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always_ot
Posts: 5 Forumite

I'm hoping to heat our shop bought Christmas pudding in the slow cooker tomorrow, to free up hob space for other things.
For those that regularly heat shop bought Christmas puddings in the slow cooker, how long do you heat them for, and on what setting (low, medium or high)?
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Can't answer the slow cooker, but is there not a microwave option if only heating and not cooking it?The ones I've seen are only require a few minutes nukedOf course no help if you do not have microwaveEight out of ten owners who expressed a preference said their cats preferred other peoples gardens0
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Farway said:Can't answer the slow cooker, but is there not a microwave option if only heating and not cooking it?The ones I've seen are only require a few minutes nukedOf course no help if you do not have microwave
Microwave is last resort, but I'd prefer not to as I think it dries them out a bit.
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always_ot said:Farway said:Can't answer the slow cooker, but is there not a microwave option if only heating and not cooking it?The ones I've seen are only require a few minutes nukedOf course no help if you do not have microwave
Microwave is last resort, but I'd prefer not to as I think it dries them out a bit.1 -
Only minutes in the microwave
when I googled this is what I found:
To reheat on the day: Preheat the slow cooker for 20 minutes, put the pudding in and pour enough water to come to three-quarters of the way up the sides of the pudding basin. Cook on low for 8 hours or on high for 4 hours (subtract 1 hour for the smaller pudding and add 1 hour for the larger pudding – you will smell the scent of delicious Christmas pudding when it is ready). She is cooking a 1 pint - smaller or a 2 pint - larger
& this from Good Food:
On the day you’re ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat for 4 hrs, then turn out onto a serving plate. Warm some triple sec in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Serve with brandy butter or custard.
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We always zap ours in the microwave nowadays. Once you’ve poured brandy on it and set it on fire and then covered it with brandy sauce no-one really notices if it’s a little dryer or not.All shall be well, and all shall be well, and all manner of things shall be well.
Pedant alert - it's could have, not could of.0 -
I have always microwaved but in individual portions. As long as you keep the time as low as possible to still heat completely then it has so far never dried it out.
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We portion and microwave. Way easier than boiling in a slow cooker for four hours, and must be miles cheaper. Never had a problem with them being dry. Just stick a portion in for 30 seconds, check temp and add a bit more time as necessary. After the first portion, it's easy peasy.
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