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!

Picture of a steamed jam sponge on a grey plate thats sat on a wooden board.


  • Preheat the sluggish cooker, on the high setting.

  • Grease the within a 2 pint (1.2 litre) pudding basin with butter and put to one side.

    1/2 tsp soft saltless butter

  • 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

  • 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

  • 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

  • Spoon the jam into the bottom of your greased pudding basin, then thoroughly spoon the cake mix on top.

    7 tablespoon raspberry jam

  • 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.

  • 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.

  • Location the cover on the sluggish cooker and cook on high for 2 1/2 hours.

  • 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).

  • Location an upside-down plate on the top the pudding basin and thoroughly invert, turning the jam sponge out onto the plate.

  • Serve topped with cream, custard or ice cream.

✎ Notes

Nutritional info is approximate per serving.


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

Keywords Fall dessert, Slow Cooker Desserts, Steamed Cake, Steamed Sponge Pudding

A few of the links in this post might be affiliate links– which implies if you purchase the item I get a little commission (at no additional expense to you). If you do purchase, then thank you! That’s what assists us to keep Kitchen area Sanctuary running. The dietary info offered is approximate and can differ depending upon a number of aspects. For more details please see our Terms & & Conditions.


Hi I’m Nicky

I enjoy to prepare and I wish to show you my preferred, scrumptious household friendlyrecipes I wish to influence you to produce great food for your household every day.

Learn More