You can never have too many versions of easy desserts, this Slow Cooker Lemon Self Saucing is simple & delicious!
This recipe first appeared on my other website Just Slow Cooker Recipes and you can find the original here
In the winter time it is lovely to have a few go to desserts that you can whip up in no time that everyone loves. Self Saucing puddings definitely fit that bill and making them in the slow cooker is such an easy way to go.
This recipe uses so few ingredients and they are all pantry staples, if you grow your own lemons you might be able to make this one right now! There are many lemon varieties and some lend themselves to baking better than others.
Ideally you want to look out for Meyer lemons for baking. Regular lemons lack the sweetness of a Meyer and therefore can be quite acidic and sharp. I can have two people bake the same recipe with lemons and it tastes completely different depending on the lemons they use. So be mindful of that before you begin.
I love slow cooked self saucing puddings and have two already on my website that are incredibly popular and delicious. Both can be made in either the slow cooker or oven.
I have a Chocolate Self Saucing Pudding and a Butterscotch Self Saucing Pudding. You can find the links to those recipes here on my dessert page
Once you have made one of these desserts in your slow cooker you will be able to make them again and again. For the initial baking time I don’t suggest you leave it unattended too long, just to check the cooking time.
Depending on the size of your slow cooker and how hot it gets the cooking time can vary from 1 1/2 hours to 2 1/2 hours. I find it takes around 2 hours in mine.
The recipes for self saucing puddings are very similar, broken down into two steps. First is making the cake batter, then pouring a sugar mixture over that and then covering in boiling water.
In this case the cake batter is made up of very simple ingredients, pantry basics. In total for both the base and the topping I used three lemons, both the zest and the juice. I love lemon zest so find a way to add little extra in everything!
The colour of the sauce is at best a little insipid, it is a pale colour of sugar syrup, but it is packed full of lemon flavour and works perfectly with the cake batter, the kids tell me it all tastes amazing with ice cream so that is a win!
What makes a self saucing pudding?
A little big of baking magic. You create the cake batter with self raising flour then pour the sauce ingredients on the TOP. During the cooking process the cake rises and the heavier sauce ingredients fall to the bottom of the pan.
Can you reheat a self saucing pudding?
Yes definitely, however it never looks quite as good as it does when fresh. This is because the sauce will congeal underneath the cake upon cooling. Best way to reheat is to microwave it and enjoy it with lashings of ice cream
Can you freeze self saucing pudding?
Yes, but again it won’t be as good as fresh, if you are planning on freezing it I would suggest making it in the oven. This way you can freeze it directly in the dish you bake it in
Why is my self saucing pudding sauce is too watery?
This can be caused by a number of things. Ideally you want to stand the dessert for at least 30 minutes after cooking to allow the sauce to thicken. Cornflour or custard powder can be added to the sauce before baking to ensure it thickens.
Can I cook this slow cooker Pudding recipe in the oven?
Yes of course! Simply use a casserole dish with a lid or use aluminium foil to cover the dish and follow all the steps below. Heat oven to 180C Bake and cook for 40-45 minutes until the cake is cooked, test this with a fork.
Now for how to make this delicious Slow Cooker Lemon Self Saucing Pudding, I cannot wait to hear what you think, remember to check on the sort of lemons you are using and watch the cooking time the first time.
Check out this link for more Self Saucing Slow Cooker Desserts – here
Onto the recipe!
Slow Cooker Lemon Self Saucing Pudding
Delicious lemon slow cooker dessert with a lovely self saucing finish, so easy.
Ingredients
Cake
- 2 Cups Self Raising Flour, 280 grams
- 1/2 Cup Caster Sugar, 105 grams (fine white sugar, regular is fine)
- 2 Tablespoons Lemon Zest
- 3/4 Cup Milk, 190 mls
- 50 grams Butter, melted
- 1 large Egg, lightly beaten
- 2 Tablespoons Lemon Juice, 30 mls
Sauce
- 1/2 Cup Sugar, 105 grams
- 1 Tablespoon Lemon Zest
- 2 Cups Boiling Water, 500 mls
- 1/2 Cup Lemon Juice, strained, 125 ml
- 2 teaspoons cornflour, 6 grams
Optional
- Icing Sugar for dusting
Instructions
- Prepare the slow cooker by coating the inside of the pan with cooking spray
- Turn on the kettle to boil water for the later step
- In a medium bowl add the self raising flour, caster sugar, and lemon zest and combine well
- Add to this milk, melted butter, lemon juice and the beaten egg and combine together gently but completely
- Spoon this cake mixture into the slow cooker pan and spread gently to coat the bottom of the pan
- Combine the second measure of sugar and lemon zest and sprinkle this over the cake batter
- In a jug or bowl combine the boiling water, lemon juice and cornflour and stir to combine
- Pour this over the sugar mixture
- Cover with the lid and cook on HIGH for 1 1/2 to 2 1/2 hours until the cake batter is cooked when you check with a knife.
- Turn off the slow cooker and allow the dessert to sit for at least 30 minutes to allow the sauce to thicken
- Serve warm dusted with icing sugar with ice cream
- Enjoy!
Notes
WHAT MAKES A SELF SAUCING PUDDING?
A little big of baking magic. You create the cake batter with self raising flour then pour the sauce ingredients on the TOP. During the cooking process the cake rises and the heavier sauce ingredients fall to the bottom of the pan.
CAN YOU REHEAT A SELF SAUCING PUDDING?
Yes definitely, however it never looks quite as good as it does when fresh. This is because the sauce will congeal underneath the cake upon cooling. Best way to reheat is to microwave it and enjoy it with lashings of ice cream
WHY IS MY SELF SAUCING PUDDING SAUCE IS TOO WATERY?
This can be caused by a number of things. Ideally you want to stand the dessert for at least 30 minutes after cooking to allow the sauce to thicken. Cornflour or custard powder can be added to the sauce before baking to ensure it thickens.
CAN I COOK THIS SLOW COOKER PUDDING RECIPE IN THE OVEN?
Yes of course! Simply use a casserole dish with a lid or use aluminum foil to cover the dish and follow all the steps below. Heat oven to 180C Bake and cook for 40-45 minutes until the cake is cooked, test this with a fork.
CAN YOU FREEZE SELF SAUCING PUDDING?
Yes, but again it won’t be as good as fresh, if you are planning on freezing it I would suggest making it in the oven. This way you can freeze it directly in the dish you bake it in
I hope you enjoy this lovely recipe, another simple recipe for your friends and family to love.
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness
Happy Baking!
Anna
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Aarushi Sehgal says
This looks amazing! I love your blog. keep up the great work… ?
Robyn Jauk says
Thank you for the no-bake ginger slice! I made it last week and it was such a hit! Next time I’ll use the whole can of condensed milk and packets of biscuits and double the quantity.