SLOW COOKER CHRISTMAS PUDDING WITH MACADAMIA PRALINE

SERVES 8 PREP 35 MINS + SITTING OVERNIGHT COOK 6 HOURS

• 375g packet dried mixed fruit

• 200g glace cherries

• 1 cup chopped pitted prunes (200g)

• ½ cup port

• ½ cup brown sugar, firmly packed

• ¹⁄³ cup golden syrup

• 175g unsalted butter, melted

• 3 eggs lightly beaten

• 1½ cups fresh breadcrumbs, firmly packed

• 100g dark chocolate, chopped

• 1 cup self-raising flour

• 3 tsp ground cinnamon

• thick vanilla custard, to serve

MACADAMIA PRALINE

• ½ cup caster sugar

• ¼ cup water

• 1 cup macadamia nuts

• ½ tsp sea salt flakes (optional)

1 In a large bowl, combine fruits and port. Cover and soak overnight.

2 Spray a metal pudding basin (8-cup capacity) with oil. Line base and side with 5 6cm strips of baking paper.

3 Add sugar, syrup, butter, eggs, breadcrumbs and chocolate to fruit mixture. Mix well. Stir in combined sifted flour and cinnamon. Pour into prepared basin. Smooth top.

4 Place a pleated piece of foil and baking paper over top of basin. Tie firmly with string to secure.

5 Place a small heatproof saucer upside down in the centre of a 5-6 litre capacity slow cooker. Sit basin on saucer. Pour in enough cold water (8 cups) to come threequarters the way up the side of basin. Cover cooker tightly with 2 sheets of foil. Cover with lid. Cook on High 6 hours. Pudding is cooked when a skewer inserted into the centre comes out clean. Remove basin. Stand 30 mins. Remove lid and foil. Turn pudding onto a plate. Remove paper.

6 MACADAMIA PRALINE

In a small saucepan over low heat, stir sugar and water until dissolved. Bring to boil. Rapid boil, without stirring, 8-10 mins, or until golden. Stir in macadamia nuts. Immediately pour onto a large baking tray lined with baking paper. Sprinkle with salt (optional). Cool. Break or chop into shards.

7 Serve the pudding warm with custard and decorate with praline.