Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Slow cooker self saucing pud
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 100g buttermelted, plus extra for the basin
- 125g caster sugar
- 100g light brown soft sugar
- 2 eggs
- 200ml milk
- 275g self-raising flour
- ½ tsp baking powder
- 1½ tbsp ground ginger
- 1 tsp ground cinnamon
- double creamto serve (optional)
For the sauce
- 1 tbsp cornflour
- 175g light brown soft sugar
- 1 tbsp ground ginger
Nutrition: Per serving (8)
- kcal463
- fat13g
- saturates8g
- carbs79g
- sugars51g
- fibre2g
- protein6g
- salt0.71g
Method
step 1
Heat the slow cooker on high for 20 mins. Carefully rub the basin of your slow cooker with butter. Make the sponge by combining the melted butter with both sugars, the eggs and milk, then fold in the flour, baking powder, ginger and cinnamon. Whisk to remove any lumps if needed, then pour into your slow cooker.
step 2
For the sauce, mix the cornflour with 1 tsp water, then set aside. Combine the sugar and ginger with 350ml boiling water until the sugar has dissolved. Mix in the cornflour paste, then pour over the batter.
step 3
Cook on high for 1 hr 30 mins- 2 hrs 30 mins (this will vary depending on your slow cooker), until the sponge has set and is firm to the touch. To serve, pour over some double cream, if you like.
