Slow Cooker Sponge Pudding: A Warm And Comforting Dessert

Slow Cooker Sponge Pudding: A Warm And Comforting Dessert

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Steamed Gooseberry Pudding in the Slow Cooker Searching for Spice
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If you’re looking for a cozy and comforting dessert that’s easy to make, look no further than slow cooker sponge pudding. This classic British dessert is made with simple ingredients that you probably already have in your pantry, and it’s perfect for cold winter nights or anytime you need a little bit of sweetness in your life.

In this article, we’ll share two different recipes for slow cooker sponge pudding, along with tips, variations, and serving suggestions. So grab your slow cooker and let’s get started!

Recipe 1: Traditional Slow Cooker Sponge Pudding

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups hot water

Instructions:

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, mix together the milk, melted butter, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Spread the batter evenly in the bottom of a greased slow cooker.
  5. In a small bowl, mix together the brown sugar and hot water.
  6. Pour the brown sugar mixture over the batter in the slow cooker.
  7. Cover and cook on high for 2-3 hours, or until the pudding is set and the top is golden brown.
  8. Serve warm with ice cream or whipped cream, if desired.
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Nutritional Information:

Serving size: 1/8 of recipe
Calories: 256
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 188mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 40g
Protein: 2g

Cooking Time:

2-3 hours on high

Equipment:

  • Slow cooker
  • Bowls
  • Whisk
  • Spatula

Serving Suggestions:

Slow cooker sponge pudding is delicious on its own, but it’s even better with some ice cream or whipped cream on top. You can also try serving it with a drizzle of caramel sauce or some fresh berries.

Variations:

If you want to mix things up, try adding some chopped nuts or dried fruit to the batter before cooking. You can also experiment with different flavors of extract, like almond or lemon.

Substitutions:

  • If you don’t have brown sugar, you can use white sugar instead.
  • If you’re out of milk, you can use water or almond milk instead.
  • If you don’t have unsalted butter, you can use salted butter and omit the additional salt in the recipe.

Storage:

Leftover pudding can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 30-60 seconds or until warm.

Tips:

  • Make sure to grease your slow cooker well to prevent sticking.
  • Don’t overmix the batter or your pudding may turn out tough.
  • Check the pudding after 2 hours of cooking to make sure it’s not burning on the edges.

Frequently Asked Questions:

  • Can I double this recipe?
  • Yes, you can double this recipe to make a larger pudding. Just make sure to use a bigger slow cooker and adjust the cooking time accordingly.
  • Can I use a cake mix instead of making the batter from scratch?
  • Yes, you can use a yellow cake mix instead of making the batter from scratch. Simply prepare the cake mix according to the package directions and pour it into the slow cooker. Then pour the brown sugar mixture over the top and cook as directed.
  • Can I make this recipe gluten-free?
  • Yes, you can make this recipe gluten-free by using a gluten-free flour blend instead of all-purpose flour. Just make sure to check the labels of all your ingredients to make sure they’re gluten-free.
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Recipe 2: Chocolate Slow Cooker Sponge Pudding

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot water

Instructions:

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cocoa powder.
  2. In a separate bowl, mix together the milk, melted butter, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Spread the batter evenly in the bottom of a greased slow cooker.
  5. In a small bowl, mix together the brown sugar and hot water.
  6. Pour the brown sugar mixture over the batter in the slow cooker.
  7. Cover and cook on high for 2-3 hours, or until the pudding is set and the top is golden brown.
  8. Serve warm with whipped cream or vanilla ice cream, if desired.

Nutritional Information:

Serving size: 1/8 of recipe
Calories: 263
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 192mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 40g
Protein: 3g

Cooking Time:

2-3 hours on high

Equipment:

  • Slow cooker
  • Bowls
  • Whisk
  • Spatula

Serving Suggestions:

This chocolate version of slow cooker sponge pudding is perfect for chocolate lovers. Serve it warm with whipped cream or vanilla ice cream to balance out the rich chocolate flavor.

Variations:

If you want to make this recipe even more decadent, try adding some chocolate chips or chopped nuts to the batter before cooking.

Substitutions:

  • If you don’t have brown sugar, you can use white sugar instead.
  • If you’re out of milk, you can use water or almond milk instead.
  • If you don’t have unsalted butter, you can use salted butter and omit the additional salt in the recipe.
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Storage:

Leftover pudding can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 30-60 seconds or until warm.

Tips:

  • Make sure to grease your slow cooker well to prevent sticking.
  • Don’t overmix the batter or your pudding may turn out tough.
  • Check the pudding after 2 hours of cooking to make sure it’s not burning on the edges.

Frequently Asked Questions:

  • Can I use a different type of chocolate?
  • Yes, you can use any type of unsweetened cocoa powder that you have on hand. Just make sure to use the same amount called for in the recipe.
  • Can I make this recipe vegan?
  • Yes, you can make

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