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Thursday, December 10, 2009

Christmas Pudding Slow Cook Recipe

Christmas Pudding in the Slower Cooker

1 orange
1/2 cup brown sugar
3 eggs
1 cup Guinness

1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon mixed spice
1/2 teaspoon freshly grated nutmeg
1 3/4 cups stale breadcrumbs
1 large cooking apple, (about 8 ounces) peeled, cored, and finely chopped
6 ounces shredded suet
1/2 cup finely chopped whole almonds
1 cup golden raisins
1 3/4 cups currants
2 cups raisins

Place a saucer upside down in the bottom of two slow cookers. Spray 2 6 cup pudding basins or ceramic bowls (or one standard 8 cup pudding basin and a 1 quart ceramic bowl) liberally with non-stick spray. Cut a piece of parchment the size of the bottom of the basins or bowls; set aside. Grate the zest of the orange into a large mixing bowl; juice the orange into a measuring cup and add additional water to make 1/2 cup. Pour the juice into the mixing bowl along with the brown sugar, eggs, and Guinness; mix well. Add the flour, salt, mixed spice, nutmeg, apple, suet, and almonds. Mix until well-incorporated, then fold in the golden raisins, currants, and raisins. Divide the batter among the two prepared basins or bowls, filling them 2/3-3/4 full. Place the parchment directly on top of the pudding. Cover both molds tightly with foil, then top with the pudding basin lids. If using bowls, just use a double layer of foil. Place each of the puddings in a slow cooker. Pour about 4 inches of hottest tap water into the slow cookers, put on the lids, and let cook on high 5-7 hours. Remove the puddings from the slow cooker, unwrap, and invert onto a serving plate. Serve with warm custard or hard sauce.


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