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!
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!
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.
- First of all, you want to preheat your slow cooker to high then grease a pudding basin.
- Beat the butter and sugar together then add in the eggs, milk and vanilla extract.
- You want to gently fold the dry ingredients into the wet ingredients so you don't lose any of the air in the cake.
- Add your favourite jam to the greased pudding basin and top with cake batter.
- Secure some baking parchment to the top of the basin.
- 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.
🍽️ What to serve it with
I love to serve up my jam sponge with lashings of Homemade Custard.
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.
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.
Yes, you can swap out the raspberry jam for different flavours – strawberry jam or even marmalade works great!
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📝 Slow Cooker Jam Sponge Recipe
- 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
- 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.
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