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Slow Cooker Lemon Self Saucing Pudding

15 Oct 2024

15 MINS

2 HOURS

Serves 8

INGREDIENTS

260g Self-Raising Flour
105g Caster Sugar
2 tablespoons Lemon Zest
190ml Milk
50g Butter, melted
1 large Egg, lightly beaten
30ml Lemon Juice
105g Sugar
1 tablespoon Lemon Zest
500ml Boiling Water
125ml Lemon Juice (strained)
6g Cornflour (2 teaspoons)

METHOD

1. Lightly coat the inside of the slow cooker with cooking spray. Boil water in a kettle for later use.

2. In a medium bowl, mix the self-raising flour, caster sugar, and lemon zest. Add the milk, melted butter, lemon juice, and beaten egg, and gently combine until smooth.

3. Spoon the cake mixture into the slow cooker, spreading it evenly across the bottom.

4. Mix the second portion of sugar with lemon zest and sprinkle it over the cake batter. In a jug, combine the boiling water, lemon juice, and cornflour, stirring until smooth.

5. Pour this mixture over the sugar topping. Cover and cook on HIGH for 1 ½ to 2 ½ hours, until the cake is cooked through (check with a knife).

6. Turn off the slow cooker and let the dessert sit for 30 minutes to thicken the sauce.

7. Serve warm, dusted with icing sugar and paired with ice cream.
Enjoy!

TIP

For an even bake, avoid lifting the lid during cooking, as it can release heat and slow the process.

Slow Cooker dessert