Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooker Jam Sponge

A family favourite

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Yields4 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

 180 g Self Raising flour
 180 g Sugar
 180 g Butter
 1 Egg
 120 g Vanilla yoghurt
 4 tbsp Jam

1

Add the sugar and butter to a bowl and cream together,(mix well)

2

Add the flour,egg and yoghurt

3

Mix well,stirring till everything is combined

4

Grease a pudding bowl with some butter then spoon in the jam

5

Pour the cake mix over the jam

6

Pour hot water into the S.cooker till its 1/3rd full

7

Cover the pudding bowl with foil and place in the Slow Cooker

8

Cover with a tea towel then put the lid on top

9

Cook on high for 2 1/2 -3 hours (mines need 3 as it's a thick bowl)

10

Remove 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

11

Leave until cooled enough to lift out -15mns appr

12

Place a plate or bowl on top of the bowl and turn them both over.Lift the pudding bowl off. The pudding should come out clean.

13

Serve on it's own or with custard, clotted cream or ice cream

14

You can use 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

Ingredients

 180 g Self Raising flour
 180 g Sugar
 180 g Butter
 1 Egg
 120 g Vanilla yoghurt
 4 tbsp Jam

Directions

1

Add the sugar and butter to a bowl and cream together,(mix well)

2

Add the flour,egg and yoghurt

3

Mix well,stirring till everything is combined

4

Grease a pudding bowl with some butter then spoon in the jam

5

Pour the cake mix over the jam

6

Pour hot water into the S.cooker till its 1/3rd full

7

Cover the pudding bowl with foil and place in the Slow Cooker

8

Cover with a tea towel then put the lid on top

9

Cook on high for 2 1/2 -3 hours (mines need 3 as it's a thick bowl)

10

Remove 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

11

Leave until cooled enough to lift out -15mns appr

12

Place a plate or bowl on top of the bowl and turn them both over.Lift the pudding bowl off. The pudding should come out clean.

13

Serve on it's own or with custard, clotted cream or ice cream

14

You can use 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

Slow Cooker Jam Sponge

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