This traditional Slow Cooker Treacle Sponge dessert recipe is light, fluffy and to die for. A real family favourite in my house and with good reason. Gorgeously syrupy and just begging to be drowned in custard or cream, get it on your table.
Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
Beat the butter and sugar together until pale and thickened a little. This takes a couple of minutes.
Whisk or beat in half the beaten eggs followed by half the flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
The batter should be a soft dropping consistency. Add a splash more milk if it's not.
Pour 200 grams of syrup into a microwaveable bowl and add the lemon juice. Heat for 20 seconds in the microwave and stir the two together.
Pour the syrup mixture into your pudding bowl.
Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.
Smooth over and place the lid or your coverings over the top.
Put a flat wedge of silver foil in the slow cooker to sit your pudding bowl on (this prevents the bottom of the pudding burning).
Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.
To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the syrup gently flow out of the bowl as the pudding releases. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
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All nutritional information is only intended as a guide and only approximate.