1Place fruit & nuts in bowl pour rum over to soak.
2Cream butter & sugar then beat in a couple of eggs at a time.
3Fold flour and spice into mixture then add fruit & nuts.
4Boil a metre square bleached calico then spread out on bench and sprinkle with flour.
5Empty pudding mixture into centre then tie cloth securely allowing some room for rising.
6Pour boiling water into slow cooker.
7*If your slow cooker bowl is ceramic it is wise to warm up the bowl with some warm water first and then tip it out before adding the pudding/boiling water as pouring boiling water into a cold ceramic bowl can potentially cause it to crack*
8Cook for 2 hrs high & 2 hrs low
9Drain water off when cooked and let it cool in the cooker.
10Serve with hot custard.
Submitted by Rose-Marie Wessling
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