Prep:-30 mns beforehand take the butter out of the fridge to soften.
Weigh all your ingredients.
Grease your pudding bowl with butter.
Drain the pineapple and pat dry with a paper towel.
Add the sugar and softened butter to a deep bowl and cream together (whisk or beat till combined)
Add the flour to the bowl.
Add the beaten egg,vanilla and yoghurt.
Mix well,stirring till everything is combined.
Spoon the the honey into the buttered pudding bowl.
Place a pineapple ring in the bottom of the bowl then place the remaining rings round the sides.
Cut 3 cherries in half, de-seed and place them in the middle of the pineapple ring.
Pour the cake mix into the bowl making sure to cover the pineapple rings and smooth over the top.
Cover the bowl with tinfoil
Pour hot water into the Slow cooker till its 1/3rd full and place the covered pudding bowl inside.
Cover the S.C. with a clean dry tea towel then place the lid on top.
Cook on high for 3 1/2 -4 hours (mines needs 4 as it's a thick bowl)
Once cooked, partially remove the foil lid and insert a skewer into middle. If it comes out clean then its cooked . If still wet then continue cooking for 15-30 mns
Leave until cooled enough to lift out -15mns appr
Place a plate or bowl on top of the bowl,hold down with your hands and carefully turn them both over.
Lift the pudding bowl off. (Use the tip of a knife to lift it up slightly)The pudding should come out clean.
Serve on it's own or with custard, clotted cream or ice cream
Easy swaps- 3 eggs in total to replace the yoghurt -I only had 1 egg but the yoghurt meant the pud was lovely and moist
1 egg =60g of yoghurt.
Golden Syrup instead of Honey.
Glaće cherries instead of fresh.
