Slow Cooker Sponge Pudding
A delightful and easy dessert, this Slow Cooker Sponge Pudding is perfect for warming up after a long day or impressing guests during a dinner party. Its light and fluffy texture comes from gentle steaming in a slow cooker.
Ingredients
Pudding Ingredients
- 8 oz butter Make sure it is softened for easier creaming.
- 8 oz caster sugar Granulated sugar can be used as an alternative.
- 4 large eggs Beat in one at a time.
- 8 oz self-raising flour Do not overmix once added.
- 1 tsp vanilla extract
- 3-4 tbsp golden syrup Can drizzle more on top when serving.
Instructions
Preparation
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, making sure each one is well mixed.
- Mix in self-raising flour and vanilla extract until combined.
- Grease a pudding basin and pour golden syrup into the bottom.
- Top the golden syrup with the sponge mixture.
- Cover the basin loosely with foil.
- Place the basin in the slow cooker and add enough water to cover the bottom half of the basin.
- Cook on high for 2 1/2 to 3 hours with the lid on.
Notes
Serve warm, optionally drizzled with extra golden syrup and paired with ice cream or whipped cream. To store, let cool completely and keep in an airtight container in the fridge for up to three days. Can reheat in microwave or slow cooker on low heat.