Slow Cooker Lemon and Berry Self-Saucing Pudding

This slow cooker lemon and berry self-saucing pudding is a simple dessert with a layer of sponge cake with a lemon berry sauce which forms beneath the sponge.

Which Berries to Use?

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 Slow Cooker archives!

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

More Slow Cooker Desserts

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

• slow cooker coconut and lime self-saucing pudding
• slow cooker chocolate waffle pudding
• slow cooker brioche and strawberry bread and butter pudding

Pin for later

Slow Cooker Lemon and Berry Self-Saucing Pudding

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

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Slow Cooker

Keyword: slow cooker dessert

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 6

Calories: 482kcal

Author: Lucy Allen | 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

• Remove and grease your slow cooker pot.
• In a bowl, mix the flour, caster sugar, baking powder, lemon zest and a pinch of salt.
• Add the butter and mix.
• Whisk together the eggs, milk, lemon juice in a jug, then pour this onto the dry ingredients and mix till smooth.
• Stir in the berries, then pour the mixture into the slow cooker pot.
• In a jug, mix together 250 ml boiling water with the flesh from the lemons and leave to infuse for five minutes.
• Strain out the lemon, keeping the water, then mix in the 100 g of caster sugar and stir until dissolved.
• Pour this mixture over the batter in the pot.
• 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.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!