Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
Sponge
- 50grams butter, at room temperature
- 50grams caster sugar
- 50grams self-raising flour
- 25grams desiccated coconut
- 1 egg
- 1tablespoons milk
- 1teaspoons butter (for greasing)
- 4tablespoons golden syrup
- 2tablespoons light muscovado sugar
- 220grams can pineapple rings, drained, chopped
- 40grams glacé cherries, roughly chopped
Nutrition per serving
1450kJ / 345Cal
1450 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
4.0grams
Fat
7.2grams
Carbs
67.0grams
Sugars
54.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the slow cooker if necessary. Lightly butter 4 metal individual pudding moulds, each 250 ml, and base-line with a circle of nonstick baking paper. Add 1 tablespoon of golden syrup and ½ tablespoon sugar to the base of each, then add three-quarters of the pineapple and the cherries.
Step 2 of 4
Make the sponge. Put all the ingredients plus the remaining pineapple into a bowl and beat together until smooth.
Step 3 of 4
Spoon the mixture into the pudding moulds. Level the surface with the back of a small spoon, then cover the top of each mould loosely with buttered foil. Stand the moulds in the slow cooker pot, then pour boiling water into the pot to come halfway up the sides of the moulds. Cover with the lid and cook on high for 2-2½ hours or until the sponge is well risen and springs back when pressed with a fingertip.
Step 4 of 4
Remove the foil, loosen the edges of the puddings with a round-bladed knife and turn out into shallow bowls. Peel away the lining paper and serve with hot custard, if liked.
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