Slow Cooker Steamed Gooseberry Pudding

A tangy steamed gooseberry sponge pudding cooked in the slow cooker to beat the summer heat!

Course Dessert

Cuisine British

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 476kcal

Author Corina Blum

Ingredients

200 g gooseberries ends removed
3 tablespoon sugar
175 g butter softened, plus a little extra for greasing
140 g sugar
175 g self-raising flour
3 eggs
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Put the gooseberries, sugar and 2 tablespoon water in a saucepan and heat gently till the gooseberries and soft and beginning to break up.
In a mixing bowl, cream together the butter and sugar.
Add an egg and third of flour and beat in. Add the next egg and half the remaining flour and then the final egg along with the rest of the flour. Stir in the vanilla.
Grease a pudding basin with a little butter.
Put the gooseberries in the bottom of the bowl and spoon over the sponge pudding mixture. Cover with cling film.
Put the pudding basin in the bottom of the slow cooker. Pour a little hot water from the kettle around the sides so it comes half way up the pudding.
Cook on high for 2 - 2.5 hours until it has risen and looks cooked in the middle. Leave to cool a little in the slow cooker then turn out onto a plate to serve.

Notes

If you replace the gooseberries with another fruit you may need less sugar as gooseberries are quite tart.

Nutritional information is approximate and a guideline only.

Nutrition

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