Slow cooker self saucing pud

Create a treat for family and friends in your slow cooker. The added ginger sauce means it promises to be deliciously moist, but you could serve with cream for extra indulgence

  • Prep:10 mins
    Cook:2 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 463
  • fat 13g
  • saturates 8g
  • carbs 79g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.71g

Ingredients

  • 100g butter , melted, plus extra for the basin
  • 125g caster sugar
  • 100g light brown soft sugar
  • 2 eggs
  • 200ml milk
  • 275g self-raising flour
  • ½ tsp baking powder
  • 1½ tbsp ground ginger
  • 1 tsp ground cinnamon
  • double cream , to serve (optional)
  • 1 tbsp cornflour
  • 175g light brown soft sugar
  • 1 tbsp ground ginger

Method

  1. Heat the slow cooker on high for 20 mins. Carefully rub the basin of your slow cooker with butter. Make the sponge by combining the melted butter with both sugars, the eggs and milk, then fold in the flour, baking powder, ginger and cinnamon. Whisk to remove any lumps if needed, then pour into your slow cooker.

  2. For the sauce, mix the cornflour with 1 tsp water, then set aside. Combine the sugar and ginger with 350ml boiling water until the sugar has dissolved. Mix in the cornflour paste, then pour over the batter.

  3. Cook on high for 1 hr 30 mins- 2 hrs 30 mins (this will vary depending on your slow cooker), until the sponge has set and is firm to the touch. To serve, pour over some double cream, if you like.

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