Slow Cooker Lemon and Berry Self-Saucing Pudding

Slow Cooker Lemon and Berry Self-Saucing Pudding

This recipe for slow cooker lemon and berry self-saucing pudding or pudding cake was inspired by a slow cooker Facebook group I follow called Slow Cooked Wonders.

Slow Cooker Lemon and Mixed Berry Self-Saucing Pudding

I love a fruit pudding and decided to use a mix of blueberries, raspberries and blackberries in my self-saucing pudding. It’s also great with strawberries in it. You make the cake mixture up and then pour on a mixture of lemon infused boiling water and sugar which makes the sauce that forms underneath the pudding.

If you like this, do check out my post on Baking and making puddings in a slow cooker too. There are lots of recipes, ideas and tips there and loads more slow cooker dessert and main meal recipes in my Recipe Index!

Slow Cooker Lemon and Mixed Berry Self-Saucing Pudding

Below is the finished product after serving. The sauce was purple from the fruit and the sponge was lovely and soft.

Slow Cooker Lemon and Mixed Berry Self-Saucing Pudding

Slow Cooker Lemon and Berry Self-Saucing Pudding
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

A fruity dessert made in your slow cooker, ideal to warm you up  in the autumn and winter months

Course: Dessert
Cuisine: Slow Cooker
Author: bakingqueen74
Ingredients
  • 100 g butter melted
  • 250 g self-raising flour
  • 140 g caster sugar
  • 1 tsp baking powder
  • zest and juice of two lemons
  • 1 punnet blueberries
  • 1/2 punnet raspberries
  • 1/2 punnet sweet blackberries
  • 3 medium free-range eggs
  • 150 ml milk
For the sauce:
  • 250 ml boiling water
  • 100 g caster sugar
  • The flesh from the two lemons used for zest and juice
Instructions
  1. Remove and grease your slow cooker pot.
  2. In a bowl, mix the flour, caster sugar, baking powder, lemon zest and a pinch of salt.
  3. Add the butter and mix.
  4. Whisk together the eggs, milk, lemon juice in a jug, then pour this onto the dry ingredients and mix till smooth.
  5. Stir in the berries, then pour the mixture into the slow cooker pot.
  6. In a jug, mix together 250 ml boiling water with the flesh from the lemons and leave to infuse for five minutes.
  7. Strain out the lemon, keeping the water, then mix in the 100 g of caster sugar and stir until dissolved.
  8. Pour this mixture over the batter in the pot.
  9. Cover and cook on high for approx 2 hours, or until the sponge is firm and no liquid areas remain. It took just over two and a half hours on high to cook in my slow cooker, which is quite slow.

 

If you like this, you might also like these other recipes:

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Slow cooker lemon berry pudding cake, a delicious slow cooker dessert the whole family will love



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[…] I hope you have! On my blog you’ll find recipes for lime and coconut, chocolate orange and lemon and berry. They’re wonderful in the autumn and winter, and I find you get a lovely soft cake texture by […]