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–+ servings

Slow Cooker Self Saucing Pudding

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A comforting and budget-friendly dessert that transforms a simple batter into a rich, decadent pudding topped with a luscious sauce, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the pudding
  • 100 g butter, melted, plus extra for greasing the basin
  • 125 g caster sugar
  • 100 g light brown soft sugar
  • 2 whole eggs
  • 200 ml milk Can substitute with plant-based milk for a dairy-free option.
  • 275 g self-raising flour
  • 0.5 tsp baking powder
  • 1.5 tbsp ground ginger
  • 1 tsp ground cinnamon
For the sauce
  • 1 tbsp cornflour
  • 175 g light brown soft sugar For the sauce
  • 350 ml boiling water
To serve
  • to taste double cream Optional, for drizzling over the pudding.

Method
 

Preparation
  1. Preheat the slow cooker on high for about 20 minutes to ensure even cooking.
  2. Grease the inside of the slow cooker basin with butter.
Make the sponge
  1. In a bowl, combine the melted butter, caster sugar, light brown sugar, eggs, and milk. Mix until smooth.
  2. Fold in the self-raising flour, baking powder, ground ginger, and ground cinnamon. Whisk to eliminate lumps.
  3. Pour the batter into the slow cooker.
Prepare the sauce
  1. In a small bowl, mix the cornflour with 1 teaspoon of water to create a paste.
  2. In a separate bowl, combine the light brown sugar and ground ginger with the boiling water until dissolved.
  3. Add the cornflour paste and mix well, then pour this sauce over the pudding batter.
Cook
  1. Cover and cook on high for 1.5 to 2.5 hours, until the sponge is set and firm to the touch.
Serve
  1. Drizzle double cream over each serving if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 25g

Notes

Best enjoyed warm. Pairs well with vanilla ice cream or fresh berries. Store leftovers in the refrigerator for up to three days.
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