Once again it is time for the Slow Cooked Challenge, and this time the theme is Christmas. I can’t wait to see the creative recipes you make in your slow cooker for the festive season, whether savoury or sweet!
Slow Cooker Cranberry and Vanilla Steamed Pudding
Inspired by Helen’s blackcurrant and apple pudding and Lucy’s orange and almond pudding, I’ve created a recipe for a slow cooker cranberry and vanilla steamed pudding, which would be great as an alternative to Christmas pudding or just as a winter dessert. The cranberries are cooked gently with star anise for a subtle spiced flavour, and paired with a simple vanilla pudding made with vanilla bean paste.
- 175 g butter at room temperature
- 175 g caster sugar
- 175 g self-raising flour
- 3 eggs
- 1.5 tsp vanilla bean paste
- 300 g fresh cranberries
- 100 g demerara sugar
- 100 ml water
- 2 star anise
First make the cranberry compote. Place all of the ingredients for the compote into a medium sized pan and heat gently. Simmer for around ten to fifteen minutes until the cranberries have softened and the compote has thickened. Leave aside to cool. Remove the star anise before using.
Now make the pudding. Place the softened butter, caster sugar, flour, eggs and vanilla bean paste in a bowl and beat well until smooth.
Grease a pudding bowl with butter, then place enough of the cranberry compote in the base of the bowl to cover it (about four spoonfuls).
Place the pudding mixture on top. Use clingfilm to seal the pudding bowl.
Get your slow cooker ready. Note: I used my large 5.7 litre Crockpot for this recipe, as I can get a pudding bowl in there.
Boil a kettle and pour the boiling water into the slow cooker ceramic pot.
Place the pudding bowl, covered with clingfilm, into the water.
Place the lid back on the slow cooker and cook on high for 2 to 2.5 hours, until the pudding has risen in the bowl and the top centre of it looks firm.
Allow to cool, then remove the pudding bowl from the slow cooker using oven gloves.
Invert the pudding onto a plate and spoon over a little more of the cranberry compote, to serve. Serve warm with custard or cream.
Slow Cooked Challenge for December
If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian or an open challenge.
This month the theme is CHRISTMAS so please send in your festive slow cooker recipes.
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and BakingQueen74
- Use the Slow Cooked Challenge logo (above) in your post
- If you use Twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
Pin for later!