About this recipe:The slow cooker works great as a water bath and these slow cooker treacle sponge puddings are a hit in our household. I usually do 6 individual puddings in ramekins, but you could do a 1 litre single pudding and increase the time in the cooker. Serve warm with some clotted cream.
175g golden caster sugar
175g butter, softened
3 eggs, beaten
2 tablespoons milk
2 tablespoons brandy
4 tablespoons golden syrup, more for drizzling
175g self raising flour
1 teaspoon baking powder
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Preheat the slow cooker to high. Grease six 150ml ramekin dishes. In a mixing bowl beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time until the mixture is pale and creamy. Add the milk, brandy and golden syrup. Fold in the flour and baking powder and mix until well blended.
Divide the mixture between the ramekins. Cover each one with a piece of pleated greaseproof paper and secure with tin foil and kitchen string.
Place the puddings in the preheated slow cooker over four stacked layers of greaseproof paper and pour in enough boiling water in to come half way up the ramekins. Cover and cook for 90 minutes.
Take the moulds out of the water bath and remove the paper and foil. Invert over a serving plate and gently tap out. Drizzle with golden syrup and serve warm.