• 500 – 600g dried and/or crystallised fruit

Use what ever fruit you like, ¼ -½ cup each of prunes (dried plums), crystallised pineapple and ginger, dried cranberries, raisins, currants and apricots.  Otherwise the easiest option is to buy a 1kg packet of mixed dried fruit which can be purchased at any supermarket.

  • ¼ cup sherry, rum or stout (beer)
  • 2 cups plain flour
  • ½ cup (packed) brown sugar
  • 1 teaspoon bi-cab soda
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • ¼ – ½ teaspoon ground cloves
  • 125g butter, melted
  • 1 x orange – finely grated rind of the whole orange ~ then juiced
  • 1 x large egg


  • 1 x heatproof bowl (which will hold 4-5 cups and will fit in slow cooker) coated with non-stick cooking spray or you can also use a Traditional Pudding Tin.
  • Aluminium Foil
  • Microwave proof zip lock bags or Pyrex Jug with lid or Cling wrap


Either chop up fruit or place the Mixed dried fruit into a Zip Lock Microwave bag or your Pyrex jug.

Add the liquid of your choice, (grating the rind from the orange first and leaving in a separate container to set aside till later) to the fruit, seal the bag or cover the jug.

Grated orange rind

Juice of one orange
Add orange juice to mixed fruit
 Add  ¼ cup of chosen alcohol (this time I used sherry)

Place in microwave and cook on HIGH for 5 minutes, until all the fruit is hot, plump and shiny.

The liquid will soak into the fruit.

Turn on a 2 litre or larger Crock-Pot (Slow Cooker) on to HIGH with 1 – 2 cups of hot water in the base of the cooking bowl.

In a mixing bowl mix together the dry ingredients; flour, bicab soda, brown sugar, mixed spice, cinnamon & ground cloves.

I crushed the gloves 

In a separate bowl melt the butter and add to the grated orange rind.

Beat in the egg and add this mixture to the dry ingredients followed by the cooked fruit mix.  Mix everything gently and thoroughly.  The mixture should be wet enough to drop from your spoon. If it isn’t, add more liquid.


Pour mixture into prepared pudding bowl levelling the top.  Cover with foil  folding the edges down over the bowl (or place the lid).


Lower the bowl into the crock-pot bowl and put the lid on.

Cook on HIGH, without peeking for 8 – 12 hrs.  Then turn out while warm.


My two crock-pots are slowing cooking away.  Both puddings went in at 9.00am and were read at 3.30pm (they took 6.5hrs to cook due to today’s Aussie weather/heat of 30+C).

My black crock-pot:

My brown crock-pot:


I told you this recipe was EASY!

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  1. 23, November 2011    

    Wow you make it look so easy! I hve never made my own and always seen it as something out of my league but i may just give it a go this year!

  2. 23, November 2011    

    Please do and give it a try

  3. karen_mallam karen_mallam
    13, December 2012    

    Know this is last years recipe but have just found it. Sounds good!!! BUT….why does the recipe say cook for 8-12 hours and yours only took 6 and a half hours. How did you know they were cooked?

      13, December 2012    

      I cooked mine on a hot summers day…..I could smell the aroma quite well, so I checked the tin…they were ready (perhaps due to the heat outside and in the home).

  4. karen_mallam karen_mallam
    13, December 2012    


  5. lyn-uselesscook lyn-uselesscook
    16, November 2014    

    how long will these keep for, how long in advance can I make them

    • 16, November 2014    

      You can start making them now and just put into the fridge. I have had one in the fridge for a good 6 months as well.

      Freezing them would also work too and should last for 12 months or more!

  6. 22, December 2014    

    I am cooking this today. Like the other reader who asked about the time difference (8-12 hours as oppossed to your 6.5 hours) I am worried that mine will either be underdone or over cooked. How will I know when it is done?

    • 23, December 2014    

      I have another cooking today and I estimated 8 hours. It is ready when the cake is a dark brown colour.

      Today the temperature outside and in my house is mild, therefore cooking time is longer. The above 6.5hrs was cooking on a hot Aussie day (around 35C). Hope this helps. 🙂

  7. Ellie Ellie
    6, December 2015    

    How do you prep this on the day? I am making this in advance (3 weeks) and storing in fridge. Thanks

    • 9, December 2015    

      Hi, I normally wrap them in aluminum foil and place in the fridge. To re-heat either back into the crockpot (leave foil on) and slip into the pudding pot with water at the base of the cooker and heat on high. Or you can put into the oven.

  8. Deena160 Deena160
    29, November 2016    

    Made this last year and it was lovely, but a little crumbly. I had cooked it overnight and my crockpot was boiled dry by the time I checked it at about about 7 hours. Looking forward to trying it again, but will stick around to keep an eye on it and maybe add a little more water in crock to start. It sure beats wrapping in a cloth and steaming for hours like my Aussie mum-in-law used to.

    • 29, November 2016    

      Hi Deena

      I would never cook this overnight and make it during the day only. Each crockpot cooks differently too.

      Indeed it is so easy and I really need to get cracking a make a few for this years Christmas pressies 😉

      Thanks again

      Lisa @ No Excuses!

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