This slow cooker lemon self saucing pudding is a simple and delicious dessert with a layer of lemon sponge pudding with a lemon berry sauce which forms beneath it, amazing as a warm dessert!
Jump to:
What is a self-saucing pudding
This type of dessert is known as a self saucing pudding and sometimes also as a magic pudding or pudding cake.
It is a dessert where you make up a sponge mixture and pour over a mixture of boiling water and sugar, with flavourings of your choice, you then bake the sponge either in the oven or the slow cooker.
As the sponge forms into cake, the sugar and boiling water form a syrup and this appears under the cake layer as a delicious sauce once you spoon out a serving. So delicious!
For this slow cooker lemon sponge pudding, you make the cake mixture up and then pour on a mixture of lemon-infused boiling water and sugar which makes the lemon sauce that forms underneath the pudding.
Eating the lemon sponge with that delicious hot berry sauce is such a treat!
It is perfect as a winter and spring dessert when the weather is cold.
Berries
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 can use whichever berries you prefer! I tend to use fresh berries in this recipe rather than frozen. But both will work.
Ingredients
Use this list to get together the ingredients you will need or as a handy shopping list. For the quantities see the recipe card at the bottom of the post.
- butter
- self-raising flour
- caster sugar
- baking powder
- lemons – for zest and juice, also keep the flesh for the sauce
- blueberries, raspberries, blackberries – fresh or a frozen mix.
- medium free-range eggs
- milk
Step by step
Here is the method for making this recipe perfect every time. Get the quantities in the recipe card below.
- 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 the water with the flesh from the lemons and leave to infuse for five minutes.
- Strain out the lemon, keeping the water, then mix in 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 takes just over two and a half hours on high to cook in my slow cooker, which is quite slow.
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 Slow Cooker Lemon Self Saucing Pudding, you might also like these other recipes:
- Slow Cooker Chocolate Pudding (chocolate lava cake)
- Slow Cooker Bread and Butter Pudding
- Slow Cooker Panettone Bread and Butter Pudding
- Apple Sponge Pudding
For more desserts made in your crockpot, 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!
Pin for later
Recipe
Slow Cooker Lemon Self Saucing Pudding
Ingredients
- 100 g butter melted
- 250 g self-raising flour
- 140 g caster sugar (superfine sugar)
- 1 tsp baking powder
- zest and juice of two lemons
- 250 g blueberries
- 125 g raspberries
- 150 g sweet blackberries
- 3 medium free-range eggs
- 150 ml milk
For the sauce:
- 250 ml boiling water
- 100 g caster sugar (superfine sugar)
- The flesh from the two lemons used for zest and juice
Equipment
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.250 g self-raising flour, 140 g caster sugar (superfine sugar), 1 tsp baking powder
- Add the butter and mix.100 g butter
- Whisk together the eggs, milk, lemon juice in a jug, then pour this onto the dry ingredients and mix till smooth.3 medium free-range eggs, 150 ml milk, zest and juice of two lemons
- Stir in the berries, then pour the mixture into the slow cooker pot.250 g blueberries, 125 g raspberries, 150 g sweet blackberries
- In a jug, mix together 250 ml boiling water with the flesh from the lemons and leave to infuse for five minutes.250 ml boiling water, The flesh from the two lemons used for zest and juice
- Strain out the lemon, keeping the water, then mix in the 100 g of caster sugar and stir until dissolved.100 g caster sugar (superfine sugar)
- 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 normally takes just over two and a half hours on high to cook in my slow cooker, which is quite slow.
Sarah says
Really delicious recipe. Tart abc not too sweet. Will definitely make again!