This slow cooker 5-ingredient butterscotch sponge pudding is the kind of dessert that makes a house feel like home. It’s the sort of simple, warm, gooey pudding my mother would have set on the back of the stove after Sunday supper, only now the slow cooker does the watching for us. A soft golden cake bakes right on top while a deep amber butterscotch sauce bubbles underneath, ready to spoon up hot and steamy. With just five pantry ingredients and almost no effort, it’s the kind of sweet comfort that has my husband asking for it nearly every single night.
Serve this pudding straight from the slow cooker while it’s still warm and steamy. Spoon a big scoop of the fluffy cake along with plenty of that butterscotch sauce into shallow bowls. It’s wonderful on its own, but a small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream melts into the sauce and makes it extra special. A cup of coffee or hot tea alongside balances the sweetness, and if you’re serving a big family meal, this is especially nice after something simple and hearty like pot roast or baked chicken.
Slow Cooker 5-Ingredient Butterscotch Sponge PuddingServings: 6
Ingredients
1 cup self-rising flour
3/4 cup packed light brown sugar, divided
3/4 cup whole milk
4 tablespoons unsalted butter, melted and divided
1 3/4 cups very hot water
Directions
Lightly grease the inside of a medium slow cooker (about 4 to 5 quarts) with a little butter or nonstick spray so the pudding doesn’t stick.
In a mixing bowl, stir together the self-rising flour and 1/2 cup of the packed light brown sugar, breaking up any sugar lumps with your fingers or a fork.
Add 1/2 cup of the whole milk and 2 tablespoons of the melted butter to the dry mixture. Stir just until a thick, smooth batter forms, similar to a muffin batter. If it seems too stiff, stir in a splash more milk from the remaining 1/4 cup until it loosens slightly.
Scrape the batter into the prepared slow cooker and spread it into an even layer. It will be fairly thick and won’t reach very high up the sides.
In a separate bowl or large measuring cup, whisk together the remaining 1/4 cup packed light brown sugar and the remaining 1/4 cup whole milk until mostly dissolved, then whisk in the remaining 2 tablespoons melted butter and finally the very hot water. The mixture will look thin—that’s what will turn into the butterscotch sauce.
Gently pour this hot liquid mixture over the batter in the slow cooker. Do not stir. The liquid will look like it’s drowning the batter, but as it cooks the cake will rise to the top and a rich butterscotch sauce will form underneath.
Cover the slow cooker with its lid. Cook on HIGH for 1 1/2 to 2 hours, or until the top is puffed, golden, and set in the center. The edges will pull slightly away from the sides, and you’ll see thick, bubbling butterscotch sauce around the edges.
Turn off the slow cooker and let the pudding sit, covered, for about 5 to 10 minutes to settle and thicken slightly. The top should be a fluffy sponge while the bottom stays saucy.
To serve, use a large spoon to scoop down through the soft cake layer and lift up plenty of the warm butterscotch sauce from the bottom. Serve immediately while still hot and gooey.
Variations & Tips
If you don’t keep self-rising flour on hand, you can make your own by using 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt in place of the self-rising flour. For a deeper, almost toffee-like flavor, use dark brown sugar instead of light, or use half of each. If you prefer a touch of salt to balance the sweetness, sprinkle a small pinch of kosher salt over the batter before pouring on the hot liquid, or stir a pinch into the brown sugar mixture. A teaspoon of vanilla extract or a small pinch of cinnamon stirred into the batter adds a cozy bakery note without changing the simple, 5-ingredient spirit too much if you don’t mind stretching the rules. You can also adjust the cooking time slightly depending on your slow cooker—older models may take closer to 2 1/4 hours, while hotter, newer ones might be done in about 1 1/2 hours, so start checking early. Leftovers reheat well in the microwave in short bursts, and if the sauce seems too thick the next day, just drizzle in a spoonful of milk before warming.
