100 g (3½ oz) blackberries, thawed if frozen
200 g (7 oz) ripe red plums. halved. stoned and sliced
2 tablespoons red berry jarn
100 g (3½ oz) butter, at room temperature, plus extra for greasing
100 g (3½ oz) caster sugar
100 g (3½ oz) self-raising flour
2 eggs, beaten
50 g (2 oz) ground almonds
few drops of almond extract toasted flaked almonds, to decorate


1.Preheat the slow cooker if necessary. Lightly butter a 1.2 litre (2 pint) soufflé dish and base-line with a circle of nonstick baking paper, checking first that the dish will fit in the slow cooker pot.
2.Arrange the blackberries and plums in the base, then dot with the jam.
3.Cream together the butter and sugar in a mixing bowl with a wooden spoon or hand-held electric whisk until soft and creamy.
4.Gradually mix in alternate spoonfuls of the flour and beaten egg, and continue adding and beating until the mixture is smooth.
5. Stir in the almonds and almond extract. Spoon the mixture over the fruit, spread it level and cover the top with foil.
6.Lower the dish into the slow cooker pot and pour boiling water into the pot to come halfway up the sides of the dish.
7. Cover with the lid and cook on high for 4-5 hours or until the sponge is well risen and springs back when pressed with a fingertip.
8.Lift the dish out of the slow cooker pot using a tea towel and remove the foil. Loosen the edges of the pudding with a knife, turn out on to a plate with a rim and remove the lining paper.
9.Decorate with toasted flaked almonds and serve hot with custard, if liked.
10.FOR PEACH & CHOCOLATE PUDDING, arrange 2 (or 1 if very large) halved, stoned and sliced ripe peaches in the base of the dish and dot with 2 tablespoons apricot jam.
11. Make up the sponge mixture as above, adding 25 g (1 oz) cocoa powder and an extra 25 g (1 oz) self-raising flour instead of the ground almonds and almond extract.
12.Continue as above.

Leave a Reply

Your email address will not be published.