The perfect pudding for those spring days when it feels like it has reverted to winter, this is easy peasy in the slow cooker. I love making steamed puddings in the slow cooker because there is no steamy kitchen and constantly topping up saucepans. You just pop it in and leave it alone for a few hours.
4 oz self raising flour
2 oz sugar
2 oz suet
2 – 4 tbsp milk
2 generous dessert spoons of jam
Put the flour, sugar and suet in a mixing bowl and rub in gently. Mix in the egg and enough milk to bring the mixture together. It will be very sticky and dense.
Grease a plastic bowl (make sure it fits in the slow cooker first!) and put the jam in the bottom. Pour the pudding mixture over the jam and smooth the top. Place a double layer of greaseproof paper or foil over the top of the bowl and tie it securely. If your bowl has feet of some sort (not the kind that needs shoes, obviously) then it can go straight into the slow cooker. Otherwise, use a saucer or a trivet in the bottom of the slow cooker, so the pudding is not sitting directly on the base of the crock pot.
Pour boiling water into the crock pot, about half way up the side of the pudding bowl. Cook on high for 3 – 4 hours, or until the top of the pudding is springy to the touch.
Once cooked, let the pudding sit for a few minutes, the jam will be molten! Turn it out onto a plate and serve with custard. This is best eaten on the day, it can get a bit dry if you try and reheat it.
You can replace the jam with golden syrup for a sweet syrup pudding, or try chocolate spread!