For many years I have been making Grandma Flora’s Scottish pudding recipe for Christmas Day. It is quite a time consuming recipe which involves a huge pot, calico and 4 hours to boil the pudding. Delicious but at the moment not feasible as my work is always so busy in the leadup to the holiday period. You can imagine how delighted I was to find a recipe for a Scottish dumpling cooked in the slow cooker on www.farmersgirlkitchen.co.uk which I have slightly modified.
The result may not be as rich and dense as the traditional method, this version having a more cake like texture but I think equally as delicious.
Recipe & Method:
Soak 375g mixed fruit in 100ml alcohol of your choice, sherry brandy etc. overnight. Combine the fruit in a pot with 110g caster sugar, 175ml water, 110g butter, 1 tsp bicarbonate of soda, 1 tsp mixed spice, 1/2tsp cinnamon and nutmeg. Simmer for about 10 mins and leave to cool.
Add two beaten eggs to cooled mixture alternating the addition of the eggs with 110g plain flour and 110g SR flour and a good splash of vanilla.
Put the mixture in a lined slow cooker and cook on high for 2 to 2 1/4 hours. It is best to check after two hours as the power of slow cookers vary.
Slice and enjoy with ice cream or a little warmed custard.