Slow Cooker Lime and Coconut Self-Saucing Pudding

Bowl of coconut lime sponge with lime sauce, with ice cream on top.

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Slow Cooker Lime and Coconut Self-Saucing Pudding

A comforting but light and refreshing slow cooker dessert with a fluffy coconut sponge and a fresh lime sauce under it that forms as it bakes.

Course Dessert

Cuisine British

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 348kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the sponge:

140 g self raising flour
50 g desiccated coconut
100 g caster sugar (superfine sugar)
80 g melted butter
60 ml milk
1 egg
zest of 2 limes and juice of 1 lime

For the sauce:

250 ml boiling water
50 g caster sugar (superfine sugar)
juice of 1 lime

UK Measurements - US Measurements

Instructions

Remove and grease your slow cooker bowl with a little butter or oil.
Weigh out the flour, desiccated coconut and sugar in a large bowl.
140 g self raising flour, 50 g desiccated coconut, 100 g caster sugar (superfine sugar)
Mix together the butter, milk and egg in a bowl, and add the lime zest and juice.
80 g melted butter, 60 ml milk, 1 egg, zest of 2 limes and juice of 1 lime
Pour the wet ingredients onto the dry ingredients and mix well.
Pour the cake batter into your slow cooker bowl.
Mix together the sugar and lime juice for the sauce, then add the boiling water and mix again.
250 ml boiling water, 50 g caster sugar (superfine sugar), juice of 1 lime
Pour the sauce ingredients over the cake batter in the bowl. It will look very strange but you don't need to worry, as the sauce will end up underneath the sponge as it becomes firm.
Turn your slow cooker onto high and cook for around two hours, until the sponge is firm. Serve warm!

Notes

Serving Suggestions

Serve with:

Vanilla ice cream
Single cream
Warm custard
Toasted coconut flakes
Lime wedges for extra zing

Variations

Lemon: swap the lime juice and zest for lemon to make a lemon self-saucing pudding.
Fruit: fold chopped pineapple or berries into the batter for a fruitier version.
Coconut milk: swap part of the milk for coconut milk for richer flavour.

Storage and Freezing

Storing leftovers:

Allow the pudding to cool completely, then cover or transfer to an airtight container. Store in the fridge for up to 2 days. The sauce may thicken slightly once chilled but will loosen again when reheated.

Reheating:

Reheat individual portions in the microwave for 30-60 seconds, until piping hot throughout. Avoid reheating in the slow cooker.

Freezing:

This pudding can be frozen, although the sauce may be slightly less saucy once defrosted. Freeze cooled portions in airtight containers for up to 1 month.

Defrosting & reheating:

Defrost overnight in the fridge, then reheat in the microwave until hot all the way through. Stir gently before serving to redistribute the sauce.

Top tip:

For best results, freeze individual portions and serve with fresh cream or ice cream to refresh the pudding after reheating.

Slow Cooker Tips

Always grease the pot well so the sponge doesn’t stick.
Cook on high for best rise and texture in self-saucing puddings.
Check at 1 hr 45 mins — slow cooker models vary.
A kitchen towel under the lid can reduce condensation dripping onto the sponge.

Nutrition