This slow Cooker Mincemeat Sponge Pudding is a wonderful light alternative to a rich Christmas pudding. Filled with all the flavours of mixed fruits, spices and sugars in the sweet mincemeat, which is added to the sponge mixture.
On a cold day serve with hot custard or lightly whipped cream. For Christmas guests who don't like boozy flavours on Mincemeat, they may like this Slow Cooker Apple Sponge Pudding or this oven version
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Why You Will Like This Recipe.
- This is a lighter alternative to a rich fruit Christmas Pudding.
- Done in a slow cooker, it allows you to get on with other things while it happily steams away.
Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Mincemeat - The sweet kind. If you haven't made your own, try and find the most luxurious brand available.
- Flour - for maximum rise use Self Raising flour. If you use plain flour, you will need to add a little baking powder.
- Soft Brown Sugar - I love using brown sugar as it adds a nice nutty flavour to the sponge and complements the Mincemeat flavours.
- Vanilla Extract - Although not essential, add a little if you wish.
- Spice - Ground Mixed Spice is a good one to use. Try nutmeg or cinnamon as an alternative.
- Eggs - Medium sized and free range if possible.
- Butter - Room temperature. Margarine is fine or a mix of both is that's what you have.
Step by Step Instructions for an Alternative to Christmas Pudding.
Have ready your slow cooker according to its instructions. Grease a 1 pint heatproof pudding basin with butter and place the 100g of mincemeat in the bottom.
Step 1: Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, and vanilla extract if using, adding a little flour between each egg to help prevent curdling. Add the remaining flour and mixed spice and mix until well combined.
Step 2: Add the Mincemeat and carefully mix until just combined.
Step 3: Spoon the mixture on top of the Mincemeat that is already in the pudding basin and level the top.
Step 4: Cover securely with foil or greaseproof paper, making sure there are no holes for any excess steam to drop through onto the sponge batter. Put the basin in the slow cooker and pour in sufficient boiling water to come halfway up the sides of the basin. TIP: Only do this with a Sear and Stew inner basin, if you add boiling water to a cold ceramic inner pot, it may crack. Some slow cookers allow you to pre heat the inner pot. Check your manual for details. Place the lid on your slow cooker and cook the pudding on high for 3 - 4 hours.
Step 5: After 2 - 3 hours check to see if the sponge has risen. Carefully lift the foil from the top of the pudding basin and check with a skewer if needed. It should come out clean. If needed return to a further steaming time.
Step 6: When the sponge is nicely cooked, carefully lift the pudding out of the slow cooker and leave it to cool a little before turning it out onto a serving plate.
Storage
This pudding is best eaten on the day it is made. Although it will keep it in the fridge for a couple of days. Bring back to room temperature or heat in a moderate oven with baking parchement or foil over the top, until warmed through before serving.
Cook's Tips
- All Slow Cookers are different so check halfway through cooking time to see if the sponge is rising and not overbaked.
- Cover the pudding basin with foil or baking parchment to prevent any steam from getting into the sponge.
- Do not remove the lid too often as this will increase the cooking time.
More Pudding Recipes You May Like To Try
- Slow Cooker Apple Sponge Pudding2 Hours 45 Minutes
- Banana Sponge Pudding50 Minutes
- Easy Pineapple Upside Down Cake55 Minutes
- Rhubarb and Apple Cobbler50 Minutes
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Slow Cooker Mincemeat Sponge Pudding
Equipment
- 1 Slow Cooker 3.5L
- 1 Pudding basin sized 1 pint
Ingredients
- 100 g Mincemeat for the topping
- 100 g Mincemeat for the sponge
- 100 g butter at room temperature. Plus extra for greasing. Margarine is fine.
- 100 g soft brown sugar
- 2 medium eggs
- ½ teaspoon Vanilla extract optional
- ½ teaspoon ground mixed spice
- 175 g self raising flour
Instructions
- Have ready your slow cooker according to its instructions.
- Grease a 1 pint heatproof pudding basin and place the mincemeat into the bottom.100 g Mincemeat
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, and vanilla extract if using, adding a little flour between each egg to help prevent curdling.100 g butter, 100 g soft brown sugar, 2 medium eggs, ½ teaspoon Vanilla extract
- Add the remaining flour, mixed spice and mix until well combined.175 g self raising flour, ½ teaspoon ground mixed spice
- Add the Mincemeat and carefully mix until just combined.100 g Mincemeat
- Spoon the mixture on top of the Mincemeat that is already in the pudding basin and level the top.
- Cover securely with foil or grease proof paper, making sure there are no holes for any excess steam to drop through onto the sponge batter.
- Put the basin in the slow cooker and pour round sufficient boiling water to come halfway up the sides of the basin. TIP: Only do this with a Sear and Stew inner basin, if you add boiling water to a cold ceramic inner pot, it may crack. Some slow cookers allow you to pre heat the inner pot. Check your slow cooker manual for details.
- Place the lid on your slow cooker and cook the pudding on high for 3 - 4 hours..
- After 2 - 3 hours check to see if the sponge has risen. Carefully lift the foil from the top of the pudding basin and check with a skewer if needed. It should come out clean. If needed return to a further steaming time.
- When the cooking time is up, carefully lift the pudding out of the slow cooker and leave it to cool a little before turning it out onto a serving plate.
Your Private Notes
Notes
- All Slow Cookers are different so check halfway through cooking time to see if the sponge is rising and not overbaked.
- Cover the pudding basin with foil or baking parchment to prevent any steam from getting into the sponge.
- Do not remove the lid too often as this will increase the cooking time.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Liz Ablett
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