Slow Cooker Jam Sponge Pudding culinarye.com

Here’s a slow cooker jam sponge pudding recipe inspired by the classic British dessert! This comforting, moist sponge cake is steamed in a slow cooker, making it perfect for cold autumn and winter evenings.

Ingredients

½ tsp soft unsalted butter (for greasing)

180 g (6.3 oz) unsalted butter, softened

180 g (scant 1 cup) caster sugar

3 medium eggs

1 tbsp milk

1 tsp vanilla extract

180 g (1½ cups) plain (all-purpose) flour

2 tsp baking powder

7 tbsp raspberry jam (or any favorite jam)

Instructions

1. Prepare the Slow Cooker: Preheat it on the high setting.

2. Grease the Pudding Basin: Coat a 2-pint (1.2-liter) pudding basin with the soft butter.

3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

4. Add Wet Ingredients:

Add the eggs one at a time, mixing well after each addition (it may look slightly split, but it will come together).

Stir in the milk and vanilla extract.

5. Fold in Dry Ingredients: Gently fold in the flour and baking powder to avoid knocking out too much air.

6. Assemble the Pudding:

Spoon the jam into the bottom of the greased pudding basin.

Carefully spoon the cake batter on top of the jam.

7. Cover and Secure:

Cover the basin with baking parchment, folding a pleat in the center to allow room for expansion.

Secure with string tied tightly under the rim.

8. Cook in the Slow Cooker:

Place the pudding basin into the slow cooker.

Pour boiling water around the basin (about three-quarters up its sides).

Cover with the slow cooker lid and cook on high for 2½ hours.

9. Check for Doneness: Insert a skewer into the center of the pudding. If it comes out clean, it’s done. If there’s wet batter, cook for a bit longer.

10. Serve:

Gently take the pudding basin out of the slow cooker.

Invert onto a plate to release the pudding.

Serve warm with custard, cream, or vanilla ice cream.