This slow cooker jam swirl sponge is a simple muffin-style cake batter, like a steamed jam sponge pudding, with strawberry jam swirled inside, lovely as an afternoon treat or after-school snack. Serve it warm with ice-cream or custard, so indulgent!
Swirls of peanut butter inside brownies or chocolate batter in cakes always look so delicious, and this inspired me to try a jam swirl in this sponge pudding.
You could try different flavours of jam, or even Nutella, chocolate spread or peanut butter to make a change.
How about peanut butter and jam, that should make a great combination if you are a PB&J fan.
Keep an eye out as I’ll expect to be trying peanut butter and caramel very soon! My slow cooker jam sponge pudding is so simple to make kids could help you with this too.
Check out the recipe video I’ve made too which shows you exactly how to make this! You’ll find it in this post.
Ingredients
Here is the list of ingredients you will need for this recipe, ideal for shopping or to get everything together. Make sure you refer to the recipe card further down the post for the quantities you will need.
- self-raising flour
- pinch of salt
- milk – I use semi-skimmed as that is what I always have in the fridge. However skimmed or full fat will work too.
- sunflower oil
- egg
- caster sugar – or you can whizz up granulated sugar to make it finer if you don’t have caster. The recipe would also work with granulated or standard sugar.
- strawberry jam – or if you prefer use raspberry, plum or blueberry jam, or your favourite jam flavour.
Step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this jam sponge recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
- Put the flour and salt in a large bowl.
- Mix the milk, egg, oil and sugar together in another bowl.
- Pour the milk mixture into the dry ingredients and mix gently.
- Put half the mixture in your prepared (greased, lined) slow cooker bowl.
- Drop on some spoonfuls of jam.
- Top with the rest of the cake batter, then add more spoonfuls of jam on top.
- Swirl the jam around with a knife to achieve a pretty effect.
- Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
- Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!
Storage
Leftovers of this jam sponge are best stored in a Tupperware box in the fridge if it is very jammy and moist. Keep for 2-3 days.
To reheat, microwave portions for 30 seconds to 1 minute on high.
More to try
For more recipes do check out my guide to baking in a slow cooker and all my slow cooker recipes too.
You might also like:
- steamed gingerbread pudding
- steamed vanilla sponge pudding with cranberry compote
- steamed chocolate pudding
Pin for later
Recipe
Slow Cooker Jam Swirl Sponge
Ingredients
- 300 g self raising flour
- Pinch of salt
- 250 ml milk
- 60 ml veg oil I used sunflower
- 1 egg
- 100 g caster sugar
- Strawberry jam or use different flavours of jam
- 100 g chopped glace cherries optional
Video
Instructions
- Put the flour and salt in a large bowl.300 g self raising flour, Pinch of salt
- Mix the milk, egg, oil and sugar together in another bowl.250 ml milk, 60 ml veg oil, 1 egg, 100 g caster sugar
- Pour the milk mixture into the dry ingredients and mix gently. If using, add the cherries now.100 g chopped glace cherries
- Put half the mixture in your prepared (greased, lined) slow cooker bowl.
- Drop on some spoonfuls of jam.Strawberry jam
- Top with the rest of the cake batter, then add more spoonfuls of jam on top.
- Swirl the jam around with a knife to achieve a pretty effect.
- Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
- Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!
Notes
In my slow cooker this took. 2-3 hrs approx on high, but mine cooks slowly. Yours may take less, check from about 1.5 hrs and remove the pot when a skewer comes out clean.
Amy says
Could this be stored in a air tight container for a day or so. Just made it and wondered if it keep. Looking great
bakingqueen74 says
Yes you can certainly store it in an airtight container for 1-2 days. You might want to refrigerate it in a Tupperware depending on how soft/moist it is once cooked. I hope you enjoyed it.
Amies says
Hi what if I haven’t any liners ? Thanks
bakingqueen74 says
Then you can either line with baking paper (scrunch it up first) or you can just oil the bowl. But without any kind of liner there is the risk of it sticking and/or burning. So always best in my view to line the bowl first whether using baking paper or cake tin liners. Check out my other post Make a Cake in a Slow Cooker for loads more tips too!
Amy says
Thank you I’m trying it now
Victoria says
Loved making this. Was so simple to make. Kids loved it and I thought it was great. I’m looking forward to trying other combinations
bakingqueen74 says
that’s great Victoria, do report back if you make another version!
Claire Hinchliff says
I made this today and was so easy and tasted fantastic. Lovely and moist perfect with custard.
bakingqueen74 says
Brilliant, thanks Claire for reporting back
Heather h says
What size slow cooker did you use for the jam swirl cake please?
bakingqueen74 says
Hi heather this one I made in my 3.5 litre oval one.
Jackie says
Just made this and it was fantastic. Recipe worked perfectly and tasted great. Putting more jam in next time. Didn’t use a tea towel over the lid I forgot. But it didn’t need it. The cake was lovely and moist. Yum. Thank you.
bakingqueen74 says
That’s great Jackie, thanks for letting me know! 🙂
molly says
would this work with the same ingredients but in the oven?
bakingqueen74 says
Yes I am sure it would, probably about 45 mins or so like a loaf cake but do check and keep and eye on it.
Michele Faria says
Hiya do you need a tea towel on the lid,thank you Michele xx
bakingqueen74 says
Hi Michele, you can use one if you find your slow cooker lid gets very wet and starts to drip. Hope that helps!
linda says
do you think i could use fresh strawberry’s in this cake? tks
bakingqueen74 says
Hi Linda, I haven’t tried it but I don’t see why not, not sure how fresh strawberries would hold up to the long cooking thought – they may go a bit mushy. My strawberry topped yoghurt cake has been successfully made in the slow cooker though.