Make this delicious Christmas Plum Pudding in your slow cooker and trust me you won’t regret it. This recipe needs 200g of mixed dried fruits, 100g of natural glacé cherries, quartered, the zest and juice of 1 medium orange, and 50ml of brandy, plus a little patience and holiday cheer.

To make your Christmas Plum Pudding in the slow cooker, start by soaking your dried fruits, glacé cherries, orange zest and juice, and brandy overnight. The next day, mix in 100g of vegetarian suet, 85g of self-raising flour, and 2 lightly beaten eggs. Grease your slow cooker pot, pour in the mixture, and cook on low for 10 hours for a perfectly steamed pudding that’s moist and flavorful.

Curious about how this all comes together in a festive symphony of flavors? Click through to read the rest of the article. You’ll see just how simple making this iconic holiday dessert can be, no fuss and all the joy.

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What is Christmas Plum Pudding?

Christmas Plum Pudding is a traditional British dessert served during the holiday season. It features a rich mix of dried fruits, berries, and cherries, and glacé cherries, flavored with orange zest and juice, amaretto, brandy, and spices like cinnamon and nutmeg.

The pudding is sweetened with dark muscovado sugar and contains vegetarian suet, eggs, a grated Bramley apple, chopped almonds, self-raising flour, and breadcrumbs. Known for its dense, moist texture, this festive dish is often steamed in a slow cooker, becoming a centerpiece at Christmas dinners.

Slow Cooker Christmas Plum Pudding Ingredients

Fruit Base:

• 200g of mixed dried fruits
• A 100g mix of berries and cherries (alternatively, use 50g dried cherries, 25g dried cranberries, and 25g dried blueberries)
• 100g quartered natural glacé cherries
• The zest and juice from one medium orange

Flavor Enhancers:

• 50ml amaretto
• 50ml brandy
• 100g dark muscovado sugar
• 1 teaspoon of ground mixed spice
• ½ teaspoon of ground cinnamon
• A generous grating of fresh nutmeg

Pudding Body:

• Soft butter for greasing
• 2 medium eggs, lightly beaten
• 1 medium Bramley apple (approximately 225g), cored and grated
• 100g vegetarian suet
• 50g roughly chopped blanched almonds
• 85g self-raising flour
• 65g fresh white breadcrumbs

How To Make Slow Cooker Christmas Plum Pudding

The Night Before:

1. Fruit Mixture: In a large bowl, combine all your dried fruits, glacé cherries, the zest and juice of the orange, amaretto, brandy, sugar, and all the spices. Mix well, cover, and let this merry mixture sit overnight.

The Big Day:

2. Prep Work: Grease a 1-litre ceramic pudding basin with a touch of butter and line the base with baking paper. Fashion a foil and baking paper lid with a pleat in the center for expansion. Your slow cooker should be set to low, ready for the magic to happen.
3. Bringing It Together: To your fruity foundation, add the remaining ingredients along with a pinch of salt. Mix until thoroughly combined and transfer into your prepared basin. Level the top for a beautiful presentation.
4. Cooking Time: Secure your pudding with the prepared lid, ensuring the pleat remains in place. Tie it up with string to keep everything snug. Place the basin in the slow cooker and pour in boiling water until it reaches halfway up the sides of the basin. Now, let it cook on low for 10 hours. Patience is key, as slow cooking brings out the best flavors.
5. Cooling and Storing: Once cooked, let the pudding cool completely before refreshing the wrapping with new foil and paper. It can now be stored in a cool, dark place until you’re ready for the final reveal.

Serving Day:

6. The Grand Finale: Reheat your pudding in the slow cooker on low for 4 hours until it’s piping hot and ready to delight. The wait is worth it, I promise!

Recipe Tips

• Soaking fruits overnight: Enhance the depth of flavor by letting your dried fruits soak in the brandy and amaretto mix.
• Testing pudding doneness: Insert a skewer into the center; if it comes out clean, your pudding is ready to be enjoyed.
• Serving suggestion: Warm the brandy for the sauce, then light it before pouring over the pudding for a dramatic presentation.
• Leftover storage: Wrap the pudding tightly in plastic wrap and then foil to keep it moist and flavorful in the fridge.

Recipe Variations

• Alcohol-free version: Replace the brandy and amaretto with orange juice or apple cider for a family-friendly pudding.
• Gluten-free adaptation: Swap in gluten-free flour and breadcrumbs to accommodate dietary restrictions without compromising on taste.
• Nutty twist: Add chopped walnuts or pecans for a crunchy texture that contrasts beautifully with the soft, rich pudding.
• Vegan modification: Use plant-based suet and egg replacer to make this holiday favorite accessible to everyone at your table.

What To Serve With Christmas Plum Pudding

Ideal companions for Christmas Plum Pudding include whipped cream flavored with a hint of amaretto for an extra festive touch, brandy butter for richness, vanilla custard for a classic pairing, ice cream for a cool contrast, or a warm custard sauce spiked with rum.

How To Store Christmas Plum Pudding

In The Fridge:

Wrap the cooled Christmas Plum Pudding in cling film or aluminum foil tightly. Place it in an airtight container to keep it fresh. Store in the refrigerator for up to 2 weeks. Ensure it’s fully covered to prevent it from absorbing other flavors.

In The Freezer:

Christmas Plum Pudding can be stored in the freezer. Wrap it tightly in cling film or aluminum foil, then place in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Christmas Plum Pudding

To reheat, place the pudding in the slow cooker on low for 2-3 hours, ensuring it’s heated through. Alternatively, steam over a pot of boiling water for about an hour. Ensure the pudding is heated thoroughly before serving. Enjoy it as if it was freshly made.

Check out More Slow Cooker Recipes:

• Slow Cooker Easy Fruit Cake
• Slow Cooker No Chocolate Vanilla Fudge
• Slow Cooker Rhubarb Strawberry Compote