Slow cooker strawberry jam and scone pudding is an indulgent dessert for those cold days.
While the sun does keep showing its face here, it quickly disappears behind clouds to produce April showers with a bite to the wind.
After a long day walking in the countryside and working up a healthy appetite, I found some scones that needed to be used up in the bread bin, and thought I could make a cream tea-inspired pudding in the slow cooker as a treat for the family.
Strawberry jam, sultana scones, and a homemade custard combine to make this tasty warming pud.
This is proper comfort food, which if they’re anything like my lot, the whole family will love.
If you like my recipe for slow cooker strawberry jam and scone pudding, have a look at my guide to baking and making puddings in the slow cooker, with loads of recipes and tips for slow cooker baking.
You can also find lots more slow cooker desserts in my archives or by using the search function!
Pin for later!
Slow Cooker Strawberry Jam and Scone Pudding
Ingredients
- 6 sultana scones sliced
- 50 g Strawberry jam to spread on the scones
- 300 ml semi-skimmed milk
- 1 large egg
- 4 tsp caster sugar
- 1 tsp caster sugar to sprinkle on top
Equipment
Video
Instructions
- Slice the scones in half, and spread them with jam.
- Arrange half of the scones in the base of the slow cooker.
- Whisk the milk, egg and 4 tsp of sugar in a jug, and pour it over the scones.
- Add the rest of the scones on top, and sprinkle on the remaining teaspoon of sugar.
- Cook on high for approx. 1.5 to 2 hours, or until the custard is set, with a tea towel under the lid to catch water dripping off it.
Notes
with Casa Costello and Maison Cupcake
with From Plate to Pen guest-hosting this month, usual hosts Fab For 4 All and Fuss Free Flavours
Once baked can they be frozen?
Yes, you could freeze portions or the whole dish in a container for a month or two. After defrosting reheat as you would bread and butter pudding eg in the microwave or oven.
Thank you
Oh wow Lucy! This looks amazing!! I still haven’t made a cake of baked using the slow cooker. This looks like something my hubby would love! x #tastytuesdays
Thanks Kirsty, it is perfect for winter and also cold spring days I find!
I actually think that it is worth baking scones just to make this! What an amazing idea. Thanks for sharing with #creditcrunchmunch
You know I always forget that scones exist and I’m not sure why! We need a scone revival! Thanks for joining in with #BAKEoftheWEEK – round up and new week’s linky is now live on my site.
Flipping hek! You are getting more and more creative – just incredible. Would never have thought of using scones. Thanks again for joining in with #bakeoftheWeek
I absolutely love the idea of using up leftover scones this way. If only I’d seen this #BakeoftheWeek post earlier today – we have 4 left form this morning’s batch that the kids made!
Thanks for a great idea!
Thanks for dropping in!
Loving this, afternoon tea and a pudding all in one, just need a dollop of clotted cream for a fabulous treat:-) Thanks for a delicious #CreditCrunchMunch entry:-)
Ooh yes clotted cream on top would be great, thanks Camilla!
What a brilliant idea Lucy. I reckon this would make a fantastic dessert to celebrate the Queen’s 90th come 12th June! Thanks for linking up to #CreditCrunchMunch
Ooh wonderful idea Sarah!
What a great way to use up leftover scones, a fab idea & definitely a comfort pud to try. Thanks for sharing Lucy x
Thanks Sarah, it was a lovely naughty treat 🙂
What a brilliant idea Lucy – next time I make scones I will make an extra set so that I can try it.
I have yet to make this kind of pudding in my slow cooker (mostly because we would never have leftover scones in my house!) but it looks like pure comfort food. Yum!
This looks tasty and easy to make. Wonderful idea to make in the slow cooker. Stumbled and Pinned.
What a great idea to use up some scones. I have never thought of using my slow cooker for sweet things … You have opened up a whole new world!
Oh yes I make all kinds of pud in mine, must switch to fruit and salad for Spring now though! Thanks for visiting Chonnie