Slow Cooker Summer Fruits Pudding

When I was made aware of The Boy and Me's Slow Cooker Sunday Linky, which she is hosting on behalf of Mediocre Mum, I didn't think I had the ingredients to make anything in the slow cooker this week but as I saw it as a challenge, and I'm not one to dismiss a challenge, I decided to try a pudding, something that I haven't yet tried in my slow cooker.

 

115g Stork Baking liquid

115g Caster sugar
2 Eggs
140g SR flour
1/2 tsp baking powder
zest of 1 lemon
150g Frozen summer fruits
2 tbsp Homemade gooseberry jam (or any other jam)


(basic recipe for the cake taken from the back of the Stork Baking liquid)

• Beat the Stork, sugar and eggs together
• Stir in the flour, baking powder and lemon zest until well combined
• Mix the jam and the frozen fruit together in a microwaveable bowl
• Microwave for approx 1-2 minutes until just thawed
• Place the fruit mixture into a well buttered suitable bowl that will fit into your slow cooker
• Top with the cake batter
• Cover with foil and place into the pre-heated slow cooker
• Pour boiling water around the bowl until it reaches around halfway up the bowl
• Cook on high for 2-3 hours, until the cake is cooked

Tip: if you don't have much room around the bowl when it's in the slow cooker it's a good idea to make 'handles' to lift it out - either tie some string around it making it into handles or fold a length of foil over until it's about 2 inches wide. Place the foil into the slow cooker first and the bowl on top - you can use the excess parts of the foil to lift the bowl out.

Serve with custard, cream, ice cream ....or all three.