Name: Slow cooker self saucing pud
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 8
Ingredients: 100g butter melted, plus extra for the basin; 125g caster sugar; 100g light brown soft sugar; 2 eggs; 200ml milk; 275g self-raising flour; ½ tsp baking powder; 1½ tbsp ground ginger; 1 tsp ground cinnamon; double cream to serve (optional); 1 tbsp cornflour; 175g light brown soft sugar; 1 tbsp ground ginger

A serving of slow cooker self saucing pud

100g butter
melted, plus extra for the basin
125g caster sugar
100g light brown soft sugar
2 eggs
200ml milk
275g self-raising flour
½ tsp baking powder
1½ tbsp ground ginger
1 tsp ground cinnamon
double cream
to serve (optional)

For the sauce

1 tbsp cornflour
175g light brown soft sugar
1 tbsp ground ginger

Method

step 1
Heat the slow cooker on high for 20 mins. Carefully rub the basin of your slow cooker with butter. Make the sponge by combining the melted butter with both sugars, the eggs and milk, then fold in the flour, baking powder, ginger and cinnamon. Whisk to remove any lumps if needed, then pour into your slow cooker.
step 2
For the sauce, mix the cornflour with 1 tsp water, then set aside. Combine the sugar and ginger with 350ml boiling water until the sugar has dissolved. Mix in the cornflour paste, then pour over the batter.
step 3
Cook on high for 1 hr 30 mins- 2 hrs 30 mins (this will vary depending on your slow cooker), until the sponge has set and is firm to the touch. To serve, pour over some double cream, if you like.