The range of slow cooker desserts is limited, there’s no doubt about it. The slow cooker cannot produce what pastry chefs define as an authentic cake. Cakes need the dry heat of an oven, and they need a higher temperature than that generated by a slow cooker, even one set on High. But what can be created are delicious dishes that are technically baked puddings but have the dry texture of a cake.

That’s why the batters for the cake recipes in this chapter are much thicker than those for conventional cakes, because batters baking in a hot oven release moisture into the oven as they bake; they need to “dry out.” The reverse is true for slow-cooker cakes. The steam generated by the cooking process becomes part of the cake and moistens it as it cooks.

Puddings of all types, not just ones masquerading as cakes, are perfect slow-cooker options because they need low heat. So you’ll have bread puddings that are tender because the eggs can set and cook without becoming tough and rice puddings that are meltingly creamy because there’s no fear that the rice will scorch.

The slow cooker is also a great appliance for poached and stewed fruits, which are very typical Italian desserts. Those recipes are at the end of the chapter, and all of these dishes are a great excuse to bring out a bottle of well-chilled vin santo.