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.
Works in a large (minimum 5-quart) slow cooker oval
Serves8 to 12
Cooking Methodslow cooking
Total Timea day or more
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Dietary Considerationhigh fiber, peanut free, soy free, vegetarian
Taste and Texturefruity, nutty, rich, spiced, sweet, winey
Type of Dishpudding
- 1 cup (250 ml) seedless raisins
- ½ cup (125 ml) finely chopped mixed candied fruit
- 2 tbsp (25 ml) chopped candied orange peel
- 2 tbsp (25 ml) chopped candied ginger
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- ½ cup (125 ml) brandy or dark rum (approx.)
- ¾ cup (175 ml) all-purpose flour
- ¾ cup (175 ml) fine dry white bread crumbs
- 2 tbsp (25 ml) ground toasted blanched almonds
- 1 tsp (5 ml) ground cinnamon
- ¾ tsp (4 ml) baking powder
- ¼ tsp (1 ml) freshly grated nutmeg
- ¼ tsp (1 ml) salt
- ¾ cup (175 ml) packed brown sugar
- ½ cup (125 ml) butter, softened
- 2 eggs
- 2 tbsp (25 ml) mild-flavored or fancy molasses
- Boiling water
- Lightly greased 6-cup (1.5 L) pudding basin, baking dish or soufflè dish
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.
In a separate bowl, mix together flour, bread crumbs, ground almonds, cinnamon, baking powder, nutmeg and salt. Set aside.
In a clean bowl, beat brown sugar and butter until creamy. Beat in eggs and molasses 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 stand in refrigerator for 1 week, spooning additional brandy over the top two or three times in 1-tbsp (15 ml) increments.
Remove plastic wrap. Cover with foil and secure with 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.
2008 Judith Finlayson