Pears in red wine high 3-5/low 6-8
Sugar 100g (4oz)
Red wine 400ml (
3
/
4pt)
Lemon, rind and juice 1
Cloves 2
Ripe pears 4 large or 6 medium
Put the sugar, wine, lemon rind, juice and cloves in a pan. Heat gently, stir till
the sugar dissolves, then take off the heat and add the cochineal. Peel the
pears leaving them whole, complete with stalks. Stand them in the crock pot,
stalks upwards, and pour over the syrup. Cook for the time shown, turning the
pears occasionally, so they’re evenly coated with the syrup and colour evenly.
Remove the cloves, and serve hot or chilled with cream.
Christmas pudding cook - high 13/reheat - high 5
Self-raising flour 50g (2oz)
Cinnamon 5ml (1tsp)
Nutmeg 5ml (1tsp)
Mixed spice 5ml (1tsp)
Shredded suet 100g (4oz)
Fresh white breadcrumbs 100g (4oz)
Lemon, rind and juice 1
Soft brown sugar 50g (2oz)
Blanched almonds, chopped 50g (2oz)
Seedless raisins 100g (4oz)
Currants 100g (4oz)
Sultanas 100g (4oz)
Mixed peel 50g (2oz)
Prunes, stoned and chopped 50g (2oz)
Black treacle 15ml (1tbsp)
Rum 45ml (3tbsp)
Stout or ale 150ml (
1
/4pt)
Eggs 2, size 3
Sieve together the flour and spices. Add the suet, breadcrumbs, lemon rind,
sugar, nuts and dried fruit. Warm the treacle in a pan till it becomes runny.
Add the rum, stout and lemon juice. Pour over the eggs and mix together. Add
to the dry ingredients. Mix thoroughly, cover and stand overnight. Add a little
milk if the mixture has stiffened. Pre-heat the crock pot for 20 minutes. Turn
the mixture into a buttered 1 litre (2pt) pudding basin. Select a basin which
comfortably fits in the crock pot without raising the lid. Cover with foil. Stand
in the crock pot and add enough boiling water to come 6 up the sides of the
basin. Cook for the time shown. Allow to become cold. Remove foil and cover
with greaseproof paper and fresh foil. Christmas pudding is the only dish which
can be reheated safely in the slow cooker. It’s at its best if left to mature for a
while between cooking to make, and cooking to eat.
To reheat, cook on high for about 5 hours.
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