Slow Cooker Treacle Sponge Recipes

SCHOOLDAYS TREACLE SPONGE

Steps:

• Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
• Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
• Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

SLOW COOKER TREACLE SPONGE

Steps:

• Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
• Beat the 150 grams butter and 150 grams sugar together until pale and thickened a little. This takes a couple of minutes.
• Whisk or beat in half the 3 beaten eggs followed by half the 150 grams (75 grams) flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
• The batter should be a soft dropping consistency. Add a splash more milk if it's not.
• Pour 200 grams of syrup into a microwaveable bowl and add the lemon juice. Heat for 20 seconds in the microwave and stir the two together.
• Pour the syrup mixture into your pudding bowl.
• Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.
• Smooth over and place the lid or your coverings over the top.
• Put a flat wedge of silver foil in the slow cooker to sit your pudding bowl on (this prevents the bottom of the pudding burning).
• Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
• Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.
• To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the syrup gently flow out of the bowl as the pudding releases. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
• Apply To Sticky Face

SLOW COOKER GOLDEN SYRUP SPONGE

Steps:

• Preheat your slow cooker. Generously butter a 1.5 litre pudding basin. I use a plastic pudding basin (with a lid) that's especially designed for steamed puddings. Pour the golden syrup into the buttered basin.
• Cream the butter and sugar together until very light and fluffy. Gradually beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Stir in the vanilla extract.
• Using a large metal spoon, fold in the self raising flour and milk until you have a batter that drops easily from the spoon. You might not need the 4th tablespoon of milk.
• Spoon the batter into the pudding basin on top of the golden syrup. Place a little circle of tin foil on top and pop the lid on top to secure. Place the basin in your pre heated slow cooker. Carefully pour in boiling water until it comes about half way up the basin. Place the lid on top and cook on high for about 3 1/2-4 hours.
• Using oven gloves, carefully remove the basin from the slow cooker. Pour the boiling water down the sink (again, please take care as it will be scalding hot!) Place the pudding basin upside down on a serving plate. The pudding should slip right out of the basin. Serve with warm custard, clotted cream or ice cream.