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5 from 1 vote

Slow Cooker Lemon and Berry Self-Saucing Pudding

A fruity dessert made in your slow cooker, ideal to warm you up  in the autumn and winter months
Course Dessert
Cuisine Slow Cooker
Keyword slow cooker dessert
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 482kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 100 g butter melted
  • 250 g self-raising flour
  • 140 g caster sugar
  • 1 tsp baking powder
  • zest and juice of two lemons
  • 1 punnet blueberries
  • 1/2 punnet raspberries
  • 1/2 punnet sweet blackberries
  • 3 medium free-range eggs
  • 150 ml milk

For the sauce:

  • 250 ml boiling water
  • 100 g caster sugar
  • The flesh from the two lemons used for zest and juice

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.
  • 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 250 ml boiling water with the flesh from the lemons and leave to infuse for five minutes.
  • Strain out the lemon, keeping the water, then mix in the 100 g of 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 took just over two and a half hours on high to cook in my slow cooker, which is quite slow.

Nutrition

Calories: 482kcal | Carbohydrates: 75g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 165mg | Potassium: 238mg | Fiber: 2g | Sugar: 42g | Vitamin A: 11.5% | Vitamin C: 23.1% | Calcium: 9.6% | Iron: 5.8%