A slow cooker isn’t just for savoury food – you can use it for dessert too! This slow cooker jam sponge is a lovely dense buttery sponge topped with plenty of warm, oozy fruity raspberry jam.
Finished off with a good drizzle of cream or custard and you’ve got a pud that’ll take you right back to your childhood!

Picture of a steamed jam sponge on a grey plate thats sat on a wooden board.
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This is a simple recipe where we let the slow cooker do most of the work – to give you a comforting buttery sponge cake, with a hint of vanilla, topped with loads of jammy goodness.

When the Autumn months start rolling in and the temperatures are dropping that’s when I get my slow cooker out to cook up some of my favourite slow cooker recipes.

But the slow cooker isn’t just for dinners! This steamed jam sponge is proof of that!

📋 Ingredients?

Overhead view of individually labeled ingredients for a steamed jam sponge pudding on a wooden board.

You can swap the jam out for your favourite flavour jam. I do recommend a jam over jelly.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. First of all, you want to preheat your slow cooker to high then grease a pudding basin.
  2. Beat the butter and sugar together then add in the eggs, milk and vanilla extract.
  3. You want to gently fold the dry ingredients into the wet ingredients so you don’t lose any of the air in the cake.
  4. Add your favourite jam to the greased pudding basin and top with cake batter.
  5. Secure some baking parchment to the top of the basin.
  6. Add it to the slow cooker along with some boiling water from the kettle and let the slow cooker do its work for two and a half hours on high.

👩‍🍳PRO TIP You want to add a fold to the parchment paper so that it has room to expand during cooking, If you don’t do this you could stop the steamed pudding from rising.

Steamed Jam Sponge Pudding is a classic British recipe that’s both nostalgic and comforting, with the richness of the butter and the fruity sweetness of the jam.

Picture of a steamed jam sponge on a grey plate thats sat on a wooden board with a jug of custard in the background.

🍽️ What to serve it with

I love to serve up my jam sponge with lashings of Homemade Custard.

A wide image of a jug of custard on a blue plate with a spoon next to it, placed on a brown table with a white tea towel in the background

You could swap out the custard for thick double cream, or ice cream, or, if you want to go full retro style then you could use carnation (condensed milk).

Perfect for those cold Autumn and Winter evenings.

A sliced open steamed jam sponge cake on a grey plate with the jam dripping down the side.

🤔 FAQ’s

How do you know when a steamed sponge is done?

I use the skewer test, Insert a clean skewer into the center of the steamed sponge. When you pull it out, it should come out clean. If it comes out with wet batter clinging to it, then it needs more cooking time.

Can I use a different flavour jam?

Yes, you can swap out the raspberry jam for different flavours – strawberry jam or even marmalade works great!

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5 from 3 votes

📝 Slow Cooker Jam Sponge Recipe

This slow cooker jam sponge is a lovely dense buttery sponge topped with plenty of warm, oozy fruity raspberry jam.
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 8 -10 Servings
Course: Dessert
Cuisine: British


  • ½ tsp soft unsalted butter for greasing the pudding basin
  • 180 g (6.3 oz) unsalted butter softened
  • 180 g (1 cup minus 1 tbsp) caster sugar
  • 3 medium eggs
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 180 g (1 ½ cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • 7 tbsp raspberry jam
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  • Preheat the slow cooker, on the high setting.
  • Grease the inside of a 2-pint (1.2 litres) pudding basin with butter and put to one side.
    ½ tsp soft unsalted butter
  • Cream together the butter and sugar in a large bowl until light and creamy (or you can use a stand mixer with a paddle).
    180 g (6.3 oz) unsalted butter, 180 g (1 cup minus 1 tbsp) caster sugar
  • Add the eggs, one-at-a-time, whilst stirring (don’t worry if it looks like it’s split – it will come back together).
    3 medium eggs
  • Stir in the milk and vanilla extract, then fold in the flour and baking powder.
    1 tbsp milk, 1 tsp vanilla extract, 180 g (1 ½ cups) plain (all-purpose) flour, 2 tsp baking powder
  • Spoon the jam into the bottom of your greased pudding basin, then carefully spoon the cake mixture on top.
    7 tbsp raspberry jam
  • Cover the top of the pudding basin with a layer of baking parchment. Fold a pleat across the centre, so there’s a little room for the pudding to expand. Secure the pleated parchment with a piece of string tied tightly under the rim of the pudding basin, and cut off any excess parchment paper.
  • Place the basin, parchment-side-up into the slow cooker and add boiling water, from the kettle, into the slow cooker bowl, around the sides of the basin, so it comes about three-quarters of the way up the pudding basin.
  • Place the lid on the slow cooker and cook on high for 2 ½ hours.
  • Once cooked, carefully remove from the slow cooker and remove the string and parchment (be careful, as steam will escape as the paper is removed).
  • Place an upside-down plate on top of the pudding basin and carefully invert, turning the jam sponge out onto the plate.
  • Serve topped with cream, custard, or ice cream.



Nutritional information is approximate per serving.


Calories: 407kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 34mg | Potassium: 169mg | Fiber: 1g | Sugar: 31g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Pam says:

    5 stars
    I made this last night and it was FABULOUS! Only change was I added a little orange zest to the batter. I used homemade berry jam and my husband thought it was the best steamed pudding he has ever eaten. So simple when the crock pot does the work and I don’t have to worry about it or check on it. Going to make it again for Sunday dinner. This recipe is a keeper, for sure!

  2. Patricia says:

    5 stars
    Sticky Toffee Pudding is amazing. So light, so moreish. Best recipe I’ve made.

  3. Christine says:

    5 stars
    We do love a sponge pudding for a Sunday dessert and this one was perfect for a recent family gathering. The fact that it was cooked it the slow cooker was so helpful, as it freed up space on the hob.

  4. Maria says:

    Hi Nicky – I have tried many of your slow cooker recipes (mainly the curries) and they have all been delicious! Am looking forward to trying this pudding. It looks soft and moist and seems fairly easy to make. The hardest part will be waiting for 2.5 hours for it to cook!