This 4-ingredient slow cooker vintage guava sponge pudding is the kind of little kitchen trick my mother would have loved for Mother’s Day. It tastes like something that baked low and slow in a warm farmhouse oven all afternoon, but the slow cooker quietly does the work while you go about your day. Guava paste gives it that old-fashioned, almost jelly-roll flavor that reminds me of the church potlucks where someone always brought a mysterious pink pudding from an old community cookbook. The batter separates as it cooks into a soft, pink-tinged sponge on top with a glossy guava sauce underneath, so when you spoon it out, it looks and tastes like you fussed for hours—only you and I will know how simple it really was.
Serve this warm right out of the slow cooker, spooned into small dessert bowls so everyone gets both the soft sponge and some of that glossy guava sauce from the bottom. A little pour of cold cream or a spoonful of vanilla ice cream alongside makes it feel extra special for Mother’s Day. It also pairs nicely with a cup of hot coffee or black tea, the way we’d finish Sunday dinners on the farm. If you like a bit of contrast, set out some fresh berries on the table so folks can add a few on top for color and a touch of tartness.
4-Ingredient Slow Cooker Guava Sponge PuddingServings: 6
Ingredients
8 ounces guava paste, cut into small cubes
1 cup whole milk
3 large eggs
3/4 cup self-rising flour
Directions
Lightly butter the inside of a 4- to 6-quart slow cooker crock so the pudding will release easily and the edges brown gently.
Cut the guava paste into small cubes, about the size of a pea or a little larger. Scatter the cubes evenly over the bottom of the buttered slow cooker. These will melt into a glossy sauce and soft bits of fruit under the sponge.
In a medium bowl, whisk the eggs until they are well blended and slightly frothy. Add the milk and whisk again until smooth.
Sprinkle the self-rising flour over the egg and milk mixture. Whisk gently just until you have a smooth batter with no visible lumps of flour. Do not overmix; a few tiny bubbles are fine.
Pour the batter slowly and evenly over the guava paste cubes in the slow cooker, trying not to disturb the layer of fruit too much. The guava will mostly stay on the bottom as it cooks.
Cover the slow cooker with its lid. Place a clean kitchen towel under the lid if you like, to catch extra moisture so it doesn’t drip back onto the pudding. Make sure the towel edges are not touching the heating element.
Cook on LOW for 2 1/2 to 3 hours, or until the top is set, lightly puffed, and springy to the touch in the center. A thin knife inserted into the sponge portion should come out clean, though it may pick up some of the soft guava sauce from below.
Once cooked, turn off the slow cooker and let the pudding rest, covered, for about 10 to 15 minutes. This helps the sponge settle and the sauce thicken slightly around the edges.
To serve, spoon down through the pink-tinged sponge to the bottom, lifting up some of the glossy guava sauce with each portion. Serve warm, straight from the slow cooker, with cream or ice cream if you like.
Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 3/4 cup all-purpose flour with 1 1/8 teaspoons baking powder and 1/8 teaspoon fine salt before adding it to the eggs and milk. For a richer, more custard-like pudding, replace 1/4 cup of the milk with heavy cream. If you prefer a stronger guava flavor and more visible fruit pieces, increase the guava paste to 10 or 12 ounces and leave some cubes a bit larger so they hold their shape under the sponge. You can also gently swirl the batter with a butter knife after pouring it over the guava for a marbled look, though the layers will separate on their own as it cooks. For a slightly tangier, old-fashioned flavor, stir 1 to 2 tablespoons of lemon juice into the milk before adding the flour; this will give the pudding a gentle lift and balance the sweetness of the guava. If serving to children or anyone sensitive to very sweet desserts, you can serve smaller portions with plain yogurt or unsweetened whipped cream to soften the sweetness. Food safety tips: Use fresh, refrigerated eggs and keep them cold until you’re ready to mix the batter. Make sure the slow cooker is set firmly on LOW and that the lid stays on during cooking so the pudding reaches a safe temperature in the center. If your slow cooker tends to run hot, begin checking for doneness at about 2 hours to avoid overcooking and drying the sponge. Refrigerate leftovers within 2 hours of serving, covered, and reheat gently in the microwave or in a low oven until just warm through.
