A little lighter and not too boozy, this recipe is perfect for serving to anyone who finds the usual Christmas pud a bit too rich. Either make our easy Christmas pudding in advance and mature it, or make it on Xmas morning and have it bubbling away in the crockpot, warmed and ready for serving after your festive lunch.
Let the slow cooker do the hard work with this easy Christmas pudding recipe. Just make sure you leave enough time to soak your fruit overnight.
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Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
4 hrs
Total Time:
4 hrs 45 mins
Cal/Serv:
441
Ingredients
75g
glacé cherries, chopped
150g
rasins
40g
dried cranberries
40g
dried apricots, roughly chopped
50g
mixed peel
Zest and juice of 1 clementine (see GH Tip)
50ml
port
1
medium egg, beaten
11/2Tbsp.
double cream
40g
butter, chilled and grated, plus extra to grease
50g
blanched almonds, roughly chopped
100g
dark brown sugar
50g
each plain flour and dried breadcrumbs
11/2tsp.
each ground cinnamon and mixed spice
Directions
Step 1Put the dried fruit and mixed peel in a large bowl with the clementine zest and juice and port. Cover and leave to soak overnight (see GH tip).
Step 2Using a wooden spoon. beat in the egg and cream into the soaked fruit, then add the butter and remaining dried ingredients and stir until combined.
Step 3Lightly butter a 1 litre pudding basin and line the base with a small disc of baking parchment. Spoon pudding mixture carefully into basin, packing it down well, then level the surface.
Step 4Put a 35.5cm square of foil on top of a square of baking parchment of the same size. Fold a 4cm pleat across the centre and set aside. Put (foil-side up) on top of basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin, then loop over and tie to make a handle.
Step 5Loosely scrunch another piece of foil and put in the bottom of a slow cooker to make a trivet. Lower the basin on top and pour boiling water from a kettle carefully into the pot (trying not to get any on top of the pudding) so it comes halfway up sides of basin. Cover with lid and cook for 4hr on low (timings may vary between slow cooker models). Turn off cooker and keep in the hot water if serving that day (pudding should stay warm for a couple of hours), or remove basin from pan and cool completely if making in advance.
GH TIPS: Try to find unwaxed or organic clementines or easy peelers, if you can, as these kinds of citrus fruits tend to be heavily waxed and treated
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
