Slow Cooked Spiced Plum Pudding

Ingredients

• Butter to grease
• 600 g Mixed dried fruits, chopped (we used fig, raisin, currant and glace cherry)
• 1/3 cup Golden rum (or orange juice)
• 125 g Butter, finely chopped
• 1 tsp Baking soda
• 2 cups Plain flour, sifted
• 1 tsp Mixed Spice
• 1 tsp Nutmeg
• 1 tsp Cinnamon (Ground)
• 3/4 cup Loosely packed brown sugar
• 1 Egg, whisked

Method

1. Choose a 6 - 8 cup heatproof pudding basin or Pyrex bowl, making sure it will fit into your slow cooker appliance with the lid firmly in place. Grease well with butter.
2. Place the fruit, rum and butter into a saucepan, bring to the boil, then remove from the heat. Add baking soda and leave for 10 minutes to cool. Sift together flour, Mixed Spice, Nutmeg, Cinnamon and brown sugar in a large bowl. Make a well in the centre. Pour in the cooled mixture and egg. Stir gently to combine so all dry ingredients are mixed through, and the batter is a wet drop consistency.
3. Spoon mix carefully into the pudding basin, cover top loosely with baking paper and a layer of foil. Place into the slow cooker insert pot. Pour warm water around pudding basin to half way up the side of the slow cooker. Cover and cook on HIGH for 6 hours.
4. When cooked, carefully remove from the slow cooker insert pot, and remove baking paper and foil. Turn out from basin and serve warm with custard or whipped cream with 1 tsp McCORMICK Cinnamon Ground mixed through.
5. Tip: This pudding can be kept refrigerated for up to two weeks, or can be frozen for 3 months.