I've said it before and I'll say it again, the No Fuss Fudge Cake recipe I've mentioned on the blog before is fan-bloody-tastic! I don't know why I hadn't thought of it before, but I thought I'd try making it into a steamed Plum Pudding for Christmas and it worked absolutely beautifully. I can't take a cross-section photo just yet because they're being saved for Christmas Day lunch but the bits I picked off were delicious and the cake was a very similar texture to a traditional plum pudding.
I only decided late to make them so had the dried fruit steeped in a little whisky for about a week but you can do that months in advance. You can make the puddings months in advance too but I think I'd find that too tempting.
The other good thing was I made 6 individual puddings using coffee cups as the moulds and steamed them in the slow cooker for 2 hours. When finished, allow to cool, wrap in plastic wrap and will microwave for about 30 seconds when ready to serve.
No Fuss Steamed Plum Puddings
- Soak dried fruit in alcohol (or fruit juice) as long as possible before making puddings. (I had steeped for about 1 week.)
- Heat water in slow cooker on high before making pudding mix. Ensure water will go three quarters up the side of pudding dish/s.
- Put the flour, sugar, cocoa and juice/water in a bowl. Add soaked fruit, zest, vinegar, oil, baking soda and salt. Mix until smooth.
- Pour into greased and lined moulds or a pudding basin. Cover in aluminium foil. (You can grease the foil to avoid sticking but I didn't and there wasn't much cake that stuck.)
- Place in slow cooker and cook on high for 2 hours for individual moulds and approximately 4 hours for a pudding basin. (I would check after each hour with a skewer to check that cake is cooked. Also, ensure the the height of the water is retained.)