Without a doubt this is this is the best fruit pudding I’ve ever made and without all the hassles of topping up water in a large pot on the stove. If you ever needed a reason to buy a slow cooker – this is it – unquestionably the best way to cook a fruit pudding. Simply cook for 7 hours on high and serve with custard and cream. Serves 10-12.
500g mixed fruit (I use sultanas, raisins and chopped apricots)
1/2 cup brown sugar
1/4 cup freshly squeezed orange juice
2 Tbsp brandy
1 tsp baking soda
2 eggs, lightly beaten
½ cup grated carrot (optional)
1 cup self-raising flour
1 tsp mixed spice
1. In a saucepan, combine mixed fruit, brown sugar, butter, orange juice and brandy. Heat until the butter is melted and mixture begins to boil.
2. Remove from the heat, allow to cool for 10-15 mins, then add soda and allow to cool completely.
3. Grease and line base of a 10 cup pudding bowl.
4. Add eggs and grated carrot (if using) to the cooked mixture and mix until well combined. Fold through flour and spice. Pour mixture into prepared bowl, cover with double layer of foil and secure tightly with string. Cover with lid.
5. Place in the slow cooker with water coming up to half-way up the basin. Cover and cook on high for 7 hours.
this pudding is perfect if you make it in the evening and turn it off as soon as you wake in the a.m. – leave to cool in the slow cooker and then just reheat in the microwave when you need it – it literally “melts” the fruit and it is incredibly good.