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    Home » Slow Cooker » Slow Cooker Desserts » Slow Cooker Steamed Pudding with Cranberry

    Published on Dec 1, 2015. Modified on Mar 12, 2022 by bakingqueen74. This post may contain affiliate links.

    Slow Cooker Steamed Pudding with Cranberry

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    Jump to Recipe

    Inspired by Helen’s blackcurrant and apple pudding and Lucy’s orange and almond pudding, I’ve created a recipe for a slow cooker steamed pudding with cranberry, which would be great as an alternative to Christmas pudding or just as a winter dessert.

    Slow Cooker Cranberry and Vanilla Steamed Pudding

    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.

    Jump to:
    • Ingredients needed
    • Step by step instructions
    • Recipe
    • Reviews

    Slow Cooker Cranberry and Vanilla Steamed Pudding

    Ingredients needed

    • butter 
    • caster sugar
    • self-raising flour
    • eggs
    • vanilla bean paste
    • fresh cranberries
    • demerara sugar
    • 2 star anise

    Step by step instructions

    1. 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.
    2. Now make the pudding. Place the softened butter, caster sugar, flour, eggs and vanilla bean paste in a bowl and beat well until smooth.
    3. 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).
    4. Place the pudding mixture on top. Use clingfilm to seal the pudding bowl.
    5. 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.
    6. Boil a kettle and pour the boiling water into the slow cooker ceramic pot.
    7. Place the pudding bowl, covered with clingfilm, into the water.
    8. 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.
    9. Allow to cool, then remove the pudding bowl from the slow cooker using oven gloves.
    10. Invert the pudding onto a plate and spoon over a little more of the cranberry compote, to serve. Serve warm with custard or cream.

    Pin my cranberry pudding for later!

    Slow cooker cranberry and vanilla steamed pudding - a lovely alternative to a Christmas pudding for your festive menu

    Recipe

    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
    4.75 from 4 votes
    Print Save Saved!
    Course: Dessert
    Cuisine: Slow Cooker
    Prep Time: 30 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 3 hours
    Servings: 5
    Calories: 665kcal
    Author: Lucy Allen | 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

    Equipment

    round slow cooker
    pudding basin
    festive pudding basin

    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.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, 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.

    « Slow Cooker Autumn and Winter Recipes Not To Be Missed
    Perfecting Patisserie December 2015 + November Roundup »

    Reader Interactions

    Comments

    1. efwalt says

      December 01, 2015 at 5:31 pm

      Great use of the slow cooker Lucy! I don’t use it enough over the festive period but this looks like it would be a real crowd pleaser!

    2. Urvashi Roe says

      December 01, 2015 at 1:39 pm

      I don’t have a slow cooker because I always thought it would be something used to cook large joints of meat. I love the fact you’ve done a dessert and such a seasonal one at that. Thanks for linking to the other desserts too. I’m enlightened to another potential gadget in the kitchen!

      • bakingqueen74 says

        December 01, 2015 at 4:41 pm

        Ooh no, I am always doing cakes and desserts in mine, and veggie meals. They are great!

    3. the foodie couple says

      December 01, 2015 at 12:27 pm

      i really need to try baking the slow cooker – i keep seeing you amazing posts!

      • bakingqueen74 says

        December 01, 2015 at 4:42 pm

        Thanks Roz! It can be a good frugal cooking option using the slow cooker

    4. Natalie Tamara says

      December 01, 2015 at 10:31 am

      This looks so good – and a lighter alternative to a Christmas pudding. I love xmas pudding but never have room for it! Very creative use of your slow cooker too, I’ve never thought of steaming anything with mine 🙂

      • bakingqueen74 says

        December 01, 2015 at 11:44 am

        Thank you! I think I will be making this again as Xmas pud is too rich for my children (and I preferred this too!).

    5. Becca @ Amuse Your Bouche says

      December 01, 2015 at 8:20 am

      This looks fab, I’ve never tried using my slow cooker for steaming but it sounds like it works really well! Love the look of all those juicy berries on top.

      • bakingqueen74 says

        December 01, 2015 at 11:42 am

        It certainly does, I will be making all kinds of steamed pudding now no doubt!

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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