steamed Christmas pudding
- 150g sultanas
- 150g currants
- 1 ⅔ cups (250g) raisins, halved
- 150g pitted dates or prunes, chopped
- 125g mixed candied peel
- ½ cup (125ml) brandy or sherry
- 250g butter
- ¼ cup (45g) brown sugar
- ¼ cup (55g) white sugar
- 3 eggs
- 85g slivered almonds
- 1 cup (150g) plain (all-purpose) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 250g breadcrumbs
- 150ml milk
- Place the sultanas, currants, raisins, dates, peel and brandy in a large bowl and allow to soak for at least 4 hours or overnight.
- Beat the butter and brown and white sugar in an electric mixer until light and creamy. Add the eggs and beat well. Place the butter mixture in a large bowl with the sultana mixture, almonds, flour, cinnamon, mixed spice, breadcrumbs and milk. Mix until well combined. Spoon into a greased 2-litre capacity pudding basin. Cover mixture with a round of greased non-stick baking paper.
- Place a 2-layer piece of aluminium foil over the top of the pudding basin and tie tightly with string. Place in a saucepan of boiling water (the water should come halfway up the side of the basin). Boil, covered, for 7 hours or until cooked through. Do not let the water boil dry – top up the pan with boiling water when necessary.
- To check whether the pudding is cooked, remove from saucepan (wear oven mitts to protect your hands), lift foil and test with a skewer. Re-tie tightly if returning to the saucepan. Store in the fridge for up to 3 months. To reheat, boil, covered, for 30 minutes. Serve with warm brandy custard. Serves 6–8.
Also interested to see if you can cook in slow cooker.
Could this be cooked in a slow cooker or has any tried to do that? Just wondering for how long and temp on low or high? Thanks