Slow Cooker Mince Pie Pudding
No room in the oven? No worries! You can leave this zesty alternative to Christmas pudding to bake in your slow cooker while you get on with the dinner prep. When you’re ready for dessert, you’ll have a moreish, moist Mince Pie Pudding that’s sure to spread some festive cheer!
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NutritionPer Serving
- Calories296
- Carbs45g
- Protein4.6g
- Fat15g
- Saturates3.4g
- Sugars20g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’ve been searching for the perfect recipe to round off your Christmas day menu, look no further! A lovely, light alternative to other festive desserts, our zesty cake is a far cry from the stodgy Christmas puddings you might be familiar with.
To keep your oven free for the turkey and trimmings, you can steam this pud in your slow cooker pot. Topped with fruity-spiced mincemeat, the juice and zest of half an orange goes into the batter, to give every slice a real zing.
Make sure to fill your slow cooker pot with water, up to half the height of the pudding basin – this will steam the mixture so it turns out fluffy and moist.
Thanks to a combo of half sugar and half sweetener, we’ve cut down on calories, so you only need to decide if you’re serving your slice with custard or ice cream.
Psst…you can also make this recipe in the oven, or in the microwave if you prefer.
What diets is this Slow Cooker Mince Pie Pudding suitable for?
This Christmas recipe can be enjoyed on vegetarian diets. It can also be made suitable for dairy-free diets, as long as you substitute the reduced-fat spread for a suitable alternative.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Slow Cooker Mince Pie Pudding?
Nope! The ingredients for this recipe are nice and simple. You’ll need a couple of bits of equipment, including a 1.2 litre pudding basin, greaseproof paper and tin foil.
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This Wm Bartleet & Sons Traditional Porcelain Pudding Basin is the perfect size for this recipe.
You’ll also need a slow cooker, with a large enough capacity to fit your pudding basin. We love this Morphy Richards 6.5L Sear & Stew Slow Cooker with Detachable Hinged lid.
How many calories are in this Slow Cooker Mince Pie Pudding?
There are 296 calories per portion in this Slow Cooker Mince Pie Pudding, which means it falls into our Weekly Indulgence category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the mincemeat on top and roughly spread out.
Step 2
To a mixing bowl add the flour, spread, sweetener, caster sugar, eggs and baking powder. Whisk with an electric whisk for 2 minutes until light and creamy.
Step 3
Add the orange zest and juice and mix by hand into the cake mixture. Scrape the cake mixture into the bowl on top of the mincemeat layer.
Step 4
Cut a 28cm circle of non-stick baking paper and tear off a section of foil slightly bigger than the circle. Layer the paper then foil and wrap the top of the dish tightly with paper on the inside.
Step 5
Place the pudding basin into the slow cooker pot. Pour boiling water into the slow cooker pot, to about halfway up the sides of the pudding basin.
Step 6
Cook for 2.5 – 3 hours until a knife inserted comes out clean. Remove the basin from the slow cooker. Loosen round the edge of the basin with a knife and place a plate on top, flip over onto a serving plate, slice and serve.
What could I serve with this Slow Cooker Mince Pie Pudding?
This is the perfect end to your Christmas dinner…just add some Custard!
How do you know when Slow Cooker Mince Pie Pudding is cooked?
You should cook this Slow Cooker Mince Pie Pudding until a knife inserted into the middle comes out clean. This should take between 2.5 and 3 hours in the slow cooker.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Slow Cooker Mince Pie Pudding in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover Slow Cooker Mince Pie Pudding in the fridge for around 3 days. Make sure that you allow leftovers to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Slow Cooker Mince Pie Pudding?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Slow Cooker Mince Pie Pudding?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Slow Cooker Mince Pie Pudding
No room in the oven? No worries! You can leave this zesty alternative to Christmas pudding to bake in your slow cooker while you get on with the dinner prep. When you’re ready for dessert, you’ll have a moreish, moist Mince Pie Pudding that’s sure to spread some festive cheer!
-
Prep Time
10 MINS
-
Cook Time
2 HR 45
- KCals 296
- Carbs 45G
Instructions
- Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the mincemeat on top and roughly spread out.
- To a mixing bowl add the flour, spread, sweetener, caster sugar, eggs and baking powder. Whisk with an electric whisk for 2 minutes until light and creamy.
- Add the orange zest and juice and mix by hand into the cake mixture. Scrape the cake mixture into the bowl on top of the mincemeat layer.
- Cut a 28cm circle of non-stick baking paper and tear off a section of foil slightly bigger than the circle. Layer the paper then foil and wrap the top of the dish tightly with paper on the inside.
- Place the pudding basin into the slow cooker pot. Pour boiling water into the slow cooker pot, to about halfway up the sides of the pudding basin.
- Cook for 2.5 – 3 hours until a knife inserted comes out clean. Remove the basin from the slow cooker. Loosen round the edge of the basin with a knife and place a plate on top, flip over onto a serving plate, slice and serve.
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