Christmas Pudding...

Missed Stir-up Sunday...don't panic...there's still time to make your Christmas pud, and this version made in a slo-cooker is delicious. Or perhaps you've always wanted to make a home-made pudding, well why not try this one...it's so easy. I have to say I've never been much of a fan of Christmas pudding but a couple of years ago we tried this one at home and I haven't looked back since!

Don't forget Stir-up Sunday was the traditional day when everyone in the family would take turns in stirring the pudding, whilst making a wish... why not give it a try with your family?

• 50g plain flour
• 1tsp mixed spice
• 100g fresh white breadcrumbs
• 150g shredded suet
• 100g soft brown sugar
• 400g mixed dried fruit
• 50g chopped blanced almonds
• 1 small carrot, finely grated
• Finely grated rind and juice of 1 orange
• 2 eggs beaten
• 15ml black treacle
• 15ml brandy or dry sherry
• 75ml beer or milk

To start put your slo-cooker on high. Then sift the flour into a bowl and add the spices, breadcrumbs, suet, sugar, fruit, nuts, carrot and orange zest and then mix thoroughly. Whisk the eggs, orange juice, eggs, treacle, brandy and beer or milt togherther and add to the dry ingredients before mixing again.

Grease a 1.2 litre pudding basin and spoon in the mixture and level off the top. Once done, cover with greased foil, make sure the foil is securely covering the pudding basin. Then put your basin in the slo-cooker and pour in water three-quarters of the way up the sides. Place the cover on your slo-cooker and cook on high for 10-12 hours.

When done, leave to cool completely before wrapping in foil. The pudding should then be stored in a cool, dark place until Christmas! On Christmas Day you can reheat the pudding in the slo-cooker by preheating it on high for 20 minutes before putting in the pudding with water around the sides. Reheating takes 8 hours on low or 4 hours on high.

* Adapted from New Recipes for your Slo-cooker