A sluggish cooker isn’t simply for mouth-watering food– you can utilize it for dessert too! This sluggish cooker jam sponge is a beautiful thick buttery sponge topped with a lot of warm, oozy fruity raspberry jam.
Rounded Off with an excellent drizzle of cream or custard and you have actually got a pud that’ll take you right back to your youth!
Dive to:
This is an easy recipe where we let the sluggish cooker do the majority of the work – to offer you a soothing buttery sponge cake, with a tip of vanilla, topped with loads of jammy goodness.
When the Fall months begin rolling in and the temperature levels are dropping that’s when I get my sluggish cooker out to formulate a few of my preferred sluggish cooker recipes.
However the sluggish cooker isn’t simply for suppers! This steamed jam sponge is evidence of that!
Ingredients?
You can switch the jam out for your preferred flavour jam. I do advise a jam over jelly.
See how to make it
Complete recipe with in-depth actions in the recipe card at the end of this post.
- Firstly, you wish to pre-heat your sluggish cooker to high then grease a pudding basin.
- Beat the butter and sugar together then include the eggs, milk and vanilla extract.
- You wish to carefully fold the dry ingredients into the damp ingredients so you do not lose any of the air in the cake.
- Include your preferred jam to the greased pudding basin and top with cake batter.
- Protect some baking parchment to the top of the basin.
- Include it to the sluggish cooker in addition to some boiling water from the kettle and let the sluggish cooker do its work for 2 and a half hours on high
PRO SUGGESTION You wish to include a fold to the parchment paper so that it has space to broaden throughout cooking, If you do not do this you might stop the steamed pudding from increasing.
Steamed Jam Sponge Pudding is a timeless British recipe that’s both sentimental and soothing, with the richness of the butter and the fruity sweet taste of the jam.
What to serve it with
I enjoy to provide my jam sponge with lashings of Homemade Custard
You might switch out the custard for thick double cream, or ice cream, or, if you wish to go complete retro design then you might utilize carnation (condensed milk).
Perfect for those cold Fall and Winter season nights.
frequently asked question’s
I utilize the skewer test, Place a tidy skewer into the center of the steamed sponge. When you pull it out, it needs to come out tidy. If it brings out damp batter holding on to it, then it requires more cooking time.
Yes, you can switch out the raspberry jam for various flavours– strawberry jam or perhaps marmalade works fantastic!
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Slow Cooker Jam Sponge Recipe
This sluggish cooker jam sponge is a beautiful thick buttery sponge topped with a lot of warm, oozy fruity raspberry jam.
GUIDELINES
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Preheat the sluggish cooker, on the high setting.
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Grease the within a 2 pint (1.2 litre) pudding basin with butter and put to one side.
1/2 tsp soft saltless butter
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Cream together the butter and sugar in a big bowl up until light and velvety (or you can utilize a stand-mixer with a paddle).
180 g (6.3 oz) saltless butter, 180 g (1 cup minus 1 tablespoon) caster sugar
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Include the eggs, one-at-a-time, whilst stirring (do not stress if it appears like it’s divided– it will return together).
3 medium eggs
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Stir in the milk and vanilla extract, then fold in the flour and baking powder.
1 tablespoon milk, 1 tsp vanilla extract, 180 g (1 1/2 cups) plain (versatile) flour, 2 tsp baking powder
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Spoon the jam into the bottom of your greased pudding basin, then thoroughly spoon the cake mix on top.
7 tablespoon raspberry jam
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Cover the top of the pudding basin with a layer of baking parchment. Fold a pleat throughout the centre, so there’s a little space for the pudding to broaden. Protect the pleated parchment with a piece of string connected securely under the rim of the pudding basin, and cut off any excess parchment paper.
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Location the basin, parchment-side-up into the sluggish cooker and include boiling water, from the kettle, into the sluggish cooker bowl, around the sides of the basin, so it happens three-quarters of the method up the pudding basin.
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Location the cover on the sluggish cooker and cook on high for 2 1/2 hours.
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As soon as prepared, thoroughly get rid of from the sluggish cooker and get rid of the string and parchment (beware, as steam will get away as the paper is eliminated).
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Location an upside-down plate on the top the pudding basin and thoroughly invert, turning the jam sponge out onto the plate.
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Serve topped with cream, custard or ice cream.
✎ Notes
Nutritional info is approximate per serving.
Nutrition
Calories: 407 kcal Carbohydrates: 52 g Protein: 5 g Fat: 21 g Hydrogenated Fat: 12 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 111 mg Salt: 34 mg Potassium: 169 mg Fiber: 1 g Sugar: 31 g Vitamin A: 663 IU Vitamin C: 2 mg Calcium: 67 mg Iron: 1 mg
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