📝 Slow Cooker Jam Sponge Recipe

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   Preheat the slow cooker, on the high setting.

2. Step 2

   Grease the inside of a 2-pint (1.2 litres) pudding basin with butter and put to one side.

3. Step 3

   Cream together the butter and sugar in a large bowl until light and creamy (or you can use a stand mixer with a paddle).

4. Step 4

   Add the eggs, one-at-a-time, whilst stirring (don’t worry if it looks like it’s split – it will come back together).

5. Step 5

   Stir in the milk and vanilla extract, then fold in the flour and baking powder.

6. Step 6

   Spoon the jam into the bottom of your greased pudding basin, then carefully spoon the cake mixture on top.

7. Step 7

   Cover the top of the pudding basin with a layer of baking parchment. Fold a pleat across the centre, so there’s a little room for the pudding to expand. Secure the pleated parchment with a piece of string tied tightly under the rim of the pudding basin, and cut off any excess parchment paper.

8. Step 8

   Place the basin, parchment-side-up into the slow cooker and add boiling water, from the kettle, into the slow cooker bowl, around the sides of the basin, so it comes about three-quarters of the way up the pudding basin.

9. Step 9

   Place the lid on the slow cooker and cook on high for 2 ½ hours.

10. Step 10

    Once cooked, carefully remove from the slow cooker and remove the string and parchment (be careful, as steam will escape as the paper is removed).

11. Step 11

    Place an upside-down plate on top of the pudding basin and carefully invert, turning the jam sponge out onto the plate.

12. Step 12

    Serve topped with cream, custard, or ice cream.

Interactive, hands-free timers are available in the Supper app.