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Jammy sponge pudding
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Transform sponge cake into delectable jam pudding using a simple slow cooker method. Serve with luscious warm vanilla custard for a perfect winter indulgence.
Ingredients:
  • 160g jam
  • 125g butter, softened
  • 110g caster sugar
  • 1 tsp lemon rind, finely grated
  • 1 tsp vanilla bean paste
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 125ml milk
Instructions:
  • Coat a 4-cup (1L) pudding basin with a thin layer of oil. Spread jam evenly in the basin.
  • In a bowl, use an electric mixer to whip up a fluffy mixture with the butter, sugar, lemon rind, and vanilla. Slowly add the eggs one by one, ensuring thorough mixing after each addition.
  • Alternate adding the flour and milk while stirring until just combined. Spoon the mixture into a basin and smooth the surface.
  • Take a 30cm square of baking paper and a 30cm square of foil. Layer the paper on top of the foil and fold the center to create pleats. Cover the basin with the foil side up, securing it in place with a lid or by tying string around the top twice. Scrunch the paper and foil firmly around the rim of the basin.
  • 1. Place an upturned saucer in the base of a slow cooker, then put the pudding on top. Add enough boiling water to reach halfway up the side of the basin. Cover and cook on high for 3-4 hours (or low for 6 hours). Allow it to stand for 10 minutes before turning onto a serving platter and cutting into wedges.

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