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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the pudding in portioned bowls, sprinkle with caramel sauce, cream, and nuts.

Enjoy your meal!

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