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
75 g glacé cherries, chopped
150 g rasins
40 g dried cranberries
40 g dried apricots, roughly chopped
50 g mixed peel
Zest and juice of 1 clementine (see GH Tip)
50 ml port
1 medium egg, beaten
1 1/2 Tbsp. double cream
40 g butter, chilled and grated, plus extra to grease
50 g blanched almonds, roughly chopped
100 g dark brown sugar
50 g each plain flour and dried breadcrumbs
1 1/2 tsp. 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
Per serving:
Calories: 441
Protein: 6g
Total fat: 14g
Saturates: 5g
Carbs: 73g
Total sugars: 48g
Fibre: 3g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
