Recipe

4 Step Slow Cooker Figgy Pudding

All Recipes / Festive / Dessert / Pudding

4 step slow cooker figgy pudding is definitely an easy way to make and cook a homemade festive pudding with zero stress as the slow cooker does all the work! 

For an instagram reel on how to make this festive pudding, please click the following links:

Stage ONE – making and first cook

https://www.instagram.com/reel/DDkVe2WIj4X/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Stage FOUR – final cook and flaming

https://www.instagram.com/reel/DD7SYu1Ih_P/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Enjoy with Jules Festive Frozen Cream – click the link below:

Festive Frozen Cream

8
5 mins + overnight + 15 mins
8-10 hours +
Slow cook

Ingredients

  • 300g mixed dried fruit
    - commercial packet
  • 1 small dessert apple
    - skin on, grated
  • 2 oranges
    - zest and 1 juiced
  • 2 lemons
    - Zest only
  • 75ml brandy
  • 100ml stout
  • 100g pecan nuts
    - finely chopped
  • 2 eggs
    - beaten
  • 100g shredded suet
    - vegetable or animal
  • 50g self raising flour
    - sifted
  • 100g sourdough breadcrumbs
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 200g soft dark brown sugar
  • Other
  • Butter for the basin
    - softened, to grease bowl
  • Brandy
    - for flaming the pudding
  • Non stick baking paper
    - to cover pudding
  • Sheets of tin foil
    - to cover pudding

Instructions

  • Step One:
  • 01 Tip the dried fruit into a large bowl. Add the apple, citrus zests, orange juice, apple juice and brandy plus stout if using this. Stir everything together, cover with a clean tea towel and leave overnight to soak.
  • Step Two:
  • 02 Add all the remaining ingredients to the bowl along with ½ tsp salt and mix well to combine – don’t forget to make a wish!
  • Step Three:
  • 03 Butter a 1 litre pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well, then make a gap in the middle using the back of the spoon. Cover the surface with another circle of baking parchment, then stack a sheet of parchment over a sheet of foil, fold a pleat in the middle and use this to cover the basin. Secure at the rim with kitchen string and add a looped handle. Carefully lower the basin into the slow cooker, then fill with water so it comes halfway up the sides of the basin. Cook for 8- 10 hrs, topping up with water as necessary. Once cooked, remove the basin from the slow cooker and leave to cool completely before storing in a cool, dark place for up to six months.
  • Step Four:
  • 04 On the day you’re ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat on low heat for 4 hrs, then turn out onto a serving plate.
  • Serve:
  • 05 Warm some brandy in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Take to the table alight accompanied with Jules Frozen Festive Cream.

Notes

I like to buy a commercial bag of mixed dried fruits and citrus peel for this recipe as this saves buying individual bags of dried fruits. 


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