
A rich, traditional Christmas pudding made effortless using a slow cooker. This moist and flavorful dessert is packed with brandy-soaked fruits and warm spices, perfect for a stress-free holiday celebration.
In a very large mixing bowl, combine the sultanas, raisins, currants, and candied peel. Stir in the chopped apple, citrus zests, orange juice, brandy, and stout. Mix thoroughly, cover with a clean tea towel, and allow the fruit to soak overnight at room temperature.
The following day, add the eggs, shredded suet, self-raising flour, breadcrumbs, mixed spice, ground cinnamon, dark brown sugar, and chopped almonds to the soaked fruit. Add a half-teaspoon of salt and stir well until all ingredients are perfectly incorporated.
Generously grease a 1-litre pudding basin with butter and line the bottom with a circle of baking parchment. Pack the pudding mixture into the basin, smoothing the top and creating a slight indentation in the center with the back of a spoon.
Cover the surface of the pudding with a circle of parchment paper. Create a lid by stacking a sheet of parchment over a sheet of foil, folding a pleat in the middle to allow for expansion. Place this over the basin and secure tightly under the rim with kitchen string, adding a string handle for easy lifting.
Lower the basin into the slow cooker. Pour boiling water into the slow cooker until it reaches halfway up the sides of the basin. Cover and cook on Low for 10 hours, checking occasionally to top up the water level if needed.
Once cooked, carefully remove the basin from the slow cooker and let it cool completely. Store the pudding in its basin in a cool, dark place for up to six months to allow the flavors to mature.
On the day of serving, place the basin back into the slow cooker with water halfway up the sides. Reheat on Low for 4 hours. Turn the pudding out onto a serving plate. Warm the triple sec in a small pan, drizzle it over the pudding, and carefully set it alight. Serve immediately with brandy butter or custard.
If you don't have suet, you can use frozen grated butter as a substitute. For the best flavor, make this pudding at least a month before Christmas to let the alcohol and spices mellow. Always use a heatproof string for the handle to ensure it doesn't snap when lifting the hot basin.




