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Plum Pudding

By Judith Finlayson

Plum Pudding


Plum Pudding

 from 175 Essential Slow Cooker Recipes by Judith Finlayson


Here’s a lightened up version of a traditional holiday favorite. Allow a week for the mixed pudding to soak in the refrigerator. I like to serve this warm with a simple lemon sauce or store-bought lemon curd, but if you’re a traditionalist, hard sauce works well, too. Don’t worry about leftovers. It reheats well and with a steaming cup of tea will take the chill off even the most blustery winter day.


Large (minimum 5 quart) oval slow cooker

  6-cup (1.5 L) lightly greased pudding basin, baking or soufflé dish

1 cup                        seedless raisins                                                                  250 mL

12 cup                    finely chopped mixed candied fruit                       125 mL

2 tbsp                       chopped candied orange peel                                      25 mL

2 tbsp                       chopped candied ginger                                                  25 mL

                                    Finely grated zest of 1 orange

                                    Finely grated zest of 1 lemon

12 cup                    brandy or dark rum (approx.)                                    125 mL

34 cup                    all-purpose flour                                                               175 mL

34 cup                    fine dry white bread crumbs                                       175 mL

2 tbsp                       ground toasted blanched almonds                             25 mL

1 tsp                          ground cinnamon                                                                   5 mL

34 tsp                      baking powder                                                                         4 mL

14 tsp                      freshly grated nutmeg                                                          1 mL

14 tsp                      salt                                                                                                  1 mL

34 cup                    packed brown sugar                                                        175 mL

12 cup                    butter, softened                                                                  125 mL

2                                 eggs                                                                                                2

2 tbsp                       mild-flavored or fancy molasses                                   25 mL


1.   In a bowl, combine raisins, candied fruit, orange peel, candied ginger and orange and lemon zests. Add brandy and stir well. Set aside for 1 hour.

2.   In a separate bowl, mix together flour, bread crumbs, ground almonds, cinnamon, baking powder, nutmeg and salt. Set aside.

3.   In a clean bowl, beat brown sugar and butter until creamy. Add eggs and molasses and beat until incorporated. Stir in soaked fruit mixture. Add flour mixture and mix just until blended. Spoon batter into prepared dish. Cover tightly with plastic wrap and let sit in refrigerator for a week, spooning additional brandy or rum over the top two or three times in 1 tbsp (15 mL) increments.

4.   Remove plastic wrap. Cover with foil and secure with a string. Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 4 hours, until a toothpick inserted in the center of the pudding comes out clean. Serve hot.

Serves 8 to 12