How to make Christmas pudding in a slow cooker using the Morphy Richards method?
In this article, we will answer the question “How to make Christmas pudding in a slow cooker using the Morphy Richards method?”, and how to cook Christmas pudding in a slow cooker?
How to make Christmas pudding in a slow cooker using the Morphy Richards method?
Ingredients
- 225g / 8oz raisins
- 225g / 8oz sultanas
- 225g / 8oz currants
- 225g / 8oz fresh breadcrumbs (whole-wheat or white)
- 50g / 2oz almonds – blanched and finely chopped
- 1 apple
- Grated rind and juice of 1 lemon
- 2 small beaten eggs
- 250g / 9oz moist brown sugar
- 225g / 8oz shredded suet
- 50g / 2oz mixed peel
- 50g / 2oz plain flour (whole-wheat or white)
- 1 rounded teaspoon mixed spice
- 3 tablespoons of sherry or brandy
– this recipe will yield enough pudding mixture to fill 4 x half-pint basins
Instructions
- Butter the pudding bowls and line their bottoms with a round piece of baking paper.
- In a large icing bowl, combine all the ingredients. Stir well until homogeneous.
- Spoon the pudding mixture into the greased pudding bowl and leave a 1cm headspace. Do not pack the mixture tightly.
- Cover the pudding bowl with a pleated piece of baking paper, then with a pleated piece of foil.
- Cut off the excess baking paper and tuck the foil under the rim of the pudding bowl.
- Secure the foil and baking paper in place using a kitchen string.
- Lower the pudding bowl into the slow cooker. Fill the slow cooker with water such that it reaches halfway up the sides of the pudding basin.
- Cook for approximately 16-23 hours for a light Christmas pudding. Cook for approximately 23 hours for a darker Christmas pudding.
How to cook Christmas pudding in a slow cooker?
Ingredients
To make Christmas pudding in a slow cooker, you will need the following ingredients.
- 100g sultanas
- 100g raisins
- 100g currants
- 30g mixed candied peel, chopped
- 1 small cooking apple, peeled and chopped into small pieces
- 2 oranges, zested and 1 juiced
- 2 lemons, zested
- 75ml brandy, whiskey, or rum
- 100ml stout
- 2 eggs
- 100g shredded suet
- 50g self-raising flour
- 100g breadcrumbs
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 200g dark brown soft sugar
- 50g blanched almonds, chopped
- butter, for the basin
- triple sec, for lighting the pudding
- brandy butter or custard, to serve
You’ll also need
- large slow cooker
- 1-liter pudding basin
Instructions
- In a large bowl, add sultanas, raisins, currants, and candied peels. Then stir in apple, citrus zest, orange juice, brandy, and stout. Wrap the bowl with a clean tea towel and leave overnight to soak.
- Add all the remaining ingredients to another bowl and stir in ½ tsp salt. Stir everything to combine and make a wish to complete the tradition. Set the slow cooker to low.
- Butter the pudding basin and line it’s bottom with a piece of baking paper. Fill the pudding basin with the pudding mixture. Level the surface using a spatula or the back of a spoon. Then dig a well in the center of the pudding mixture using the back of a spoon. Line the surface of the pudding mixture with a piece of baking paper.
- Then cover the pudding basin with a pleated sheet of baking paper and then with a pleated sheet of foil. Secure the sheets in place using a kitchen string. Then use another string to add a loop, thus constructing a makeshift handle.
- Lower the pudding basin into the slow cooker. Fill the cooker with water so that it comes halfway up the sides of the pudding basin. Cook the pudding for about 10 hours. Top up more water as necessary during the cooking process.
- When the time is up, lift the pudding basin out of the slow cooker and set it aside to cool completely. Then store the pudding somewhere cool, dark, and dry for up to 6 months.
- Before serving, cook the pudding in the slow cooker using the same method but for only 4 hours. Then pour warm alcohol on top of the pudding. Lit the alcohol and serve the pudding with brandy butter or custard.
How to mature a Christmas pudding?
Traditionally, Christmas pudding is made 5 weeks in advance to let the flavors mellow and mature. Some people let the pudding mature for up to a year.
Once cooked, the pudding is cooled and is wrapped with a fresh piece of parchment paper and foil. Then the pudding is allowed to sit in a cool, dark, and dry place.
The high sugar and booze content of the Christmas pudding act as natural preservatives, thus, eliminating the need for refrigeration.
Heavily-fruited puddings are allowed to mature for about 2-4 weeks before serving. Carrot puddings and other light types can do with only a week of the maturation period.
Other FAQs about Pudding that you may be interested in.
How to reheat Christmas pudding?
Do you eat Christmas pudding with custard?
Can you eat Christmas pudding after the best before date?
Why do you steam Christmas pudding?
Conclusion
In this article, we answered the question “How to make Christmas pudding in a slow cooker using the Morphy Richards method?”, and how to cook Christmas pudding in a slow cooker?
