This Slow Cooker Apple Sponge Pudding has a comforting cinnamon flavoured sponge and a thick layer of stewed apples on top once inverted onto a serving plate. Make the stewed apples ahead of time, or leave them out to make a simple Cinnamon Pudding.
I made my Stewed Apples ahead of time in my slow cooker, but you can soften an apple or two in a small pan with a little water and butter if you wish. If you don't have a slow cooker, try making this recipe for an Apple Sponge Pudding in the oven.
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Ingredients and Substitutions
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Soft Brown Sugar - Caster sugar is fine, but I love using brown sugar because of the slight toffee flavour that it has.
- Pre Stewed Apple - Use this recipe for Slow Cooker Stewed Apples
- Vanilla Extract - If you make your own, that's even better.
- Ground Cinnamon - Add this according to your taste, or leave it out if you wish.
- Eggs- I always use medium sized eggs in my cooking and baking.
- Flour - For this recipe, I used Self Raising flour which contains a raising agent, as you will need the sponge to rise during cooking.
- Milk - Just a little, to help loosen the sponge batter. Whole Milk or Semi skimmed is fine.
- Butter - Unsalted for this recipe.
Instructions for this Slow Cooker Apple Pudding.
Before you begin to make this Apple Pudding, have ready your slow cooker according to its instructions. I'm using a Morphy Richards 3.5L Sear and Stew Slow Cooker.
Step 1: Grease a 1 pint heatproof pudding basin with butter and place the pre stewed apples into the bottom. I made a large batch of Slow Cooker Stewed Apples to save time. TIP: If you don't have any ready, slice a few apples with or without the skins and gently soften them in a small pan with a few drops of water.
Step 2: Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the beaten eggs and vanilla extract adding a little flour to help prevent curdling. Add the remaining flour, ground Cinnamon and milk and mix until well combined. Spoon the mixture on top of the stewed apples and level the top.
Step 3: Cover the pudding basin securely with foil or grease proof paper.
Step 4: Put the pudding basin in the slow cooker and pour around sufficient boiling water to come halfway up the sides of the basin. Place the lid on the slow cooker and cook on high for 2 - 2.5 hours.
TIP: If you use cold water, the cooking time will take longer.
Step 5: After 2 hours carefully check to see if the sponge is rising. Lift one end of the foil and place a skewer into the sponge. There may still be a little unbaked sponge in the centre so cover again and cook for a further 30 mins on high.
Step 6: After the additional 30 mins, check again to see if the sponge has risen and cooked through. Carefully lift the foil from the top of the pudding basin and check with a skewer. It should come out completely clean and free from any cake batter.
Carefully lift the pudding out of the slow cooker and leave it to cool a little before turning it out onto a serving plate. Tip: You may need to use a knife to score around the sides of the sponge to help release it from the pudding basin.
Serve with more stewed apples using a slow cooker, hot custard, or whipped cream.
Storage
Fridge - Because of the fresh fruit, this pudding should ideally be kept in the fridge. Bring it back to room temperature before serving
Freezer: I can't imagine this would freeze well. It's not something I have tried.
Cook's Tips
- Always check your slow cooker instructions and read through the recipe thoroughly before starting.
- To get the cooking off to a good start, use boiling water rather than cold water to save cooking time in the slow cooker.
- If you are not able to stew any apples, leave them out and just bake the recipe as a simple Cinnamon or Vanilla Sponge Pudding. It will still taste great.
Frequently Asked Questions
How do you Know When a Slow Cooker Sponge Pudding is Cooked?
After a suitable cooking time, check the sponge with a skewer. If it comes out clean, the sponge pudding is cooked.
More Recipes Using Apples That You May Like to Try.
Recipe
Slow Cooker Apple Sponge Pudding
Equipment
- 1 Slow Cooker 3.5L
- 1 Pudding basin sized 1 pint
Ingredients
- 120 g pre Stewed Apples
- 100 g butter at room temperature. plus extra for greasing. Margarine is fine.
- 100 g soft brown sugar
- 2 medium eggs Lightly Beaten
- ½ teaspoon Vanilla extract
- ½ teaspoon ground Cinnamon or to taste
- 175 g self raising flour
- 1 tablespoon milk
Instructions
- Have ready your slow cooker according to its instructions.
- Grease a 1 pint heatproof pudding basin with butter and place the pre stewed apples into the bottom. I made a large batch of Slow Cooker Stewed Apples to save time. TIP: If you don't have any ready, slice a few apples with or without the skins and gently soften them in a small pan with a few drops of water.120 g pre Stewed Apples
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the beaten eggs and vanilla extract adding a little flour to help prevent curdling. Add the remaining flour, ground Cinnamon and milk and mix until well combined.100 g butter, 100 g soft brown sugar, 2 medium eggs, ½ teaspoon Vanilla extract, ½ teaspoon ground Cinnamon, 175 g self raising flour, 1 tablespoon milk
- Spoon the mixture on top of the stewed apples and level the top. Cover securely with foil or grease proof paper.
- Put the basin in the slow cooker and pour round sufficient boiling water to come halfway up the sides of the basin. TIP: If you use cold water, the cooking time will take longer.
- Place the lid on the slow cooker and cook on high for 2 - 2 &½ hours. After 2 hours carefully check to see if the sponge is rising. Lift one end of the foil and place a skewer into the sponge. There may still be a little unbaked sponge in the centre so cover again and cook for a further 30 mins on high.
- After the additional 30 mins, check again to see if the sponge has risen. Carefully lift the foil from the top of the pudding basin and check with a skewer. It should come out completely clean and free from any cake batter.
- Carefully lift the pudding out of the slow cooker and leave it to cool a little before turning it out onto a serving plate.
- Tip: You may need to use a knife to score around the sides of the sponge to help release it from the pudding basin.
- Please note- Total Cooking Time 2.5 hours.
- Serve with more pre stewed apples, hot custard or whipped cream.
Your Private Notes
Notes
Always check your slow cooker instructions and read through the recipe thoroughly before starting. To get the cooking off to a good start, use boiling water rather than cold water to save cooking time in the slow cooker. If you are not able to stew any apples, leave them out and just bake the recipe as a simple Cinnamon or Vanilla Sponge Pudding. It will still taste great. How Do You Know When a Slow Cooker Sponge Pudding is Cooked?
After a suitable cooking time, check the sponge with a skewer. If it comes out clean, the sponge pudding is cooked.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
s maltby
this pudding was delicious and using the slow cooker more is good idea given the price of electricity and gas!