Did I mention how much I hate winter? Well, I do and it's not even technically cold here in Queensland, the Sunshine State. It might get down to as low as 8 deg C (46 deg F) overnight (sometimes cooler) and the average temperature during the day is around 20 deg C (68 deg F). I don't handle the cold too well. The only thing I like about winter is the food. Being a warm climate for about 9 months of the year, we don't really 'do' soups, stews and puddings so for these couple of cold months I like to make the most of the more hearty recipes. Any kind of self saucing pudding is great and I had a fresh pineapple so Pineapple & Coconut Self Saucing Pudding it was.
This recipe is a good one to use as a standard for any flavour. Use whatever seasonal produce you have or add cocoa for a chocolate version. It produces a light spongy pudding.
The pineapples are full of juice and extra sweet at the moment. I have to stop myself from eating too much otherwise I suffer from 'furry tongue'.
Damien's mother gave me all of her appliances once she moved into the nursing home and other kitchen things and even though I do have a slow cooker, I love the size of this little one. It was just perfect for a self saucing pudding. You need to give it a light spray with oil to avoid sticking.
The method is pretty much the same as you would make for an oven or microwaved self saucing pudding.
You put the pudding mixture in the dish and carefully pour over the liquid.
I cooked this one on low for approximately 2 hours. It's just a matter of inserting a skewer and checking that the top half of the pudding has set. You can see in the photo above all the bubbly sauce oozing up the sides of the dish.
Served with ice cream, this was really good. I'm going to remember doing them in the slow cooker from now on as I can just mix it, set it and leave it until dinner time and it keeps warm in the slow cooker. Hope you give this one a try.
Slow Cooker Pineapple & Coconut Self Saucing Pudding
- 1 cup self raising flour
- 1/2 cup sugar
- 60 grams butter, melted
- 1/2 cup milk
- 1 cup fresh or canned pineapple, chopped
- 1/2 cup coconut
- 3 tablespoons golden syrup
- 1 1/2 cups hot water
- 25 grams butter, melted
- Combine flour, sugar, coconut.
- Add melted butter and milk and gently fold through flour.
- Add pineapple.
- Place in a greased slow cooker (or dish for baking in the oven or microwave).
- Combine syrup, hot water and extra 25 grams melted butter.
- Gently pour liquid over pudding batter.
- Cook in slow cooker on slow for approximately 2 hours.