Slow Cooker Apple Sponge Pudding

This Slow Cooker Apple Sponge Pudding is warm, comforting and one of my favourite things to make in the slow cooker. Soft, cinnamon-spiced apples sitting under a light sponge, served warm with whatever you love most alongside it.

I have been eating the oven version of this recipe since I was a little girl. My dad always had his with cream straight from the bottle, my son is firmly in the custard camp, and for me it has always been vanilla ice cream.

This is my slow cooker version of this recipe, adapted specifically to work in the slow cooker rather than the oven. The two are not interchangeable and it took a couple of rounds of testing to get it right.

What I Learned Adapting This for the Slow Cooker

You cannot simply take an oven pudding recipe and cook it in a slow cooker. The environment is completely different and the results will show it. Here is what needed to change and why.

More apple than you think. In the oven, the apple layer sits separately beneath the sponge and holds its own. In the slow cooker the longer, steamier cook means the apple softens more and can partially absorb into the sponge batter if there is not enough of it. I increased the apple quantity significantly so it stays as a proper layer with texture.

A lighter sponge batter. My first attempt used the same sponge ratios as the oven version and the result was too dense. A slow cooker steams rather than bakes, which means a heavier batter rather than lifting the way it would in dry oven heat.

The tea towel under the lid. This is one of the most useful techniques for slow cooker baking and worth understanding properly. As the slow cooker heats up it creates steam, and without a barrier that condensation drips back down directly onto the soft sponge topping. A clean tea towel or folded paper towel placed under the lid absorbs that moisture before it can fall.

Always make sure the tea towel sits outside the slow cooker bowl entirely, and fold any excess back over the top of the lid so it is well away from the heating element. This is easier in a traditional slow cooker than in an Instant Pot style lid where the lid locks and turns to close.

Do not lift the lid too early. Resist opening the lid for the first 75 minutes. The sponge needs consistent heat to set and every time the lid comes off the temperature drops and the cook time extends.

What You Need to Make This Recipe

Here is what goes into this pudding and a few notes worth knowing:

Apples Use whatever apple you enjoy or have on hand. Granny Smith is often recommended for baking because it holds its shape, but for a pudding like this where the apple softens anyway, any variety works. Some will be softer than others once cooked but that is not a problem here. Use what you like.

Golden syrup Used in both the apple layer and the sponge batter. It adds a gentle caramel warmth that works beautifully with the cinnamon and apple. Easy to find in NZ and Australian supermarkets. In the US look for it in the international foods aisle or substitute with light corn syrup or maple syrup.

Self-raising flour If you do not have self-raising flour, use plain flour and add one and a half teaspoons of baking powder per cup.

Butter at room temperature The sponge needs softened butter, not melted and not cold from the fridge. Room temperature butter creams properly with the sugar and gives the sponge its lift.

Eggs at room temperature Same principle. Cold eggs added to a creamed butter and sugar mixture can cause it to curdle slightly. Take them out of the fridge when you start prepping.

How to Make Slow Cooker Apple Sponge Pudding, Step by Step

Step 1 — Cook the Apple Layer

Melt the butter in a large frying pan over medium heat. Add the apples, brown sugar, cinnamon, nutmeg and salt and cook for 6 to 8 minutes, stirring occasionally, until the apples become glossy and begin to soften. Stir in the lemon juice, golden syrup and water and cook for another minute to create a light syrup. Transfer the apples and all the syrup to the slow cooker and spread evenly over the base.

Step 2 — Make the Sponge Batter

In a medium stand mixer bowl, beat the softened butter and caster sugar until pale and creamy. Beat in the golden syrup and vanilla. Add the eggs one at a time, beating well after each addition. Fold in the self-raising flour, then gently mix in the milk to form a soft batter.

Step 3 — Add the Batter and Cook

Drop small spoonfuls of the batter evenly over the apple layer. Do not spread it flat. Leave small gaps between the spoonfuls so steam can circulate and the sponge cooks evenly. Place a clean tea towel or folded paper towel under the slow cooker lid. Cook on HIGH for 1 hour 40 minutes to 2 hours without lifting the lid for the first 75 minutes.

Step 4 — Check and Serve

The pudding is ready when the sponge springs back gently when touched in the centre. If you are not sure, insert a thin knife or skewer into the middle of the sponge. It should come out clean with no wet batter. If it needs more time, replace the lid and continue cooking, checking every 15 minutes. Depending on your slow cooker it may take up to 2½ hours.

Leave the pudding to stand for 10 minutes before serving. You may notice the edges have caramelised slightly against the side of the slow cooker. This is not burning, it is the sugar in the apple layer catching on the warm edges and it is actually lovely.

Dust lightly with icing sugar and serve warm.

How to Serve Apple Sponge Pudding

This is one of those puddings where everyone has their own way. Vanilla ice cream is my favourite, melting into the warm sponge as you eat. My son would always choose custard. My dad had his with cream straight from the bottle, which I think is the most nostalgic way of all.

Serve it warm for the best result. It can be eaten cold and leftovers the next day are genuinely good, but warm with something cold and creamy is the best way.

Apple Sponge Pudding, Common Questions

My sponge is still wet in the middle. What do I do?
Replace the lid and cook for another 15 minutes, then check again. Slow cookers vary quite a bit in heat and some will take the full 2½ hours. Make sure you have not lifted the lid too early as this significantly extends the cook time.

Can I use other fruits? Yes. Pears work beautifully and follow the same method as the apples. Stone fruits like peaches or nectarines are lovely too, though they are softer and will break down more during cooking which gives a jammier base rather than distinct pieces.

Can I use canned fruit? Yes. If using canned fruit, drain it well and add it straight to the slow cooker uncooked as it is already soft and does not need the pan step. Reduce or leave out the added sugar in the apple layer since canned fruit is usually already sweetened.

What apples should I use?
Whatever you enjoy or have on hand. Granny Smith holds its shape a little better but any eating or cooking apple works here. Some will soften more than others but for a pudding that is not a problem.

Why do I need a tea towel under the lid?
The slow cooker creates steam as it heats and without a barrier that condensation drips back down onto the sponge. A tea towel or folded paper towel absorbs it before it can fall. Always keep it outside the bowl and fold any excess back over the top of the lid away from the heating element.

The edges look dark. Is that burnt?
The sugar in the apple layer caramelises against the warm sides of the slow cooker and goes darker than the centre. It tastes good. If you are genuinely concerned, taste a small piece from the edge before worrying.

Can I use a smaller slow cooker?
This recipe has been tested in a 5 to 7 litre slow cooker. In a smaller pot the batter will be deeper and may need additional time to cook through. I would not go below a 5 litre for this one.

Can I freeze this?
Yes. Cool completely then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or in a low oven covered with foil until warmed through.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the dish with foil and warm in a low oven. It reheats well and is just as good the next day.

More Slow Cooker Desserts

• Slow Cooker Chocolate Self Saucing Pudding
• Slow Cooker Silky Chocolate Pots
• Slow Cooker Butterscotch Self Saucing Pudding
• Slow Cooker Dulce de Leche
• Slow Cooker Lemon Self Saucing Pudding

Slow Cooker Apple Sponge Pudding Recipe

I hope this one brings as much comfort to your table as it has to ours over the years. Let me know in the comments when you make it and what you served alongside it.

Anna xox