Slow Cooker Apple Sponge Pudding

4.50 from 2 votes

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.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dessert

Cuisine: British

Keyword: Cinnamon Sponge, Slow Cooker, Stewed Apples

Servings:

Calories: 241kcal

Author: Lynn

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.

Notes

Cook's Tips and 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