Slow Cooker Syrup Sponge

Syrup sponge on a white plate, custard and golden syrup behind.

5 from 6 votes

Slow Cooker Syrup Sponge

Sumptuous golden syrup sponge pudding steamed in the slow cooker to soft perfection, with lashings of golden syrup soaking into the fluffy steamed sponge.

Course Dessert

Cuisine British

Prep Time 5

Cook Time 2 30

Servings

Calories 518kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

175 g butter at room temperature
175 g caster sugar (superfine sugar)
175 g self-raising flour
3 medium eggs
3 tsp milk
5 tbsp golden syrup

UK Measurements - US Measurements

Instructions

Weigh out the softened butter, caster sugar, flour, eggs and milk in a bowl and beat well until smooth.
175 g butter, 175 g caster sugar (superfine sugar), 175 g self-raising flour, 3 medium eggs, 3 tsp milk
Grease a pudding bowl with butter, then add the golden syrup in the base of the bowl.
5 tbsp golden syrup
Spoon the sponge mixture on top of the golden syrup and smooth the top. Use clingfilm to seal the pudding bowl.
Get your slow cooker ready. Note: I use my large 5.7 litre Crockpot for this recipe, as I can get a 1 litre pudding bowl in there with plenty of free space.
Boil a kettle and pour the boiling water (two to three inches deep) into the slow cooker ceramic pot.
Place the pudding bowl, covered with clingfilm, into the water.
Place the lid back on the slow cooker and cook on high for 2.5 hours, until the pudding has risen in the bowl and the top centre of it looks firm. Peel back the clingfilm and check with a skewer or cake tester to ensure it is fully cooked through.
Invert the pudding onto a plate carefully, using oven gloves. Portion into bowls, drizzling with more golden syrup if you like, to serve. Serve warm with custard or cream.

Notes

Equipment - I use a 1 litre ceramic pudding bowl to make this recipe.

If you don't have one you can use a Pyrex bowl instead, but just be aware that Pyrex bowls are often wider and shallower than a pudding bowl so your sponge pudding will probably be wider and flatter if you use a Pyrex bowl, and not as tall and deep

Storage - Store the cooked syrup sponge in the fridge, covered, for up to 3 days, if you don't eat it all before then that is!

Reheating - Leftovers can be reheated in the microwave - portion into a bowl and microwave for one minute to 90 seconds on high. Leave to cool slightly before serving.

Nutrition