Slow Cooker Spotted Dick (Pimply Richard)

I am very much a lover of  good old British traditional recipes, especially when it comes to puddings.Having a slow cooker means I can still make them and not use as much electricity, energy or heat up the kitchen.This week I tried out an old WI recipe to make slow cooker Spotted Dick (Pimply Richard) dating back to World War 1.This worked perfectly in the slow cooker using a ceramic pudding basin but you could use a loaf tin instead if you don’t have one.Modern versions of this pudding use lemon and spices but I chose to stick with the basic recipe.Sadly over the years Spotted Dick has lost it’s name and is often called Pimply Richard.Sorry for reference to Wikipedia, you can smack my arse if you ever meet me.

Slow Cooker Spotted Dick (Pimply Richard) 

225g (80z) self-raising flour

1/2 tsp salt

100g (40z) shredded suet (I used a vegetable version)

100g currants or raisins if you want bigger spots

150 ml water

  1. Grease a 500 ml (1 pint) ceramic pudding basin.Switch on the slow cooker on HIGH.Add enough boiled water to come 1/3 of the way up the sides of the slow cooker pot.

2. Sieve the flour and salt together into a bowl.Add the currants and suet to the bowl and mix well.

3. Add the water.Bring together with your hands, it will take a bit of time BUT don’t be tempted to add any more water. Once the suet crust pastry is made, shape it into a ball and put it  into the pudding basin.Cover the basin in aluminum foil, shaping it round to make a tight cover.

4. Next you need to make a  handle so you can safely get the basin back out after. Take two long lengths of string, tying them over the top of the pudding basin and underneath so the string  secures the foil and  makes a handle. This will make it safer to lift the pudding basin out of the hot slow cooker.

5. Place the pudding basin into the slow cooker pot and cook for 4 hours or until a skewer or knife comes out clean.

6. Once you’ve carefully taken the cooked pudding out of the slow cooker, remove the string and foil.Place a plate on top of the bowl, using oven gloves flip it over so the pudding is now inverted.

7. Carefully lift off the bowl.Now your slow cooker Spotted Dick is ready to serve with custard.

slow cooker sunday

 

Adding this recipe to Mediocre Mum’s Slow Cooker Sunday.

Slow Cooker Christmas Pudding And Mincemeat

slow cooker Christmas pudding

      Slow cooker Christmas pudding and mincemeat? Yes really! This week I’ve been busy making both ready for relatives Christmas food hampers.Traditionally Christmas puddings are made after the Sunday ‘next before Advent’, 4 or 5 weeks before Christmas.This … Continue reading 

Slow Cooker Rich Chocolate Cake

Have to say I was a bit dubious about cooking a cake in the slow cooker, but I am very surprised how well it turned out.It was so hot over the weekend, it was nice not having to put the oven on to bake.


Serves 8 
Ingredients:
115g plain chocolate, chopped into pieces
3 tbsp milk
150g butter at room temperature
200g soft light brown sugar
3 eggs, lightly beaten
200g self-raising flour
1 tbsp cocoa powder
Icing sugar and cocoa powder for dusting

For the buttercream:
75g butter at room temperature
115g icing sugar
1 tbsp cocoa powder
1/2 tsp vanilla essence

  1. Grease and line a deep 18cm fixed based cake tin or soufflé dish with baking parchment.Pour about 5cm very hot water into the ceramic pot, then turn the slow cooker to high.
  2. Put the chocolate and milk into a heatproof bowl and place in the cooking pot.Leave for about 10 minutes, until the chocolate softens, then stir until smooth.Remove and leave to cool for a few minutes.
  3. meanwhile, place the butter and sugar in a mixing bowl and beat together until light and fluffy.Beat in the eggs, a little at a time, then stir in the chocolate mixture until well mixed.
  4. Sift the flour and cocoa over the chocolate mixture and fold in until evenly mixed.Spoon into the prepared tin or dish and cover the top with a piece of foil.Put a saucer in the bottom of the ceramic cooking pot, then rest the tin on top.If necessary, pour in more boiling water to come just over halfway up the sides of the tin.
  5. Cover the slow cooker with the lid and cook for 3-3 1/2 hours, or until firm to the touch and a fine skewer inserted into the middle comes out clean.Carefully lift the tin out of the cooking pot and leave to stand on a wire rack for 10 minutes.Turn out and leave to cool.Remove the lining paper.
  6. To make the buttercream, put the butter in a large bowl and beat until very soft.Sift over the icing sugar and cocoa powder, then stir together.Add the vanilla essence and beat until the buttercream is light and fluffy.
  7. Very carefully. cut the cake in half horizontally and spread a thick, even later of buttercream on one of the cut halves.Sandwich the cakes back together, then dust with a mixture of icing sugar and cocoa powder and serve.
If you would like more slow cooker recipes or add any of your own please visit The Moiderer as she has a linky set up.

Slow Cooker Rich Chocolate Cake

 

Have to say I was a bit dubious about cooking a cake in the slow cooker, but I am very surprised how well it turned out.It was so hot over the weekend, it was nice not having to put the oven on to bake.

Slow cooker rich chocolate cake
Serves 8
Ingredients:
115g plain chocolate, chopped into pieces
3 tbsp milk
150g butter at room temperature
200g soft light brown sugar
3 eggs, lightly beaten
200g self-raising flour
1 tbsp cocoa powder
Icing sugar and cocoa powder for dusting

For the  butter cream:
75g butter at room temperature
115g icing sugar
1 tbsp cocoa powder
1/2 tsp vanilla essence

1. Grease and line a deep 18cm fixed based cake tin or soufflé dish with baking parchment.Pour about 5cm very hot water into the ceramic pot, then turn the slow cooker to high.

2. Put the chocolate and milk into a heat proof bowl and place in the cooking pot.Leave for about 10 minutes, until the chocolate softens, then stir until smooth.Remove and leave to cool for a few minutes.

3. Meanwhile, place the butter and sugar in a mixing bowl and beat together until light and fluffy.Beat in the eggs, a little at a time, then stir in the chocolate mixture until well mixed.

4. Sift the flour and cocoa over the chocolate mixture and fold in until evenly mixed.Spoon into the prepared tin or dish and cover the top with a piece of foil.Put a saucer in the bottom of the ceramic cooking pot, then rest the tin on top.If necessary, pour in more boiling water to come just over halfway up the sides of the tin.

5. Cover the slow cooker with the lid and cook for 3-3 1/2 hours, or until firm to the touch and a fine skewer inserted into the middle comes out clean.Carefully lift the tin out of the cooking pot and leave to stand on a wire rack for 10 minutes.Turn out and leave to cool.Remove the lining paper.

6.To make the  butter cream, put the butter in a large bowl and beat until very soft.Sift over the icing sugar and cocoa powder, then stir together.Add the vanilla essence and beat until the butter cream is light and fluffy.

7. Very carefully, cut the cake in half horizontally and spread a thick, even later of buttercream on one of the cut halves.Sandwich the cakes back together, then dust with a mixture of icing sugar and cocoa powder and serve.

Slow cooking sunday

If you would like more slow cooker recipes or add any of your own please visit The Moiderer and Mediocre Mum holds a weekly Slow Cooker linky