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Plum Pudding - A Slow-Cooker Recipe

4 Slices Bread (torn up)
1 Cup Milk
2 Eggs (slightly beaten)
1 Cup Brown Sugar
1/4 Cup Orange Juice
1/2 cup Melted Margarine
1 Teaspoon Vanilla
1 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Cloves
1 Teaspoon Ground Mace
2 Cups Raisins
1/2 Cup Dates - Cut Up
1/2 Cup Mixed Candied Fruits and Peels
1/2 Cup Chopped Walnuts (optional)

Soak bread in milk. Stir in eggs, sugar, juice, margarine and vanilla. In large bowl, combine flour with baking soda, salt and spices. Add fruit and nuts(if using). Mix well. Stir in bread mixture. Pour into well greased 2 quart mold. (I use shortening tin.) Cover with foil; tie with string. Place on metal rack or trivet in slow cooker with 2 inches of water. Cover and cook on high 5 - 6 hours. Cool in pan then unmold.

Serve warm, plain, or with hard sauce or cream cheese.

Sauce (optional)

1/4 Cup Butter
1 Cup Brown Sugar
1 Tablespoon Cornstarch
1 Cup Cold Water
2 Teaspoons Vanilla

Mix butter, sugar and cornstarch (dissolved in the cold water) in the top part of a double boiler
Bring slowly to boil, stirring to blend. Remove from heat, add vanilla, and cover until ready to serve.