Citrus Cinnamon Pudding
by Editorial Staff
Believe it or not, I made this wonderful cinnamon pudding in a slow cooker. I can confidently say that this pudding turned out to be much tastier than those that are usually cooked on the stove.
Ingredients
- Odorless vegetable oil
- Wheat flour – 1 glass
- White sugar – 1/3 cup
- Baking powder – 1 teaspoon.
- Ground cinnamon – 1/2 teaspoon.
- Salt – 1/4 teaspoon.
- Milk – 1/2 cup
- Butter (melted) – 2 tbsp
- Walnut (chopped) – 1/2 cup
- Dried cranberries or raisins – 1/4 cup
- Water – 3/4 tbsp
- Chopped orange peel – 1/2 teaspoon.
- Orange juice – 3/4 cup
- Brown sugar – 2/3 cup
- Butter – 1 tbsp
- Caramel sauce, walnuts, and cream for serving
Directions
- Grease a bowl of a large slow cooker with vegetable oil and set aside. In a small bowl, combine flour, white sugar, baking powder, cinnamon, and salt. Add milk and melted butter to this mass. Then add 1/2 cup nuts and cranberries (raisins), mix well. Place this dough in an oiled slow-cooker bowl.
- In a small saucepan, combine water, orange juice, zest, brown sugar, and 1 tablespoon of butter. Place the saucepan over medium-low heat and cook, stirring the mixture with a wooden spoon, until the sugar dissolves. Reduce heat and cook for a couple more minutes. Pour this mixture over the dough in a slow cooker.
- Close slow cooker and cook pudding on slow power for 4 1 / 2-5 hours. Leave the finished pudding to cool in a slow cooker with the lid open at room temperature for 40 minutes.
- Serve the pudding in portioned bowls, sprinkle with caramel sauce, cream, and nuts.
Enjoy your meal!
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