Slow cooker steamed treacle sponge pudding
A light, buttery steamed sponge on a pool of golden syrup. The slow cooker does the steaming, so there is no pan to watch.
- Time3 hrs 40
- LevelMedium
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 513kcal
- 63.3gcarbs
- 40.5gof which sugars
- 26.9gfat
- 15.8gsaturates
- 6.9gprotein
- 1gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease a 1.2 litre pudding basin well with butter. Spoon the golden syrup into the bottom.
- 2
Beat the butter and sugar together for 3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each to stop it splitting.
3 min - 3
Fold in the rest of the flour and the lemon zest. Stir in the milk until you have a soft mixture that drops off the spoon. Spoon it into the basin on top of the syrup and level the top.
- 4
Make a lid from a sheet of baking paper layered on a sheet of foil, with a pleat folded across the middle so the sponge can rise. Press it over the basin and tie tightly with string, adding a loop of string as a handle.
- 5
Put a trivet or a ring of scrunched foil in the base of the slow cooker and stand the basin on it. Pour boiling water around it to come about halfway up the basin. Cover and cook on high for 3 to 3 and a half hours. Low is not hot enough for a steamed pudding. A skewer pushed in should come out clean.
190 min - 6
Lift the basin out using the string handle or foil strips. Leave to stand for 5 minutes, then slide a knife around the edge, turn it out onto a plate and let the syrup run down the sides. Serve with custard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
