Slow Cooker Syrup Sponge Pudding

Delicious served with custard or cream, this slow cooker version of syrup sponge pudding is sure to be a family favourite.

Servings
4 servings


Ingredients

• Butter
• 4 tablespoon Golden Syrup
• 100 grams Self raising flour
• 50 grams Caster sugar
• 50 grams Shredded suet
• 1 Medium egg
• 2 tablespoon Milk
• Salt

Directions

1. Preheat the slow cooker on low while you make the sponge mixture.
2. Grease a 600ml pudding bowl and add the syrup to the bottom.
3. In a separate bowl, mix the flour, a pinch of salt, and sugar.
4. Add the suet and use your fingers to lightly rub the mixture together.
5. Beat the egg and mix with the milk.
6. Gradually pour the wet ingredients to your dry ingredients, stirring all the time until completely smooth.
7. Pour the mixture over the syrup and cover the bowl with a layer of parchment paper and then a layer of foil.
8. Don’t wrap the bowl too tightly on top – leave enough room for the sponge to rise. Secure around the edge of the bowl (just pinch the edges of the foil around the lip of the bowl)
9. Carefully lower the pudding bowl into your slow cooker and pour in enough water to come up about half way up the pudding bowl’s sides.
10. Cover the slow cooker and cook on low for 3-4 hours.
11. To check if your syrup sponge is cooked, lightly press the top – it should spring back.