150 g (5 oz) self-raising flour
50 g (2 oz) butter, diced, plus extra for greasing
100 g (3½ oz) dark muscovado sugar
2 eggs
2 tablespoons milk
1 dessert apple, cored and finely chopped crème fraîche, vanilla ice cream or pouring cream, to serve
125 g (4 oz) dark muscovado sugar
25 g (1 oz) butter, diced
300 ml (1/2 pint) boiling water


1.Preheat the slow cooker if necessary. Butter the inside of a soufflé dish 14 cm (52 inches) in diameter and 9 cm (32 inches) deep, checking first that it will fit into the slow cooker pot.
2.Put the flour in a bowl, add the measured butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
3.Stir in the sugar, then mix in the eggs and milk until smooth. Stir in the apple. Spoon the mixture into the soufflé dish and spread it level.
4.Sprinkle the sugar for the sauce over the top and dot with the butter. Pour the measurement boiling water over the top, then cover loosely with foil.
5.Lower the dish carefully into the slow cooker pot. Pour boiling water into the pot so that it comes halfway up the sides of the soufflé dish.
6.Cover with the lid and cook on high for 3-32 hours or until the sponge is well risen and the sauce is bubbling around the edges. Lift the dish out of the slow cooker using a tea towel.
7.Remove the foil and loosen the sides of the sponge. Cover with a dish that is large enough to catch the sauce, then invert and remove the soufflé dish.
8.Serve with spoonfuls of vanilla ice cream, crème fraiche or pouring cream.
9.FOR STICKY BANANA PUDDING, prepare the pudding as above, but replace the chopped apple with 1 small ripe and roughly mashed banana and 2 teaspoon ground cinnamon.
10.Make up the sauce and cook as above.

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