English Pudding with Cranberries and Walnuts Rice Cooker Recipe

Transform your everyday ingredients into a cozy dessert masterpiece with this English Pudding with Cranberries and Walnuts, effortlessly prepared in a rice cooker. This unique twist on a classic pudding combines warm spices like cinnamon and nutmeg with the sweetness of dried cranberries and the crunch of chopped walnuts for a festive flavor explosion. Perfectly moist and tender thanks to the steaming method, this recipe takes just 15 minutes of prep time, making it an easy yet impressive treat for family gatherings or holiday celebrations. Serve it warm with a drizzle of cream or custard to elevate this comforting dessert to new levels of indulgence. Ideal for home bakers looking for a creative rice cooker recipe, this pudding is both simple to make and irresistibly delicious! Keywords: English pudding, rice cooker dessert, cranberries and walnuts, easy holiday recipe, warm spice pudding.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 200 grams all-purpose flour
• 100 grams brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 250 milliliters milk
• 80 grams unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 100 grams dried cranberries
• 80 grams walnuts, chopped
• 150 milliliters water

Directions

Step 1

In a medium mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt.

Step 2

In a separate bowl, combine the milk, melted butter, egg, and vanilla extract. Beat until smooth.

Step 3

Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 4

Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.

Step 5

Grease the inside of the rice cooker pot with a little butter or non-stick spray to prevent sticking.

Step 6

Pour the batter into the greased rice cooker pot and gently level the surface with a spatula.

Step 7

Add the 150 milliliters of water into the rice cooker base (not the pot with the batter). This water will help create a steaming effect during cooking.

Step 8

Place the pot with the batter into the rice cooker and close the lid.

Step 9

Set the rice cooker to the 'Cake' or 'Steam' function and cook for approximately 45 minutes. If your rice cooker does not have these functions, use 'Cook' and monitor until it switches to 'Warm,' then repeat as necessary until the pudding is fully cooked.

Step 10

To check for doneness, insert a toothpick or skewer into the center of the pudding. If it comes out clean, the pudding is ready.

Step 11

Allow the pudding to cool slightly in the rice cooker before carefully removing it.

Step 12

Slice and serve warm on its own or with a drizzle of custard or cream for an extra indulgent treat.

Nutrition Facts

Serving size	(1046.1g)

Amount per serving	% Daily Value*
Calories	2832.5

Total Fat 133.9g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 417.4mg	0%
Sodium 2368.3mg	0%
Total Carbohydrate 364.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 186.0g
Protein 50.0g	0%

Vitamin D 167.2IU	0%
Calcium 574.4mg	0%
Iron 14.1mg	0%
Potassium 1249.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 7.0%

Carbs: 50.9%