christmas pudding in the slow cooker
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| 1 | has anyone ever made this? it is my job to do the pudding this yr and i thought i'd give this a go, but have a trial run thru first. does anyone have any tips to share?? preskoolteacha - 2012-10-15 17:36:00 |
| 2 | preskoolteacha, try doing a search here on the Recipes MB using e.g. Christmas pudding as the Keywords and Last year as the Date posted option, although I don't think you will need to look very far back - I'm fairly sure this has been discussed quite recently but in any case you should find several earlier threads that should help you out. :-)) 245sam - 2012-10-15 17:43:00 |
| 3 | thanx 245sam i found it ages ago and put it on my hd but i wanted to know if anyone has cooked it, do you think i should try and resurect the thread?? preskoolteacha - 2012-10-15 17:54:00 |
| 4 | I have made my christmas pudding in the slow cooker a couple of times with great results. I usually put an old 50c coint or two in centre at bottom of crockpot as a trivet, so water can get under the bowl. I use a usual steamed pudding bowl with lid and grease proof paper as an extra precaution, however have never had water get in to the pud.I fill the crockpot two thirds way up with boiling water. I recheck that water level hasnt dropped during the cooking time. As for fruit I just get what evers cheapest ie at Binn Inn or PaknSave. Hope that helps. jen69 - 2012-10-16 06:21:00 |
| 5 | I make whatever recipe I decide on and sit the bowl on a biscuit cutter ring,fill with lots of water and leave on low all night and in the morning it's cooked and smelling divive. dreamers - 2012-10-16 08:37:00 |
| 6 | thanx very much jen69 that is helpful *makes note to check out binn in* the one i got off here near the beginning of the yr looks complicated..umm what is a trivet? i also don't have a steamed pud bowl with a lid *wonders do i need to go shopping??* preskoolteacha - 2012-10-16 14:17:00 |
| 7 | dreamers i have a tuperware round biscuit cutter would that be alright in the slow cooker?? preskoolteacha - 2012-10-16 14:18:00 |
| 8 | Hmmm, done this in a slow cooker a few times, comes out lovely. Post number 30 in this link... Editing to note that do the sauce then transfer into the slow cooker then the pudding mix and away it goes. Cheers Edited by valentino at 3:36 pm, Tue 16 Oct valentino - 2012-10-16 15:31:00 |
| 9 | valentino how many would this feed we have 12 preskoolteacha - 2012-10-16 18:17:00 |
| 10 | For a trivet, use three coins under the bowl, a cookie cutter ring, as dreamers said, upturned saucer or I use the ring from a preserving jar. It doesn't really matter so long as the pudding bowl is lifted from the bottom so the water can get around it. You don't need to buy a bowl with a lid, just cover tightly with baking paper or tinfoil and tie around with string. Any heatproof bowl will do - I've used both glass and stainless steel successfully. ayglepaygle - 2012-10-16 18:34:00 |
| 11 | I have done my Xmas pudding in my crockpot now for several years and it turns out very moist and dark. I usually sit it on a poached egg ring in the cooker and use a s/steel pudding bowl that has a clip on lid. I put baking paper under the lid. After it has cooked and cooled I put it in the freezer still in the bowl. At Xmas I thaw for a couple of days in the fridge, pour a little brandy or rum over it to soak in - (you could probably use orange juice) and reheat again on the day in the crockpot for around 3 hours or so. Its really good using the crockpot on Xmas day as you can put it on to reheat and just forget about it tho may need to check the water level. Its just one less thing to do on the day if you are the host. Edited by nzhel at 6:42 pm, Tue 16 Oct nzhel - 2012-10-16 18:41:00 |
| 12 | preskoolteacha wrote:
We usually have large numbers and this was tremendous as a small serving goes a long way, if a normal serving - one will feel totally satisfied and will think twice about having something else. I would double the mixture for 12 though and have at least a 4 to 5 Litre size slow cooker. We use to make up a mixture 6 times cooked in a huge Stainless Steel double boiler on a gas ring to feed about 80 to 100 street kids etc before Christmas. It is a real tummy filler but also absolutely lovely hence the trap of over-eating and want-to-stay-put-wise. Hopes this helps. Cheers valentino - 2012-10-16 20:09:00 |
| 13 | nzhel um one problem re heating i am taking this to my aunts, going to my parents on christmas eve then down to aunts christmas day..eek have i bitten off more than i can chew?? preskoolteacha - 2012-10-16 23:36:00 |
| 14 | valentino eeek double it..not sure i have a stainless steel bowl big/deep enuf preskoolteacha - 2012-10-16 23:38:00 |
| 15 | preskoolteacha wrote:
Just a big mixing bowl or do one lot then do the other lot added to the first. It just goes straight into the slow cooker, do not need any extra bowls etc.... If transporting to another place then just keep after cooking the pudding in the slow cooker and plug in when arrive at other home and continue to keep the warm heating. Cheers. valentino - 2012-10-17 09:19:00 |
| 16 | preskoolteacha wrote: nzhel - 2012-10-17 11:40:00 |
| 17 | so nzhel nuking it isn't advised?? that is the easiest way. preskoolteacha - 2012-10-17 18:25:00 |
| 18 | valentino thanx doll will do a trial run thru soon preskoolteacha - 2012-10-17 18:25:00 |
| 19 | Another hint I've used for years is to make up the custard (if you are doing homemade from scratch) early in the morning and pour it into a wide neck thermos. It keeps hot and is ready to serve and again is another job out of the way![/quote] duh why did i not read small hint before what a good idea,,maybe i should have a trial run of the custard as well..i think i have your pudding in the slow cooker atm are you the one who posted in another thread and it has a carrot and breadcrumbs in? i liked the look of that,,sounded so much easier than the alison holst one.. fingers crossed i don't butcher it up..will have to try and get a piece up to my nan to trial and see if it is satisfactory..shes 85 and that has always been her job..i recall my poppa's job was to boil the money and put it in her pudding Edited by preskoolteacha at 1:52 pm, Sat 20 Oct preskoolteacha - 2012-10-20 13:50:00 |
| 20 | well i made it,, took it out to have a taste test..woah it is mega sweet/rich preskoolteacha - 2012-10-20 23:43:00 |
| 21 | The member deleted this message. bev00 - 2013-10-09 23:53:00 |
| 22 | Have just made 5 of these in the crockpot 2561615&ObjectType=27 Quotedreamers (334 ) 9:39 pm, Wed 1 Dec #2 My favourite Christmas Pudding.. .. and the easiest there could be: It's egg and milk free, and only has 1 tsp butter, which could be substituted for margarine or a lightly flavoured oil.. Christmas Pudding: In a large bowl, mix: Mix 2 tsp baking soda into 1 cup cold water. Mix the two cups of liquid together and add to the dry ingredients and mix well. Place into a greased bowl and cover, and steam for 3 hours. This can also be mixed the night before, or several hours before being steamed/boiled. Stir well, then pour into your bowl and continue as above. For a crockpot: Pour the mix - it's quite runny - into a greased stainless steel bowl or a steamed pudding tin. Place that inside an oven bag that is big enough to fit the bowl into. Tie the bag with a twist tie or string, about 10-15cm from the top of the bowl Place a saucer or similar into your crockpot, place the filled bowl in the oven bag on that, and fill the crockpot with just-boiled water, so the water is covering or almost covering the bowl. Place the crockpot lid on and turn your crockpot to high. Leave the lid on for the whole time so heat isn't lost.. Once the water is boiling around the pudding, time the cooking from then, reduce the temp to low or auto, and cook for 5 hours. Chef: Alison Holst as heard on Nine To Noon Tuesday 6 December 2005 bev00 - 2013-10-09 23:55:00 |
| 23 | contd... Add the cool soaked fruit and mix everything gently but thoroughly. The mixture should be wet enough to drop from your spoon. If it isn’t, add more liquid, using a little of several liquids rather than just one. (Refrigerated marinated fruit may require up to ¾ cup of extra liquid) Quotecalista (86 ) 8: bev00 - 2013-10-10 00:05:00 |
| 24 | This the slowcooker Christmas pudding I have made several times. I have doubled the mixture for a crowd. So moist, very delicious. I used mixed fruit from the supermarket. No need for a special pudding bowl, as it gets cooked directly in the slowcooker itself. http://www.nzwomansweekly.co.nz/food/recipes/helen-robertson mjhdeal - 2013-10-10 06:17:00 |
| 25 | This is the recipe that I use every year. It's a great recipe from Joan Bishop's Crockpot book. Preheat CP on high for 20 minutes. Grease (8 cup capacity) pudding basin. Mix together in a large bowl breadcrumbs, flour and sugar. Add dried fruit & spices, stir well. Melt butter & syrup in a pan, remove from heat and add milk and soda, stir until dissolved. Add eggs and brandy. Pour liquid ingredients into flour mixture and stir thoroughly. Pour mixture into prepared pudding basin and cover tightly with both baking paper then foil and tie with string. Put basin into CP and place on a trivet in the base. Pour 3 cups boiling water around basin. Cover with lid and cook on high for 6-8 hours. Enjoy, Merry Christmas I also add 1 grated carrot with the dried fruit. nauru - 2013-10-10 20:07:00 |
| 26 | Sago Plum Pudding can be done in slow cooker - Quoteharrislucinda (283 ) 10:05 pm, Fri 21 Dec # bev00 - 2013-12-26 01:08:00 |
| 27 | have been using this recipe from Joan Bishop's crockpot book for a number of years now and it always turns out well. Preheat crockpot on high for 20 mins, grease pudding basin (8cup size). In large bowl mix together breadcrumbs, flour and sugar. Add dried fruit and spices, stir weel. Melt butter and syrup in pan, remove from heat and add milkand baking soda. Stir until soda dissolved, add the eggs and brandy and stir well. Pour liquid ingredients into flour mixture and stir thoroughly. Pour mixture into prepared pudding basin. Cover lightly with foil and place into crockpot on a trivet, pour 3 cups boiling water around it. Cover crockpot with lid and cook on high for 6-8 hours. I also add 1 grated carrot to the fruit, a pass down from my Mum and Gran. I usually make 2 smaller puddings rather than one big one just my preference and I always cover the pudding with baking paper and then foil. This year I made 1 medium and 2 small and 2 individual puddings from this recipe. Putting the prepared puddings in the fridge until ready to cook, they came out well. Quote Quote Quote Melt butter in med to large saucepan. Add syrup, heat with butter until runny, and then remove from heat. Quote bev00 - 2014-09-26 22:09:00 |
| 28 | Just adding that the stainless steel bowls I use come from the warehouse (1 litre capacity) and I cover the top with foil to cook. Sometimes I divide the mix between 2 500ml bowls as I have a large crock pot. This is really useful when making a pudding for a smaller group of people. I have also promised my self to try making several in teacups for individual serves, but have never got around to it. Remember to leave a space at the top because the mixture rises. calista - 2014-09-27 08:37:00 |
| 29 | Just adding that the stainless steel bowls I use come from the warehouse (1 litre capacity) and I cover the top with foil to cook. Sometimes I divide the mix between 2 500ml bowls as I have a large crock pot. This is really useful when making a pudding for a smaller group of people. I have also promised my self to try making several in teacups for individual serves, but have never got around to it. Remember to leave a space at the top because the mixture rises. calista - 2014-09-27 08:38:00 |
| 30 | bump for Christmas puddings. uli - 2015-09-24 13:45:00 |
| 31 | Made mine in the crockpot for the first time last year....a huge success and will be doing it again! rarogal - 2015-09-24 14:45:00 |
| 32 | rarogal wrote:
It's so easy isn't it and the end result is great. No more having to constantly check the pot to make sure it hasn't boiled dry as in the normal way of cooking them. I've been doing this for a number of years now. I've tried many recipes in that time but always go back to Joan Bishop's Crockpot book recipe, which is post #25 in this thread if anyone is interested. nauru - 2015-09-24 19:09:00 |
| 33 | nauru wrote: rarogal - 2015-09-29 16:23:00 |
| 34 | This message was deleted. whitehead. - 2015-09-29 17:42:00 |
| 35 | and again .. bev00 - 2016-09-28 22:38:00 |
| 36 | Fruit Free Steam Pudding Recipe ishbel2 - 2016-11-06 14:04:00 |
| 37 | waves to bev00 uli - 2017-11-06 15:32:00 |
| 38 | I see my link in post #24 is dead: here is an updated one if someone wants the recipe: http://www.bite.co.nz/recipe/2888/Helen-Robertsons-crock-pot mjhdeal - 2017-11-07 07:24:00 |
| 39 | Thanks for the update mjhdeal ! uli - 2017-11-11 20:29:00 |
| 40 | Just made another Crockpot Christmas Pudding using the Joan Bishop recipe in this thread, it smells amazing and as usual it has come out well. Another one for the Christmas store cupboard. nauru - 2017-11-13 19:06:00 |
| 41 | ** bump ** autumnwinds - 2018-11-10 23:15:00 |
| 42 | The Alison Holst crockpot book has a brilliant Christmas pudding recipe. Makes great gifts. vomo2 - 2018-11-17 23:32:00 |
| 43 | I found some small stainless steel mixing bowls in the Warehouse (and fortunately bought 8) some time ago so I could divide the recipe between them, I managed to cook 2 at a time in my large crockpot. Sadly they no longer sell small bowls separately, and the ones they have in sets are wider and shallower, so fitting 2 into the crockpot at the same time isn't possible. Edited by calista at 3:05 pm, Sun 18 Nov calista - 2018-11-18 15:03:00 |
| 44 | bump bev00 - 2019-11-19 00:54:00 |
| 45 | I've just put my pudding in a cloth on to boil. oopie - 2019-11-21 14:31:00 |
| 46 | oopie wrote: Just been having a think on this, and this is what I believe. Because the cloth-boiled pudding depends on the floured cloth forming a "seal" against the water, you'd need to preheat the crockpot (use boiling water to save time) and leave on high. When simmering well, immerse the pudding, leave on high for at least another hour, then reduce heat for another 3-4 hours at least - depends on hot hot your crockpot gets. Use something (Trivet?) to hold the pudding under the water so the seal that forms is complete. Don't forget to top up with boiling water, too. I used to do the cloth-boiled ones but have reverted to the steamer bowl in the crockpot method (make early, freeze in bowl when cool, then rehat on the day - or in winter, if I've been faffed to make more than one), and know how important to get that flour/water seal in the hot boiling water, but I am sure what I've outlined above would form a good seal. Edited by autumnwinds at 3:42 pm, Thu 21 Nov autumnwinds - 2019-11-21 15:39:00 |
| 47 | autumnwinds wrote:
Yes, that's what I thought too. oopie - 2019-11-21 16:14:00 |
