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Fruitcake Pudding




  1. Soak bread in milk; beat.
  2. Stir in eggs, sugar, juice, suet and vanilla extract.
  3. In large bowl, combine flour with baking soda, salt and spices.
  4. Add fruits and nuts; mix well.
  5. Stir in bread mixture.
  6. Pour into well-greased 2-quart mold.
  7. Cover with foil; tie with string.
  8. Place on metal rack or trivet in slow cooker with 1 inch of water.
  9. Cover pot and cook on HIGH for 5 to 6 hours.
  10. Cool in pan for 10 minutes; unmold.
  11. Serve warm, plain or with hard sauce.

Yield: 10 to 12 servings

Per Serving: 279 Calories; 5g Fat (15.4% calories from fat); 6g Protein; 57g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 162mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates

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