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Lemon sponge pudding with berry sauce beneath it.
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5 from 1 vote

Slow Cooker Lemon and Berry Self-Saucing Pudding

A lemon sponge pudding cake with a lemon berry sauce layer under it. Great as a winter dessert.
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


For the sauce:

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


  • 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.


Calories: 482kcal | Carbohydrates: 75g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 165mg | Potassium: 238mg | Fiber: 2g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 19.1mg | Calcium: 96mg | Iron: 1mg