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.
This recipe uses scones in a simple home-made custard, like when you make bread and butter pudding, but a bit more luxurious with scones instead of bread!
Ingredients
To make this recipe you will need these ingredients – quantities are in the recipe card below:
- scones
- jam
- egg
- milk
- caster sugar
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.
Recipe tips
- Great for using up leftover scones going a bit stale!
- Add a handful of sultanas or chocolate chips.
- Slow cooker size used: 3.5 litre oval. If using a larger slow cooker you would want to increase the quantities or it will be very thin and flat.
More like this
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!
Recipe
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 (superfine sugar)
- 1 tsp caster sugar to sprinkle on top
Equipment
Video
Instructions
- Slice the scones in half, and spread them with jam.6 sultana scones, 50 g Strawberry 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.300 ml semi-skimmed milk, 1 large egg, 4 tsp caster sugar (superfine sugar)
- Add the rest of the scones on top, and sprinkle on the remaining teaspoon of sugar.1 tsp caster sugar to sprinkle on top
- 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.
Budget Baker says
Just amazing for using g up left over scones especially when trying g to be frugal during g lockdown.
Bertie says
Once baked can they be frozen?
bakingqueen74 says
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.
Bertie says
Thank you
hijackedbytwins says
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
bakingqueen74 says
Thanks Kirsty, it is perfect for winter and also cold spring days I find!
Fuss Free Helen says
I actually think that it is worth baking scones just to make this! What an amazing idea. Thanks for sharing with #creditcrunchmunch
Sarah Trivuncic, Maison Cupcake says
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.
Helen Costello (@CasaCostello) says
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
LinsFood says
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!
bakingqueen74 says
Thanks for dropping in!
fabfood4all says
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:-)
bakingqueen74 says
Ooh yes clotted cream on top would be great, thanks Camilla!
Sarah says
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
bakingqueen74 says
Ooh wonderful idea Sarah!
Sarah James @ Tales From The Kitchen Shed says
What a great way to use up leftover scones, a fab idea & definitely a comfort pud to try. Thanks for sharing Lucy x
bakingqueen74 says
Thanks Sarah, it was a lovely naughty treat 🙂
recipesfromapantry says
What a brilliant idea Lucy – next time I make scones I will make an extra set so that I can try it.
lucyparissi says
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!
Joy | Yummy Seconds says
This looks tasty and easy to make. Wonderful idea to make in the slow cooker. Stumbled and Pinned.
Baked to Imperfection says
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!
bakingqueen74 says
Oh yes I make all kinds of pud in mine, must switch to fruit and salad for Spring now though! Thanks for visiting Chonnie