Slow Cooker Jam Sponge Pudding Recipe

I always loved slow-cooked dishes, but I never thought I could use them to make scrumptious desserts til I found this jam sponge pudding recipe from Kitchen Sanctuary on YouTube! Trust me, it’s one of the easiest desserts you could make that will surely become an instant hit. What are you waiting for? Check out the video below to learn the full recipe.

Ingredients:

• 1/2 tsp soft unsalted butter (for greasing)
• 6.3 oz unsalted butter, softened
• 1 cup (minus 1 tbsp) caster sugar
• 3 medium eggs
• 1 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 7 tbsp raspberry jam

Directions:

Step 1

To start, preheat the slow cooker to a high setting, grease the pudding basin with 1/2 tsp softened unsalted butter, and set aside. Next, to the bowl of your stand mixer, add 6.3 oz softened unsalted butter and 1 cup (minus 1 tbsp) of caster sugar. Beat together for a couple of minutes or until light and creamy. Next, add three medium eggs one at a time while mixing. Once the mixture comes together, remove it from the mixer and stir in 1 tbsp of milk and 1 tsp of vanilla extract.

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Step 2

Next, gently fold in 1 1/2 cups all-purpose flour and 2 tsp of baking powder. After this, add 7 tbsp raspberry jam to the bottom of the pudding basin, then gently transfer the cake batter on top. Now, cover the top of the basin with parchment paper and secure it with a piece of string tied tightly under the rim of the basin. Place it in the preheated slow cooker, then add boiling water around the sides of the basin, 3/4 of the way up the pudding basin. Place the lid on and cook on high for two hours and 30 minutes. Once done, remove it from the slow cooker, remove the parchment paper, then place an upside-down plate on top of the pudding basin and turn the jam sponge out onto the plate. Serve and enjoy!

Slow Cooker Jam Sponge Pudding Recipe