Recipe: 7 Crock Pot Steamed Puddings

Here are a few more for crockpot. If anyone tries these or has a tried and true to post, we'd love to see it.

Betsy

Crock Pot Plum Pudding
No-Egg Rice Pudding
Crockpot Xmas Bread Pudding
Late Pudding
Steamed Pumpkin Pudding With Creamy Sauce
Pina Colada Bread Pudding
Danish Apple Pudding


Author: OddlyEnuff
Date: 1996/05/10
Forums: rec.food.cooking

Crock Pot Plum Pudding
Serving Size : 11

4 slices bread -- torn up
1 cup milk
2 each eggs -- slightly beaten
1 cup light brown sugar
1/4 cup orange juice
6 ounces suet -- finely chopped
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
2 cups raisins
1 cup pitted dates -- cut up
1/2 cup mixed candied fruits and peels -- chopped
1/2 cup walnuts -- coarsely chopped

Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla. In large bowl, combine flour with soda, salt, and spices. Add fruits and nuts. Mix well. Stir in bread mixture. Pour into well-greased 2 qt. mold. Cover with foil; tie with string. Place on metal rack or trivet in slow-cooking pot. with 1 inch water. Cover pot and cook on high for 5 to 6 hours. Cool in pan 10 minutes; unmold. Serve warm, plain, or with


No-Egg Rice Pudding

Serving Size : 8

1 cup Raw Converted Rice
2 1/2 cups Milk
2/3 cup Granulated Sugar
1/2 cup Golden Seedless Raisins
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 Lemon Rind
(use 1/2 lemon rind,slivered
1/2 teaspoon Vanilla
1/2 cup Heavy Cream OR Half-And-Half
(chilled


Madame Bertrand, my landlady in southern France, made rice pudding this way.
To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and-half. Makes 8 to 10 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqu

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Crockpot Xmas Bread Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Whole wheat bread slices
3 Egg yolks -- beaten
1 1/2 cups Light cream
1/3 cup Sugar
1 dash Salt
1 1/2 teaspoons Vanilla extract
2/3 cup Light raisins
2/3 cup Dark raisins
1/3 cup Candied red cherries -- halved
1 cup Water
Sherry Sauce Ingredients:
2 Eggs -- beaten
2 tablespoons Cream sherry
1/4 teaspoon Vanilla
1/2 cup Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight.
For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat.
Continue till mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic
wrap. In sm. bowl, combine raisins; set aside. Combine cherries. Pour only 2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9
cups) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and chrries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle
1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly
press last layer with back of spoon. Pour remaining sherry over all.
Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or
high for 3 hrs. or till pudding springs back when touched.Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm
with sherry sauce (below).
TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in
crockpot for 1 1/2 hours (or 'til warm) on high setting.Unmold and serve warm with sherry sauce.
SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 t. vanilla. Beat whipping in small mixing bowl till sosft peaks form. Gently fold whipped
cream into egg yolk mixture. Cover and chill till serving time. Serve warm

Late Pudding

Serving Size: 6

1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans
(or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream

Mix together first 6 ingredients in 6- cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream. From: Woman's Day 'All Appliance Cookbook #1'

Steamed Pumpkin Pudding With Creamy Sauce

Serving Size : 8

1 Cup Brown sugar
1/2 Cup Shortening
2 Eggs
1 3/4 Cups All-purpose flour
1 Teaspoon Salt
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Teaspoon Cinnamon -- ground
1 Teaspoon Ginger -- ground
1/4 Teaspoon Cloves -- ground
1/2 Cup Pumpkin*
1/4 Cup Buttermilk -- or sour milk
1/2 Cup Dates -- in small pieces
1/2 Cup Nuts -- chopped
-----SAUCE-----
1 Egg
3 Tablespoons Butter -- melted
3/4 Cup Confectioner's cugar
1/2 Teaspoon Vanilla
Nutmeg Or Mace -- dash
1/2 Cup Whipping Cream -- whipped


Cream sugar and shortening. Add two eggs, beating until light and fluffy. Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add to creamed mixture alternately with pumpkin and buttermilk. Beat well after each addition. Fold in dates and nuts. Pour into a well oiled 6-cup mold. Cover with foil, sealing well. Place trivet in removable liner and fill with one inch of water.
Place mold on trivet. Place liner in base. Cover and cook on high 5 hours. Take mold from liner; cool; unmold. Serve with creamy sauce. CREAMY SAUCE: Beat 1 egg until foamy. Blend in melted butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream.
*NOTE: The original recipe calls for "1/2 cup pumpkin." This seems like a small amount. It may need more.
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Pina Colada Bread Pudding
Serving Size : 8

1 pound Bread pieces
1 can Pina Colada drink mix
6 ounces Pineapple juice
1 can Milk -- canned skim
1/2 cup Cream of coconut
2 Bananas
3 Eggs
1/3 cup Irish cream
1 cup Raisins
8 ounces Pineapple in juice
1 teaspoon Lemon peel -- grated


Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.
Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later. Crockery Favorites

another fave...... being 1/2 Danish!

Danish Apple Pudding ##
Serving Size : 5

1 1/3 cups zwieback (14 slices) -- finely crushed
1/2 cup melted butter
1/2 cup brown sugar -- packed
1 teaspoon cinnamon
16 ounces can applesauce
1/2 cup chilled whipping cream

Combine zwieback crumbs with melted butter, sugar and cinnamon. Spoon applesauce into 1-qt. souffle or baking dish. Top with crumb mixture. Place baking dish in slow-cooking pot. Cover pot and cook on low for 3 to 4 hours. Serve warm or chilled. Whip cream; spoon onto pudding.