Recipe Tips
Instructions for slow cooker Christmas pudding: Preheat the slow cooker to high. Add a trivet to the bottom of the slow cooker and place the wrapped pudding on top. Pour boiling water into the slow cooker to a depth of 10cm/4in. Put the lid on the slow cooker and cook for 10 hours. Remove from the slow cooker and set aside to cool. Cover the pudding with dry paper and foil, if needed, and set aside to mature. To reheat the pudding, place the pudding back in the trivet in the slow cooker and add boiling water as before. Cook on low for 4 hours. Turn out, flame and serve.
Instructions for pressure cooker: Place the wrapped, uncooked pudding onto a trivet in the bottom of the pressure cooker and add water to 10cm/4in depth. Bring the water to the boil, covering the pan loosely with a lid. Steam the pudding for 30 minutes. Check the water level, then put the lid onto the pressure cooker properly and bring to high pressure. Cook the pudding for 2 hours, then allow to depressurise naturally. Allow to cool completely, replace the paper and foil if soggy, then set aside to mature. When reheating, put the pudding onto the trivet in the pressure cooker and add water as before. Put the lid on the pressure cooker and bring to high pressure. Cook the pudding for 30 minutes, then allow to depressurise naturally. Turn out, flame on, and serve.
There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days.
