• 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).

My black crock-pot:

My brown crock-pot:


I told you this recipe was EASY!