Slow Cooker Cranberry and Vanilla Steamed Pudding

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. As the compote cooks is jut fills the house with festive fragrances!

I’ve paired the cranberries with a simple vanilla steamed pudding or sponge cake made with vanilla bean paste. So when you eat it you dig through the cranberry layer to the delicious soft cake beneath.

To cook this in the slow cooker you’ll need a pudding basin or Pyrex bowl.

Pin my cranberry pudding for later!

Slow Cooker Cranberry and Vanilla Steamed Pudding

A tasty vanilla steamed pudding or sponge cake topped with a spiced cranberry compote, ideal to use as an alternative to the traditional Christmas pudding

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: Slow Cooker

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Servings: 5

Calories: 665kcal

Author: bakingqueen74

Ingredients

For the pudding

• 175 g butter at room temperature
• 175 g caster sugar
• 175 g self-raising flour
• 3 eggs
• 1.5 tsp vanilla bean paste

For the cranberry compote:

• 300 g fresh cranberries
• 100 g demerara sugar
• 100 ml water
• 2 star anise

Instructions

• 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.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

This recipe is 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!

Last month’s theme was meat-free and Janice has posted the roundup over on Farmersgirl Kitchen here. I can’t wait to try the butternut squash crumble and the kale and ale stew.