This slow cooker steamed gooseberry pudding pairs sharp, tangy fruit with a light vanilla sponge. No gooseberries? Substitute any summer fruit you like.
I made this recipe to avoid heating the kitchen with an oven, and it’s perfect for warm weather. Instead of reaching for straight-up ice cream, I wanted a comforting warm pudding that still feels summery. This steamed gooseberry pudding cooks entirely in the slow cooker, so you get the smell and taste of a freshly baked pudding without turning on the oven.
The slow cooker acts like a closed steamer: place the pudding basin inside, surround it with hot water and cook on high for a couple of hours. Because the steam remains trapped, your kitchen stays cool and the pudding cooks gently and evenly. It’s energy efficient and ideal for summer, but the main reason to make it is that it tastes delicious—my kids loved it, and leftovers reheat well in the microwave.
It’s easy to bake in the slow cooker
If you haven’t tried baking in a slow cooker, it’s a simple trick that gives reliably moist steamed puddings. Cover the pudding basin with cling film, set it in the slow cooker, pour in hot water to come halfway up the side of the basin and cook on high. The result is a tender sponge topping soft, fruity filling while keeping the kitchen cool.
The technique works with many fruit flavours, and it’s especially handy when you want a warm dessert but not the extra heat of an oven. Serve with cream or ice cream for a classic finish.
Substitutions for gooseberries
Gooseberries bring a bright tartness that pairs beautifully with vanilla sponge, but you can use many other fruits. Apples and blackberries work well, as do cherries, rhubarb or plums. Choose fruits that are in season where you are; this will give the best flavour and sweetness. If you swap out gooseberries for sweeter fruit, reduce the sugar slightly to keep the balance right.
The inspiration for this steamed gooseberry pudding
This recipe was created for a challenge to make hot dishes without heating the house—hence the slow cooker method. It’s an easy way to use your slow cooker for sweet baking as well as savoury dishes. Try stepping out of your usual routine and bake a steamed pudding next time you want a cozy dessert with minimal fuss.
Recipe
Slow Cooker Steamed Gooseberry Pudding
Corina Blum
Pin Recipe
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
Instructions
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Put the gooseberries, sugar and 2 tablespoons water in a saucepan and heat gently until the gooseberries are soft and beginning to break up.
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In a mixing bowl, cream together the butter and sugar until light and fluffy.
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Add one egg and a third of the flour, beat in. Add the next egg and half the remaining flour, then the final egg with the rest of the flour. Stir in the vanilla.
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Grease a pudding basin with a little butter.
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Put the cooked gooseberries in the bottom of the basin and spoon the sponge mixture over them. Cover the basin with cling film.
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Place the pudding basin in the slow cooker and pour hot water from the kettle around it until it comes halfway up the sides of the basin.
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Cook on high for 2–2½ hours until the sponge has risen and looks set in the middle. Allow to cool slightly in the slow cooker, then turn out onto a plate to serve.
Notes
Nutritional information is approximate and for guidance only.
Nutrition
Carbohydrates: 55g
Protein: 6g
Fat: 26g
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More pudding recipes
If you’d like more warm pudding ideas, try one of these variations for a quick, cosy dessert.
Places I’m sharing this steamed gooseberry pudding
Cook Once Eat Twice hosted by Corina