Berry Delight: Just 4 ingredients. My aunt swears by this wonderfully fluffy baked dessert for afternoon gatherings.

This slow cooker 4-ingredient strawberry sponge pudding is the kind of easy, comforting dessert my aunt always brought to Sunday afternoon gatherings on the farm. She called it her “berry delight” because it bakes up into a fluffy golden sponge with a bright red, sticky strawberry sauce bubbling up around the edges. It’s a simple pantry-style pudding that feels old-fashioned in the best way—no fancy tricks, just a cozy baked dessert that quietly does its job and makes everyone at the table happy.

Serve this warm right out of the slow cooker, spooned into bowls so you catch plenty of that strawberry sauce from the bottom. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot sponge and sauce, making it extra special. It’s lovely with a cup of coffee or hot tea for an afternoon treat, or you can dress it up with a few fresh berries on top if you have them on hand.

Servings: 6

2 cups sliced strawberries, fresh or frozen (about 10 oz / 280 g)

Lightly grease the inside of a medium slow cooker (about 4-quart capacity) with butter or cooking spray to help prevent sticking.

Place the sliced strawberries in a bowl. Add 1/4 cup of the granulated sugar and stir to coat the berries well. Let them sit for 5–10 minutes while you prepare the batter; they will start to release some juices.

Pour the sugared strawberries and any juices into the bottom of the greased slow cooker, spreading them into an even layer so the fruit covers the base.

In a separate mixing bowl, whisk together the remaining 1/2 cup granulated sugar and the self-rising flour until well combined and no sugar clumps remain.

Add the whole milk to the flour-sugar mixture and whisk just until a smooth, pourable batter forms. Do not overmix; stop as soon as the batter is mostly smooth.

Gently pour the batter over the strawberries in the slow cooker, trying not to disturb the fruit layer too much. The batter will be thin and will spread to cover the fruit.

Cover the slow cooker with its lid. Place a clean kitchen towel or a double layer of paper towels under the lid if you like, to catch excess condensation and help keep the sponge top fluffy.

Cook on HIGH for 2 to 2 1/2 hours, or until the top is puffed, golden brown, and the center of the sponge springs back lightly when touched. A toothpick inserted into the sponge (avoiding the fruit layer) should come out mostly clean.

Turn off the slow cooker and let the pudding sit, covered, for about 10 minutes. This resting time helps the sauce settle around the edges and the sponge firm up slightly while staying moist.

To serve, spoon down through the golden sponge to scoop up both cake and the vibrant red strawberry sauce from the bottom. Serve warm, with ice cream or whipped cream if desired.

If you don’t have self-rising flour, you can make your own by whisking together 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt, then use it in place of the self-rising flour. For a stronger berry flavor, you can replace up to half of the strawberries with raspberries or mixed berries, keeping the total fruit amount the same so the pudding still bakes properly. If your berries are very tart, taste them after adding the sugar and add another tablespoon of sugar if needed. Whole milk gives the fluffiest texture, but 2% milk will also work; avoid using cream, which can make the sponge heavy. To keep the top nicely browned, resist lifting the lid during cooking until you’re close to the minimum time, as heat loss can cause the sponge to fall. Always make sure the pudding is cooked through and piping hot in the center before serving, especially if using frozen strawberries; this ensures the dessert reaches a safe temperature throughout. Cool any leftovers promptly, transfer to a covered container, and refrigerate; reheat individual portions gently in the microwave until steaming hot before eating, and enjoy within 2 days for best quality.