An excellent way to cook your pudding for hours without heating up the kitchen.


  • 500g mixed dried fruit

  • ½ cup brown sugar, firmly packed

  • 90g butter or margarine

  • 1/3 cup sherry or brandy

  • ½ teaspoon bi-carbonate of soda

  • 2 eggs, lightly beaten

  • 1 cup self raising flour

  • ½ teaspoon mixed spice


  • 1.

    In a saucepan, combine mixed fruit, brown sugar, butter and sherry. Heat until butter is melted and mixture begins to boil.

  • 2.

    Remove from heat, add bi-carbonate of soda and allow to cool completely.

  • 3.

    Grease a 6 cup capacity pudding bowl.

  • 4.

    Add eggs to the cooled mixture and mix until well combined. Fold through flour and spices.

  • 5.

    Pour mixture into the prepared bowl, cover with a double layer of foil and tie firmly with string to form a good seal.

  • 6.

    Place into the slow cooker. Pour in sufficient water to come two thirds of the way up the sides of the pudding bowl. Cover and cook on HIGH for 5-7 hours.

  • 7.

    Re-heat pudding by cooking pudding in water on HIGH for 2-3 hours prior to serving. Serve with brandy custard.


Appliances used for this recipe: Sunbeam Slow Cooker 4.0L (HP005). Recipe from Sunbeam -

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