Make Ahead Christmas – Slow Cooker Plum Pudding

18 days till Christmas Day

How do you cook your Plum pudding?  Do you stay home for hours, to watch that the pudding doesn’t boil dry?

Last year was the first time I cooked a  Slow Cooker Plum Pudding.  It was such a success, that I think they should rename the slow cooker to “Plum Pudding Cooker”.  I love using my slow cooker because it does all the hard work for you.  You can pop your pud on the stove to cook, but you will need to stay at home for several hours while it cooks.   If you use the slow cooker method, you can  pop it on and then walk away! Perfect for anyone who is busy!

Today whilst my plum pudding was cooking, I did the following:  went out for lunch, bought petrol, did the banking, kinder pick up, attended school mini beasts presentation and purchased school uniforms for next year!  At this time of year, I don’t have the spare time to stay at home and watch my Christmas pudding boil.

On a side note, did you know it is traditional to cook your Christmas pudding on ‘Stir-up Sunday’.  We have missed it this year, as it was on 25th November in 2012.  In case you want to plan ahead for next year, it is on 24th November in 2013.

Happy slow cooking, cheers Make Ahead Mum x

PHOTO SOURCE

Slow Cooker Plum Pudding

Prep Time: around 1 Hr (+ optional overnight soaking)

Serves: 8

Ingredients     
125g grams Currants
125g grams Raisins chopped
125g grams Sultanas
125 grams prunes chopped
1/4 cup mixed peel 
1/3 cup Brandy
1 Orange peel grated & juice
1 Lemon peel grated
1 apple peeled and grated
170 grams Butter
150 grams Brown sugar dark
3 eggs
2 tbsp golden syrup
3/4 cups plain flour
1/2 tsp bi carb soda
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/2 tsp ground nutmeg
85 grams breadcrumbs freshly made
20 grams almonds chopped
aluminium foil
non-stick baking paper
6 cup (1.5litre) pudding basin
kitchen string

Directions

Check that your pudding basin fits into your slow cooker.

Break up any clumps of fruit and chop any large raisins and finely chop prunes.
Slow Method: Soak fruit in brandy and orange juice overnight in a covered container. You can leave it to soak for longer if required.

or

Quick Microwave Method:  place chopped fruit, brandy and orange juice in a microwave safe bowl, cover with a lid or cling film and microwave for 4 minutes, or until all the fruit is hot, plump and shiny. The liquid will soak into the fruit as it cools. Allow the mixture to cool to room temperature before using in the recipe.

Cream butter and sugar until light and fluffy.  Add eggs one at a time. Mix in golden syrup.

Sift flour and spices into the butter mixture and mix well. Add breadcrumbs, dried fruit (including any leftover alcohol) and chopped almonds.

It is traditional to stir the pudding from East to West – to follow the path the wise men took to visit the baby Jesus. Everyone in the family should make a wish. We stir the pudding 3 times around whilst we make our wish.

Grease a 6 cup capacity pudding bowl. Place a circle of greased greaseproof paper in the base of the pudding basin.

Push mixture into prepared bowl and smooth down.

Next cover with a circle of greased greaseproof paper.

Finally cover with a double layer of aluminium foil. Tie string tightly around the bowl, to hold on the foil lid and then across the top to make a string handle. Test it to make sure the string is tight and that you will be ok to lift it out by the handle when it is cooked (note: the string can stretch once it is wet). Cut off the excess tin foil.

Place in the slow cooker. Pour in sufficient water to come 2/3’s of the way up the pudding bowl.

Cover with slow cooker lid and cook on HIGH for 6-8 hours.
When cooked: remove basin from water and remove tinfoil and paper.

Leave pudding to cool. When cool pour / brush over 1 tablespoon of brandy.  Cover with cling film and store in the refrigerator or freezer.

Make Ahead Notes:

• The pudding can be made several months in advance, simply cover tightly with cling wrap and store in the refrigerator  If you are keeping for a long period, add a little extra brandy to the top of the pudding, prior to storing.  This will  help to keep it fresh.
• Plum puddings can also be stored in the freezer, for up to 1 year.  This is advisable if you live in a humid location.
• Puddings that have been frozen, should be thawed overnight prior to  reheating.
• To reheat in the slow cooker  - set the slow cooker to high, add water 2/3′s of the way up the pudding bowl, heat for 2-3 hours (or on LOW 4-6)
• To reheat in the microwave  -  place the whole pudding on a microwaveable serving plate and heat on high for approximately 5 minutes (check it after 3 minutes to see if it is hot).  It will come out perfectly moist and steaming. It does not go rubbery.

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