Desserts and Cakes

The slow cooker is surprisingly good at creating delicious desserts and cakes, so here are some mouth-watering recipes to get you interested. Because they cook more evenly in a cake tin inside the crock pot, you will need a larger slow cooker for many of these recipes.

Cream Cheese Frosting V

Spread this frosting on the cake and, if you like, decorate the top with walnut halves.

makes 300 g/11 oz

50 g/2 oz soft cheese, at room temperature

1 tbsp butter or margarine, at room temperature

½ tsp vanilla essence

250 g/9 oz icing sugar

milk

Beat the cheese, butter or margarine and vanilla essence in a medium bowl until smooth. Beat in the icing sugar and enough milk to make thick topping consistency.

Chocolate Frosting V

Ideal for filling and topping sponge cakes.

makes 150 g/5 oz

130 g/4½ oz icing sugar

2 tbsp cocoa powder

½ tsp vanilla essence

milk

Mix the icing sugar, cocoa, vanilla essence and enough milk to make a topping consistency.

Sweet Topping V

The butter or margarine needs to be cold, not at room temperature.

Makes enough to fill one cake

20 g/¾ oz cold butter or margarine

2 tbsp flour

2 tbsp sugar

Cut the butter or margarine into the combined flour and sugar until crumbly.

Lemony Carrot Cake with Cream Cheese Frosting V

A carrot cake with raisins and walnuts and the zing of lemon.

Serves 12

175 g/6 oz butter or margarine, at room temperature

175 g/6 oz light brown sugar

3 eggs

2 carrots, grated

50 g/2 oz raisins

40 g/1½ oz walnuts, coarsely chopped

grated zest of 1 lemon

175 g/6 oz self-raising flour, plus extra for dusting

1 tsp baking powder

¼ tsp salt

oil, for greasing

Cream Cheese Frosting (see above)

Beat the butter or margarine and sugar in a large bowl until fluffy. Beat in the eggs a little at a time, beating well. Mix in the carrots, raisins, walnuts and lemon zest. Fold in the combined flour, baking powder and salt. Pour into a greased and floured 18 cm/7 in springform cake tin. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, about 3½ hours. Cool in the tin on a wire rack for 10 minutes. Remove from the tin and allow to cool completely. Spread with Cream Cheese Frosting.

Pumpkin Ginger Cake Rounds with Warm Rum Sauce V

Large cans make handy cake tins for baking in the slow cooker. Serve these spiced cakes for dessert, sliced into rounds and accompanied with a warm rum sauce.

makes 2 Cakes, each serves 4–6

100 g/4 oz pumpkin, cooked and mashed

100 g/4 oz light brown sugar

50 g/2 oz butter or margarine, at room temperature

75 g/3 oz golden syrup

1 egg

175 g/6 oz plain flour, plus extra for dusting

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

oil, for greasing

Warm Rum Sauce (see below)

Combine the pumpkin, sugar, butter or margarine, syrup and egg in a large mixer bowl. Beat vigorously until well blended. Mix in the combined flour, baking powder, bicarbonate of soda, allspice, cloves and ginger, blending gently until moistened.

Pour the batter into a two greased and floured 450 g/1 lb tins. Stand the tins in the slow cooker. Cover and cook on High until a wooden skewer inserted into the cakes comes out clean, about 2½ hours. Stand the tins on a wire rack to cool for 10 minutes. Loosen the sides of the cakes by gently rolling the tins on the worktop, or remove the bottom ends of the tins and push the cakes through. Slice and serve with Warm Rum Sauce.

Warm Rum Sauce V

This goes well with any spicy or fruity cake.

Serves 8–12

50 g/2 oz caster sugar

1 tbsp cornflour

300 ml/½ pint semi-skimmed milk

2 tbsp rum or ½ tsp rum essence

25 g/1 oz butter or margarine

½ tsp vanilla essence

a pinch of freshly grated nutmeg

Mix the sugar and cornflour in a small pan. Whisk in the milk and rum or rum essence. Whisk over medium heat until the mixture boils and thickens, 1–2 minutes. Remove from the heat. Stir in the butter or margarine, vanilla essence and nutmeg. Serve warm.

Vanilla Frosting V

If you want to boost the vanilla flavour, add a teaspoonful of vanilla sugar.

makes 200 g/7 oz

175 g/6 oz icing sugar

1 tsp vanilla essence

6–8 tsp milk

Mix the icing sugar and vanilla essence, adding enough milk to make a thick topping consistency.

Buttercream Frosting V

A good topping and filling for sponge cakes.

makes 450 g/1 lb

425 g/15 oz icing sugar

1 tbsp butter or margarine, at room temperature

½ tsp vanilla essence

1–2 tbsp milk

Mix the icing sugar, butter or margarine, vanilla essence and enough milk to make a spreading consistency.

Apple Cake with Vanilla Frosting V

Porridge oats add to the homely goodness of this dessert. Serve warm with ice-cream or frozen yoghurt.

Serves 12

100 g/4 oz butter or margarine, at room temperature

175 g/6 oz light brown sugar

1 egg

175 ml/6 fl oz ready-made apple sauce

1 tsp vanilla essence

100 g/4 oz plain flour, plus extra for dusting

50 g/2 oz wholemeal flour

50 g/2 oz porridge oats

2 tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp bicarbonate of soda

¼ tsp ground cloves

oil, for greasing

Vanilla Frosting (see above)

Beat the butter or margarine and sugar in a large bowl until blended. Beat in the egg, apple sauce and vanilla essence. Mix in the combined remaining ingredients, except the Vanilla Frosting, stirring until well blended.

Pour the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 2½–3 hours. Cool in the tin on a wire rack for 10 minutes. Invert on to the rack and allow to cool completely. Spread with Vanilla Frosting.

Red Velvet Cake

Also known as Waldorf Astoria Cake, this colourful red dessert is reputed to trace its origins to the famed New York hotel. Bizarre though it seems, it really does contain a whole bottle of food colouring.

Serves 8

175 g/6 oz caster sugar

3 tbsp white vegetable fat

1 egg

1 tsp vanilla essence

25 g/1 oz red food colouring

100 g/4 oz cocoa powder

130 g/4½ oz plain flour, plus extra for dusting

1 tsp bicarbonate of soda

½ tsp salt

120 ml/4 fl oz buttermilk

1½ tsp white distilled vinegar

oil, for greasing

Buttercream Frosting

Beat the sugar and fat in a large bowl until well blended. Add the egg and vanilla essence, blending well. Beat in the food colouring and cocoa until well blended. Mix in the combined flour, bicarbonate of soda and salt alternately with the combined buttermilk and vinegar, beginning and ending with the dry ingredients.

Pour the batter into a greased and floured 1 litre/1¾ pint soufflé dish. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 2–2¾ hours. Remove to a wire rack and cool in the tin for 10 minutes. Invert on to the rack and allow to cool completely. Spread with Buttercream Frosting.

Chocolate Chip Peanut Butter Cake V

Chocolate and peanut butter – a comfort food combination that can’t be beaten. Serve as a dessert with chocolate sauce, if you like.

Serves 8

65 g/2½ oz butter or margarine, at room temperature

65 g/2½ oz caster sugar

65 g/2½ oz light brown sugar

2 eggs

100 g/4 oz crunchy peanut butter

120 ml/4 fl oz soured cream

190 g/6½ oz self-raising flour, plus extra for dusting

¼ tsp salt

50 g/2 oz plain chocolate chips

oil, for greasing

chocolate sauce (optional)

Beat the butter or margarine and sugars in a bowl until fluffy. Beat in the eggs, blending well. Mix in the peanut butter and soured cream. Mix in the flour, salt and chocolate chips.

Pour the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 2–2½ hours. Cool in the tin on a wire rack for 10 minutes. Invert on to the rack and allow to cool completely. Serve with chocolate sauce.

Chocolate Sauerkraut Cake V

Vegetables are often added to cakes to make them beautifully moist. In this cake there are two unusual ingredients for a delicious cake: sauerkraut and beer.

Serves 8

175 g/6 oz caster sugar

50 g/2 oz white vegetable fat

1 egg

1 tsp vanilla essence

25 g/1 oz cocoa powder

130 g/4½ oz plain flour, plus extra for dusting

½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

120 ml/4 fl oz beer

40 g/1½ oz sauerkraut, rinsed, well-drained and finely chopped

oil, for greasing

Chocolate Frosting

Beat the sugar and fat in a large bowl until blended. Beat in the egg, vanilla essence and cocoa. Mix in the combined flour, baking powder, bicarbonate of soda and salt alternately with the beer, beginning and ending with the dry ingredients. Mix in the sauerkraut.

Pour the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 2½–3 hours. Cool in the tin on a wire rack for 10 minutes. Invert on to the rack and allow to cool completely.Spread the Chocolate Frosting over.

Date and Nut Ginger Slices V

For a really delicious treat, spread the cake slices with softened cheese and apricot preserve.

makes 2 Cakes, each serves 4–6

100 g/4 oz pumpkin, cooked and mashed

100 g/4 oz light brown sugar

50 g/2 oz butter or margarine, at room temperature

75 g/3 oz golden syrup

1 egg

175 g/6 oz plain flour, plus extra for dusting

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

40 g/1½ oz dates, chopped

25 g/1 oz walnuts, chopped

oil, for greasing

Gingerbread Cake V

Enjoy this moist and perfectly spiced cake with its cream cheese topping.

Serves 12

175 g/6 oz self-raising flour

50 g/2 oz plain flour

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp salt

100 g/4 oz butter or margarine, at room temperature

225 g/8 oz golden syrup

175 g/6 oz light brown sugar

1 egg, lightly beaten

120 ml/4 fl oz semi-skimmed milk

½ tsp bicarbonate of soda

oil, for greasing

Cream Cheese Frosting

Combine the flours, spices and salt in a large bowl. Combine the butter or margarine, syrup and sugar in a 1 litre/1¾ pint glass measuring jug. Microwave on High until the butter or margarine is melted, about 2 minutes, stirring to blend. Whisk the butter mixture into the flour mixture, blending well. Whisk in the egg. Whisk in the combined milk and bicarbonate of soda until blended.

Pour the batter into a greased and floured 18 cm/7 in springform cake tin. Put on a rack in the slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, about 5 hours. Cool in the tin on a wire rack for 10 minutes. Remove the side of the tin and allow to cool completely. Spread with Cream Cheese Frosting.

Chocolate Courgette Cake V

Chocolate cakes can be disappointingly dry in texture, but not when one of the ingredients is courgettes. Top this moist and spicy cake with Chocolate Frosting, if you like.

Serves 8

50 g/2 oz butter or margarine, at room temperature

50 ml/2 fl oz ready-made apple sauce

175 g/6 oz caster sugar

1 egg

50 ml/2 fl oz buttermilk

1 tsp vanilla essence

150 g/5 oz plain flour, plus extra for dusting

2 tbsp cocoa powder

½ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

¼ tsp ground cinnamon

¼ tsp ground cloves

175 g/6 oz courgettes, finely chopped or grated

25 g/1 oz plain chocolate chips

oil, for greasing

icing sugar, to decorate

Beat the butter or margarine, apple sauce and sugar in a large bowl until smooth. Mix in the egg, buttermilk and vanilla essence. Mix in the combined flour, cocoa, bicarbonate of soda, baking powder, salt and spices. Mix in the courgettes and chocolate chips.

Pour the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 3–4 hours. Cool in the tin on a wire rack for 10 minutes. Invert the cake on to the rack and allow to cool completely. Sprinkle generously with icing sugar.

Chocolate and Coffee Cake V

The flavours of coffee and chocolate were made in heaven! This cake can also be baked in a greased 2.75 litre/4¾ pint slow cooker. Cooking time will be about 2½ hours. Using foil handles will make this cake easier to remove from the slow cooker.

Serves 12

6 tbsp butter or margarine, at room temperature

275 g/10 oz caster sugar

2 eggs

100 g/4 oz plain flour, plus extra for dusting

40 g/1½ oz cocoa powder

½ tsp bicarbonate of soda

¼ tsp baking powder

¼ tsp salt

1–2 tbsp instant or espresso coffee

1–2 tbsp boiling water

75 ml/2½ fl oz soured cream

oil, for greasing

Coffee Frosting

Beat the butter or margarine and sugar in a bowl until fluffy. Beat in the eggs a little at a time, beating well after each addition. Mix in the combined dry ingredients alternately with the combined coffee, boiling water and soured cream, beginning and ending with the dry ingredients. Pour the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Put the tin on a rack in a 5.5 litre/ 9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 4–4½ hours. Cool in the tin on a wire rack for 10 minutes. Invert the cake on to the rack and allow to cool completely. Spread the cake with Coffee Frosting.

Soured-cream Cake with Cranberry Filling V

This lovely moist cake has a fruity filling made using dried cranberries.

Serves 8

40 g/1½ oz butter or margarine, at room temperature

2 tbsp ready-made unsweetened apple sauce

65 g/2½ oz caster sugar

50 g/2 oz light brown sugar

1 egg

1 tsp vanilla essence

130 g/4½ oz plain flour

¾ tsp baking powder

¾ tsp bicarbonate of soda

½ tsp ground cinnamon

¼ tsp salt

120 ml/4 fl oz soured cream

oil, for greasing

Cranberry Filling

icing sugar, to decorate

Beat the butter or margarine, apple sauce and sugars until smooth. Beat in the egg and vanilla essence. Mix in the combined flour, baking powder, bicarbonate of soda, cinnamon and salt alternately with the soured cream, beginning and ending with the dry ingredients.

Spoon one-third of the batter into a greased and floured 1.5 litre/2½ pint fluted cake tin. Spoon half the Cranberry Filling over the batter. Repeat the layers, ending with the batter. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, about 3 hours. Cool the cake on a wire rack for 10 minutes. Invert on to a serving plate. Sprinkle generously with icing sugar and serve warm.

Almond Cake V

The Sweet Topping disappears into the cake during cooking, creating a rich texture. Serve this delicious cake for brunch, or enjoy with coffee or afternoon tea.

Serves 8

100 g/4 oz plain flour

100 g/4 oz caster sugar

1½ tsp baking powder

½ tsp salt

4 tbsp butter or margarine, at room temperature

120 ml/4 fl oz semi-skimmed milk

1 egg

½ tsp almond essence

oil, for greasing

Sweet Topping

50 g/2 oz icing sugar

1–2 tsp semi-skimmed milk

3 tbsp flaked almonds, toasted

Beat all the ingredients, except the Sweet Topping, icing sugar, 1–2 tsp milk and the almonds, in a bowl until blended. Beat on medium speed for 2 minutes. Pour the batter into a greased 18 cm/7 in springform cake tin. Sprinkle with Sweet Topping. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, placing three layers of kitchen paper under the lid, and cook on High until a cocktail stick inserted into the centre comes out clean, 3–3½ hours. Cool on a wire rack. Remove the side of the tin and put the cake on a serving plate.

Mix the icing sugar with the rest of the milk to make a thin glaze consistency. Drizzle the glaze over the top of the cake. Sprinkle with the almonds.

Coffee Frosting V

If you make this to a fairly thick consistency, you can spread the top of the cake with icing, then pipe any remaining into shells around the edge of the cake.

makes 150 g/5 oz

130 g/4½ oz icing sugar

1 tbsp butter or margarine, melted

2–3 tbsp strong brewed coffee

Mix the icing sugar, butter or margarine and enough coffee to make a topping consistency.

Flourless Mocha Mousse Cake V

This sinfully rich cake has a light mousse-like texture. Cut with a sharp knife, wetting the knife between every slice.

Serves 8

50 g/2 oz cocoa powder

175 g/6 oz light brown sugar

3 tbsp flour

2 tsp instant espresso coffee powder

a pinch of salt

175 ml/6 fl oz semi-skimmed milk

1 tsp vanilla essence

100 g/4 oz plain chocolate, coarsely chopped

1 egg

3 egg whites

a pinch of cream of tartar

65 g/2½ oz caster sugar

oil, for greasing

cocoa powder or icing sugar, to decorate

Combine the cocoa powder, brown sugar, flour, coffee powder and salt in a medium pan. Gradually whisk in the milk and vanilla essence to make a smooth mixture. Whisk over medium heat until the mixture is hot and the sugar has dissolved (do not boil). Remove the pan from the heat. Add the chocolate, whisking until melted. Whisk about 50 ml/2 fl oz of the chocolate mixture into the egg. Whisk the egg mixture back into the pan. Cool to room temperature.

Whisk the egg whites and cream of tartar to soft peaks. Whisk to stiff peaks, gradually adding the caster sugar. Stir about one-quarter of the egg whites into the cooled chocolate mixture. Fold the chocolate mixture into the remaining egg whites.

Pour the batter into a lightly greased 18 cm/7 in springform cake tin. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen paper under the lid, and cook on High until a cocktail stick inserted 1 cm/½ in from the edge of the cake comes out clean (the cake will look moist and will be soft in the centre), 2¼–3¼ hours. Remove the tin to a wire rack and cool completely. Refrigerate, loosely covered, for 8 hours or overnight. Remove the side of the tin and put the cake on a serving plate. Sprinkle the top of the cake generously with cocoa powder or icing sugar.

Cranberry Filling V

If you have any dried cranberries left in the packet, they are very good and healthy for snacking!

Makes enough to fill one cake

175 g/6 oz dried cranberries

175 ml/6 fl oz water

2 tbsp sugar

1 tbsp flour

a pinch of salt

Combine all the ingredients in a small pan and heat to boiling. Reduce the heat and simmer, uncovered, until the mixture is thick, 5–8 minutes. Cool.

Marble Pound Cake V

This delicious cake can also be dusted with icing sugar instead of frosting.

Serves 8

175 ml/6 fl oz buttermilk

1 tsp vanilla essence

½ tsp bicarbonate of soda

75 g/3 oz butter or margarine, at room temperature

225 g/8 oz caster sugar

1 egg

175 g/6 oz plain flour, plus extra for dusting

2 tbsp cornflour

a pinch of salt

40 g/1½ oz plain chocolate, melted in a heatproof bowl over a pan of gently simmering water

oil, for greasing

Chocolate Frosting

Mix the buttermilk, vanilla essence and bicarbonate of soda in a bowl. Leave to stand for 2–3 minutes. Beat the butter or margarine and sugar in a large bowl until fluffy. Beat in the egg, blending well. Mix in the combined flour, cornflour and salt alternately with the buttermilk mixture, beginning and ending with the flour mixture. Reserve 375 ml/13 fl oz of the batter. Stir the melted chocolate into the remaining batter.

Spoon the batters alternately into a greased and floured 23 x 13 cm/9 x 5 in loaf tin. Swirl gently with a knife. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen paper under the lid, and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, 4–4½ hours. Remove the tin from the slow cooker and cool on a wire rack for 10 minutes. Invert the cake on to the rack and allow to cool completely. Spread with Chocolate Frosting.

Orange Pound Cake V

This moist cake needs no filling or topping as the orange syrup seeps into it.

Serves 8

175 ml/6 fl oz buttermilk

1 tsp orange essence

½ tsp bicarbonate of soda

75 g/3 oz butter or margarine, at room temperature

225 g/8 oz caster sugar

1 egg

175 g/6 oz plain flour, plus extra for dusting

2 tbsp cornflour

a pinch of salt

oil, for greasing

Orange Syrup (see below)

Mix the buttermilk, orange essence and bicarbonate of soda and leave to stand for 2–3 minutes. Beat the butter or margarine and sugar until fluffy. Beat in the egg. Mix in the combined flour, cornflour and salt alternately with the buttermilk mixture, beginning and ending with flour. Spoon into a greased and floured 23 x 13 cm/9 x 5 in loaf tin. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen paper under the lid, and cook on High until a cocktail stick inserted into the centre comes out clean, 4–4½ hours. Remove and cool on a wire rack for 10 minutes. Pierce the top of the warm cake every 2.5 cm/1 in with a long-tined fork. Spoon over Orange Syrup.

Orange Syrup V

Make this syrup quite runny so it soaks right through the cake.

makes 150 g/5 oz

130 g/4½ oz icing sugar

120 ml/4 fl oz orange juice

Heat the icing sugar and orange juice to boiling in a small pan, stirring until the sugar is dissolved. Cool slightly.

Hot Fudge Pudding Cake V

Part cake, part pudding – the ultimate treat! Use a springform cake tin that has a tight seal to prevent the batter from leaking. A 1 litre/1¾ pint soufflé dish that measures 18 cm/7 in in diameter can also be used. Serve the warm pudding cake with a scoop of vanilla or chocolate ice-cream and light aerosol cream or whipped cream.

Serves 6

100 g/4 oz plain flour

100 g/4 oz light brown sugar

6 tbsp cocoa powder

1½ tsp baking powder

¼ tsp salt

120 ml/4 fl oz semi-skimmed milk

2 tbsp vegetable oil

1 tsp vanilla essence

oil, for greasing

65 g/2½ oz granulated sugar

375 ml/13 fl oz boiling water

Wrap the base of a springform cake tin in foil. Combine the flour, brown sugar, half the cocoa powder, the baking powder and salt in a medium bowl. Whisk the combined milk, oil and vanilla essence into the flour mixture, mixing well.

Spoon the batter into a greased 18 cm/ 7 in springform cake tin. Mix together the remaining cocoa powder and the granulated sugar. Sprinkle over the cake batter. Slowly pour the boiling water over the back of a large spoon or spatula over the batter. Do not stir. Put the tin on a rack in 1.5 litre/2½ pint slow cooker. Cover and cook on High until the cake springs back when touched, about 2 hours. Cool the tin on a wire rack for 10 minutes. Remove the side of the tin and serve the cake warm.

Mocha Latte Pudding Cake V

Try serving this warm pudding cake with a scoop of vanilla or chocolate ice-cream or whipped cream – or even both!

Serves 6

100 g/4 oz plain flour

100 g/4 oz caster sugar

6 tbsp cocoa powder

1 tbsp instant espresso powder

½ tsp ground cinnamon

1½ tsp baking powder

¼ tsp salt

120 ml/4 fl oz semi-skimmed milk

2 tbsp vegetable oil

1 tsp vanilla essence

oil, for greasing

65 g/2½ oz granulated sugar

375 ml/13 fl oz boiling water

Wrap the base of a springform cake tin in foil. Combine the flour, caster sugar, half the cocoa powder, the espresso powder, cinnamon, baking powder and salt in a medium bowl. Whisk the combined milk, oil and vanilla essence into the flour mixture, mixing well.

Carrot and Pineapple Pudding Cake V

An utterly effort-free dessert the whole family will enjoy.

Serves 12

vegetable cooking spray

1 x 500 g/18 oz packet carrot cake mix

1 x 25 g/1 oz packet instant vanilla pudding

250 ml/8 fl oz soured cream

250 ml/8 fl oz water

175 ml/6 fl oz canola oil

1 egg

1 x 225 g/8 oz can crushed pineapple, undrained

Spray the bottom and sides of the slow cooker with vegetable spray. Combine the remaining ingredients in a bowl. Beat thoroughly with an electric mixer or by hand until combined. Pour into the slow cooker. Cover and cook on Low for 5–6 hours. The cake will rise almost to the top of the slow cooker. It will bubble slowly and is done when bubbling stops and the cake begins to pull away from the side of the slow cooker. Spoon warm cake on to plates.

Double-chocolate Pudding Cake

Serve with hot fudge sauce or chocolate syrup – which would promote it to Triple-chocolate Pudding Cake!

Serves 12

vegetable cooking spray

1 x 500 g/18 oz packet chocolate fudge cake mix

1 x 25 g/1 oz packet instant chocolate pudding

250 ml/8 fl oz soured cream

250 ml/8 fl oz water

175 ml/6 fl oz canola oil

1 egg

Spray the bottom and sides of the slow cooker with vegetable spray. Combine the remaining ingredients in a bowl. Beat thoroughly with an electric mixer or by hand until combined. Pour into the slow cooker. Cover and cook on Low for 3½–4 hours. The cake will rise almost to the top of the slow cooker. It will bubble slowly and is done when bubbling stops and the cake begins to pull away from the side of the slow cooker. Spoon warm cake on to plates.

New York-style Cheesecake V

This slow-cooker version of the famous cooked cheesecake will get top marks from cheesecake fans.

Serves 8

450 g/1 lb soft cheese, at room temperature

100 g/4 oz caster sugar

2 eggs

1½ tbsp cornflour

¼ tsp salt

175 ml/6 fl oz soured cream

1 tsp vanilla essence

Biscuit Crumb Crust (see below)

Beat the cheese and sugar in a large bowl until light and fluffy. Beat in the eggs, cornflour and salt, blending well. Mix in the soured cream and vanilla essence. Pour into the crust in the springform cake tin.

Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen papers under the lid, and cook on High until the cheesecake is set but still slightly soft in the centre, 2–3 hours. Turn off the heat and leave to stand, covered, in the slow cooker for 1 hour. Remove from the slow cooker and cool on a wire rack. Refrigerate, covered, for 8 hours or overnight.

Biscuit Crumb Crust V

A good base for any style of cheesecake.

Makes one 18 cm/7 in crust

175 g/6 oz digestive biscuits, crushed into crumbs

2 tbsp caster sugar

3 tbsp butter or margarine, melted

1–2 tbsp honey

Combine the biscuit crumbs, sugar and butter or margarine in an 18 cm/7 in springform cake tin. Add enough honey so that the mixture sticks together. Pat the mixture evenly over the base and 2.5 cm/1 in up the side of the tin.

Latte Cheesecake V

If you don’t have espresso coffee, just use double strength instant coffee.

Serves 8

450 g/1 lb soft cheese, at room temperature

100 g/4 oz caster sugar

2 eggs

2 egg yolks

1½ tbsp cornflour

¼ tsp salt

175 ml/6 fl oz soured cream

1 tsp vanilla essence

75 ml/2½ fl oz espresso coffee

a pinch of freshly grated nutmeg

Biscuit Crumb Crust (see above)

150 ml/¼ pint whipping or double cream, whipped

a little ground cinnamon and chocolate shavings, to decorate

Beat the cheese and sugar in a large bowl until light and fluffy. Beat in the eggs, egg yolks, cornflour and salt, blending well. Mix in the soured cream, vanilla essence, coffee and nutmeg. Pour into the crust in the springform cake tin.

Chocolate Chip and Pecan Cheesecake V

This delicious cheesecake looks great speckled with chocolate chips and nuts.

Serves 8

450 g/1 lb soft cheese, at room temperature

100 g/4 oz caster sugar

2 eggs

1½ tbsp cornflour

¼ tsp salt

175 ml/6 fl oz soured cream

1 tsp vanilla essence

40 g/1½ oz chocolate chips

40 g/1½ oz pecan nuts, chopped

Biscuit Crumb Crust (see above)

chocolate curls, to decorate

Beat the cheese and sugar in a large bowl until light and fluffy. Beat in the eggs, cornflour and salt, blending well. Mix in the soured cream, vanilla essence, chocolate chips and nuts. Pour into the crust in the springform cake tin.

Pear Cheesecake V

The Ginger Nut Crumb Crust adds a flavour contrast to the pears in this creamy cheesecake.

Serves 8

225 g/8 oz soft cheese, at room temperature

100 g/4 oz caster sugar

2 tbsp flour

¼ tsp salt

250 ml/8 fl oz soured cream

1 egg

1 tsp vanilla essence

1 medium pear, peeled and thinly sliced

Ginger Nut Crumb Crust (see below)

chopped crystallised ginger, to decorate

Beat the cheese, sugar, flour and salt in a large bowl until smooth. Beat in the soured cream, egg and vanilla essence. Arrange the pear slices over the crust in the springform cake tin. Pour the filling over the pears. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen paper under the lid, and cook on High until the cheesecake is just set in the centre, 3½–4 hours. Turn off the heat and leave to stand, covered, in the slow cooker for 1 hour. Remove from the slow cooker and cool on a wire rack. Refrigerate, covered, for 8 hours or overnight. Decorate with crystallised ginger.

Ginger Nut Crumb Crust V

If you want to make this extra-gingery, use all ginger nut biscuits.

Makes one 18 cm/7 in crust

50 g/2 oz digestive biscuits, crushed into crumbs

50 g/2 oz ginger nut biscuits, crushed into crumbs

2–3 tbsp melted butter or margarine

2–3 tbsp honey

Combine the biscuit crumbs and butter or margarine in an 18 cm/7 in springform cake tin. Add enough honey for the mixture to stick together. Pat the mixture evenly over the base and 2.5 cm/1 in up the side of the tin.

Raspberry Swirl Cheesecake V

Find a good-quality raspberry preserve to get fantastic results, and top the cheesecake with fresh raspberries for an added treat, if you like.

Serves 8

450 g/1 lb soft cheese, at room temperature

250 ml/8 fl oz sweetened condensed milk

2 eggs

1 tsp vanilla essence

¼ tsp salt

Biscuit and Pecan Crust

175 g/6 oz seedless raspberry preserve

Beat the cheese in a large bowl until fluffy. Beat in the sweetened condensed milk, eggs, vanilla essence and salt. Pour the mixture into the crust in the springform cake tin. Swirl in the raspberry preserve.

Biscuit and Pecan Crust V

Toasted hazelnuts would also work well instead of the pecan nuts.

Makes one 18 cm/7 in crust

100 g/4 oz malted milk biscuit crumbs

25 g/1 oz ground toasted pecan nuts

2–3 tbsp melted butter or margarine

2–3 tbsp honey

Combine the biscuit crumbs, pecan nuts and butter or margarine in an 18 cm/ 7 in springform cake tin. Add enough honey for the mixture to stick together. Pat the mixture evenly over the base and 2.5 cm/1 in up the side of the cake tin.

Blueberry Swirl Cheesecake V

Lightly swirl the blueberry preserve into the cheese mixture.

Serves 8

450 g/1 lb soft cheese

250 ml/8 fl oz condensed milk

1 tbsp soft brown sugar

2 eggs

1 tsp orange essence

1 tbsp grated orange zest

¼ tsp salt

Biscuit and Pecan Crust (see above)

175 g/6 oz seedless blueberry preserve

Beat the cheese in a large bowl until fluffy. Beat in the sweetened condensed milk, sugar, eggs, orange essence, orange zest and salt. Pour the mixture into the crust in the springform cake tin. Swirl in the blueberry preserve.

Chocolate Cheese Pie V

Decorate this yummy dessert with whipped cream and chocolate curls.

Serves 10

450 g/1 lb soft cheese, at room temperature

175 g/6 oz sugar

2 eggs

1 tsp vanilla essence

¼ tsp salt

25 g/1 oz dark chocolate, melted in a heatproof bowl over a pan of gently simmering water

25 g/1 oz cocoa powder

Chocolate Cookie Crumb Crust

150 ml/¼ pint whipping or double cream, whipped

chocolate curls, to decorate

Beat the cheese in a large bowl until fluffy. Beat in the sugar, eggs, vanilla essence and salt. Mix in the melted chocolate and cocoa powder. Pour the filling into the crust in the springform cake tin.

Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover, putting three layers of kitchen paper under the lid, and cook on High until the cheesecake is just set in the centre, 2½–3 hours. Turn off the heat and leave to stand, covered, in the slow cooker for 1 hour. Remove from the slow cooker and cool on a wire rack. Refrigerate, covered, for 8 hours or overnight. Spread the whipped cream over the cheesecake and decorate with chocolate curls.

Note: to make chocolate curls, melt some chocolate and spread it out into a thin layer on your work surface. Allow to firm up. Use a sharp flat-ended knife or metal spatula to shave off thin slices of chocolate, holding the blade at a 45º angle. The shavings will curl up as you cut.

Chocolate Cookie Crumb Crust V

The easiest way to make biscuit crumbs is to place the biscuits in a plastic bag and crush them gently with a rolling pin.

Makes one 18 cm/7 in crust

150 g/5 oz chocolate chip cookie crumbs

2 tbsp sugar

3 tbsp butter or margarine, melted

1–2 tbsp honey

Combine the cookie crumbs, sugar and butter or margarine in an 18 cm/7 in springform cake tin. Add enough honey for the mixture to stick together. Pat the mixture evenly over the base and 2.5 cm/1 in up the side of the tin.

Black Forest Cheesecake V

To make this cheesecake extra-special, serve the slices with cherry pie filling spooned over.

Serves 10

450 g/1 lb soft cheese, at room temperature

175 g/6 oz sugar

2 eggs

2 tbsp brandy or brandy essence

¼ tsp salt

50 g/2 oz dark chocolate, melted in a heatproof bowl over a pan of gently simmering water

25 g/1 oz cocoa powder

Chocolate Cookie Crumb Crust (see above)

150 ml/¼ pint whipping or double cream, whipped

chocolate curls, to decorate

Beat the cheese in a large bowl until fluffy. Beat in the sugar, eggs, brandy or brandy essence and salt. Mix in the melted chocolate and cocoa powder. Pour the filling into the crust in the springform cake tin.

Chocolate Chip Bars V

Walnuts and chocolate pair well together to make these tasty biscuits.

makes about 16

100 g/4 oz butter or margarine, at room temperature

1 egg

1 tsp vanilla essence

50 g/2 oz caster sugar

50 g/2 oz light brown sugar

100 g/4 oz plain flour

½ tsp bicarbonate of soda

¼ tsp salt

50 g/2 oz plain chocolate chips

50 g/2 oz walnuts, coarsely chopped

oil, for greasing

vegetable cooking spray

Beat the butter or margarine, egg and vanilla essence in a bowl until fluffy. Mix in the combined sugars. Mix in the combined flour, bicarbonate of soda and salt. Mix in the chocolate chips and walnuts. Spread the dough evenly in the base of a greased 18 cm/7 in springform cake tin. Cover and cook on High until a cocktail stick inserted into the centre comes out clean, 3–3½ hours. Turn the lid askew and cook, part-covered, for 20 minutes longer. Cool in the tin on a wire rack for 5 minutes. Remove the side of the tin. Cut into bars while warm.

Coconut and Walnut Layer Bars V

These bars are perfectly moist and chewy – delicious!

makes about 16

175 g/6 oz digestive biscuits, crushed into crumbs

1 tbsp melted butter or margarine

1 tbsp honey

65 g/2½ oz plain chocolate chips

25 g/1 oz flaked coconut

40 g/1½ oz walnuts, toasted and chopped

400 g/14 oz can sweetened condensed milk

Press the combined digestive biscuit crumbs, butter or margarine and honey in the base of an 18 cm/7 in springform cake tin. Sprinkle with the chocolate chips, coconut and walnuts. Drizzle the condensed milk over the top. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low until the milk is absorbed and the biscuits are almost firm to the touch, 3–3½ hours. Cool on a wire rack for 5 minutes for the biscuits to firm. Remove the side of the tin. Cut into wedges or squares while still slightly warm.

Note: to toast nuts, put them in a dry pan and heat over medium heat, tossing frequently, until browned

Easy Brownies V

When you’re short of time, make some quick brownies from a packet with some extra ingredients to make them fudgey and rich.

makes about 16

550 g/1¼ lb brownie mix from a packet

50 g/2 oz butter or margarine, melted

50–100 g/2–4 oz walnuts, chopped

oil, for greasing

Make the brownie mix according to the packet instructions, adding the butter or margarine and walnuts. Pour the batter into a greased 18 cm/7 in springform cake tin and put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre comes out almost clean, about 6 hours. Cool on a wire rack. Remove the side of the tin and cut into squares or wedges.

Chocolate Indulgence Brownies V

Dates add flavour and moisture to brownies that are simply made using biscuit crumbs.

makes about 24

3 eggs

175 g/6 oz light brown sugar

2 tsp vanilla essence

25 g/8 oz chocolate chip cookies, crushed into crumbs

3 tbsp cocoa powder

¼ tsp salt

100 g/4 oz dates, chopped

50 g/2 oz plain chocolate chips

Beat the eggs, sugar and vanilla essence in a large bowl until thick. Fold in the cookie crumbs, cocoa powder and salt. Fold in the dates and chocolate chips.

Pour the batter into a greased and floured 23 x 13 cm/9 x 5 in loaf tin. Put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre comes out almost clean, about 3 hours. Cool on a wire rack for 10 minutes. Invert on to a wire rack and cool. Cut into 2 cm/¾ in slices, then cut the slices into halves.

Warm Caramel Brownie Bars V

Another time-saving brownie recipe, this one is sprinkled with fruit and nuts and smothered with a toffee sauce.

makes about 16

550 g/1¼ lb brownie mix from a packet

50 g/2 oz butter or margarine, melted

oil, for greasing

toffee ice-cream sauce, warmed

chocolate-covered raisins, chopped walnuts and flaked coconut, to decorate

Make the brownie mix according to the packet instructions, adding the butter or margarine. Pour the batter into a greased 18 cm/7 in springform cake tin and put on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre comes out almost clean, about 6 hours. Cool on a wire rack. Remove the side of the tin and cut into squares or wedges. Spoon warm toffee ice-cream sauce over the warm brownies and sprinkle with chocolate-covered raisins, chopped walnuts and flaked coconut.

Orange Glaze V

The sticky glaze will stay on top of the cake rather than seep through.

makes about 100 g/4 oz

75 g/3 oz icing sugar

1 tsp grated orange zest

2–4 tsp orange juice

Mix the icing sugar, orange zest and enough orange juice give a coating consistency.

Carrot Cake Snackers V

A sticky orange glaze tops these spiced oaty bars containing raisins and nuts.

makes about 16

50 g/2 oz butter or margarine, at room temperature

175 g/6 oz light brown sugar

175 ml/6 fl oz semi-skimmed milk

1 egg

1 tbsp lemon juice

1 tsp vanilla essence

150 g/5 oz porridge oats

50 g/2 oz plain flour, plus extra for dusting

25 g/1 oz wholemeal flour

2 tsp baking powder

¼ tsp bicarbonate of soda

1 tsp ground cinnamon

¼ tsp salt

1 large carrot, grated

75 g/3 oz raisins

50 g/2 oz chopped pecan nuts or walnuts

oil, for greasing

Orange Glaze (see above)

Beat the butter or margarine and sugar in a large bowl until blended. Beat in the milk, egg, lemon juice and vanilla essence. Mix in the combined oats, flours, baking powder, bicarbonate of soda, cinnamon and salt. Mix in the carrots, raisins and nuts.

Pour the batter into a greased and floured 18 cm/7 in springform cake tin. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until a cocktail stick inserted into the centre of the cake comes out clean, about 3 hours. Cool the cake in the tin on a wire rack for 10 minutes. Remove the side of the tin and cool. Drizzle with Orange Glaze. Cut into squares or wedges.

Note: be sure to use a springform cake tin that does not leak, or line the bottom of the tin with foil.

Lemon Cream-cheese Bites V

Make a simple cake mix into something much more exciting.

makes about 12

225 g/8 oz plain sponge cake mix

1 egg

1 tbsp butter or margarine, at room temperature

oil, for greasing

50 g/2 oz soft cheese, at room temperature

50 g/2 oz sugar

½ tsp vanilla essence

1 tbsp finely grated lemon zest

1 tbsp flour

¼ tsp salt

Lemon Glaze (see below)

Mix the cake mix, egg and butter or margarine in a bowl. Reserve about 250 ml/8 fl oz of the dough. Pat the remaining dough evenly over the base of a greased 18 cm/7 in springform cake tin. Bake at 180ºC/gas 4/fan oven 160ºC until lightly browned, about 10 minutes.

Beat the cheese, sugar and vanilla essence in a bowl until smooth. Mix in the combined lemon zest, flour and salt. Pour into the tin and spoon teaspoonfuls of the reserved dough over the top. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High until set, 2½–3½ hours. Cool in the tin on a wire rack. Drizzle with Lemon Glaze. Cut into squares or wedges.

Lemon Glaze V

Don’t make this glaze too runny as you want it to stay on top of the cake.

makes 100 g/4 oz

75 g/3 oz icing sugar

2 tsp finely grated lemon zest

3–4 tsp lemon juice

Mix the icing sugar and lemon zest, adding enough lemon juice to give a coating consistency.

Crème Caramel V

Golden caramel tops egg custard in this traditional and popular dessert.

Serves 4–6

150 g/5 oz caster sugar

600 ml/1 pint full-fat milk

3 eggs, lightly beaten

2 tsp vanilla essence

Heat 65 g/2½ oz of the sugar in a small frying pan over medium-high heat until the sugar melts and turns golden, stirring occasionally (watch carefully, as the sugar can burn easily). Quickly pour the syrup into the base of a 1 litre/1¾ pint soufflé dish or casserole and tilt it to spread the caramel evenly. Set aside to cool.

Heat the milk and the remaining sugar until steaming and just beginning to bubble at the edges. Whisk the mixture into the eggs. Add the vanilla essence. Strain over the caramel into the soufflé dish. Put the soufflé dish on a rack in a 5.5 litre/9½ pint slow cooker. Add 2.5 cm/1 in hot water to the slow cooker and cover the dish with a plate, lid or foil. Cover and cook on Low until the custard is set and a sharp knife inserted half-way between the centre and the edge comes out clean, 1½–2 hours. Remove the soufflé dish to a wire rack, uncover and cool. Refrigerate for 8 hours or overnight.

To unmould, loosen the edge of the custard with a sharp knife. Put a rimmed serving dish over the soufflé dish and invert.

Rosemary Flan V

If you have rosemary growing in your garden, you could use 1 tsp of the chopped fresh leaves instead of dried.

Serves 4–6

150 g/5 oz caster sugar

600 ml/1 pint full-fat milk

1 tsp dried rosemary

3 eggs, lightly beaten

2 tsp vanilla essence

Heat the milk with the remaining sugar and the rosemary until boiling. Whisk the mixture into the eggs. Add the vanilla essence. Leave to stand for 10 minutes, then strain over the caramel into the soufflé dish. Put the soufflé dish on a rack in a 5.5 litre/9½ pint slow cooker. Add 2.5 cm/1 in hot water to the slow cooker and cover the dish with a plate, lid or foil. Cover and cook on Low until the custard is set and a sharp knife inserted half-way between the centre and the edge comes out clean, 1½–2 hours. Remove the soufflé dish to a wire rack, uncover and cool. Refrigerate for 8 hours or overnight.

To unmould, loosen the edge of the custard with a sharp knife. Put a rimmed serving dish over the soufflé dish and invert.

Steamed Marmalade Pudding V

This is old-fashioned comfort food for a winter dessert. You can vary the flavour by choosing a different marmalade, such as grapefruit, tangerine or orange with brandy.

Serves 8

100 g/4 oz caster sugar

65 g/2½ oz butter or margarine, at room temperature

2 eggs, lightly beaten

165 g/5½ oz plain flour

1½ tsp baking powder

2 tbsp orange juice or milk

225 g/8 oz orange marmalade

oil, for greasing

Orange Marmalade Sauce

Beat the sugar and butter or margarine in a bowl until fluffy. Beat in the eggs. Stir in the combined flour and baking powder. Stir in the orange juice or milk. Spread the marmalade over the base of a greased 1 litre/1¾ pint bowl, soufflé dish or pudding mould and spoon the batter over. Cover tightly with foil or a lid. Put the bowl on a rack in a 5.5 litre/ 9½ pint slow cooker. Pour boiling water into the cooker to come about two-thirds up the side of the bowl. Cover and cook on Low until a cocktail stick inserted into the centre of the pudding comes out clean, about 1½ hours. Remove from the slow cooker. Remove the foil and cool on a wire rack for about 30 minutes. Loosen the edge of the pudding with a knife. Invert on to a serving platter. Serve warm with Orange Marmalade Sauce.

Orange Marmalade Sauce V

Try using a different fruit marmalade, such as grapefruit, ginger or lime.

Serves 8

225 g/8 oz orange marmalade

2 tsp cornflour

150 ml/¼ pint cold water

Heat the marmalade to boiling in a small pan over medium heat. Stir in the combined cornflour and water, stirring until thickened, about 1 minute.

Cranberry Toffee Bread Pudding with Toffee Sauce V

Rich and fruity, this pudding could well become a winter favourite.

Serves 6

375 ml/13 fl oz full-fat milk

2 eggs

65 g/2½ oz light brown sugar

100 g/4 oz dried cranberries

50 g/2 oz toffee, broken into small chips

100 g/4 oz day-old sourdough or white farmhouse bread, cubed

40 g/1½ oz walnuts, coarsely chopped

Toffee Sauce (see below)

Whisk the milk and eggs in a large bowl until well blended. Mix in the sugar, cranberries and toffee chips. Gently mix in the bread and walnuts. Spoon the mixture into a 23 x 13 cm/9 x 5 in loaf tin or 1 litre/1¾ pint soufflé dish. Cover securely with foil. Put the tin or dish on a rack in the slow cooker. Cover and cook on High until the pudding is set and a cocktail stick inserted into the centre comes out clean, about 2 hours. Serve warm with Toffee Sauce.

Toffee Sauce V

You could use dark brown sugar instead of light, and rum essence in place of vanilla.

Serves 6

100 g/4 oz light brown sugar

120 ml/4 fl oz water

2 tbsp golden syrup

½ tsp vanilla essence

Combine the sugar, water and golden syrup in a small pan. Heat to boiling, stirring until the sugar has dissolved. Reduce the heat and simmer until the sauce is a thick but pourable consistency, about 10 minutes. Stir in the vanilla essence.

Old-fashioned Raisin Bread Pudding V

You could add 1–2 tbsp light rum or ½ tsp rum essence to the Toffee Sauce, if you like.

Serves 6

375 ml/13 fl oz full-fat milk

2 eggs

65 g/2½ oz light brown sugar

100 g/4 oz raisins

100 g/4 oz day-old sourdough or white farmhouse bread, cubed

40 g/1½ oz walnuts, coarsely chopped

50 g/2 oz pecan nuts, coarsely chopped

¾ tsp ground cinnamon

a pinch of freshly grated nutmeg

Toffee Sauce (see above)

Whisk the milk and eggs in a large bowl until well blended. Mix in the sugar and raisins. Gently mix in the bread, walnuts, pecan nuts, cinnamon and nutmeg. Spoon the mixture into a 23 x 13 cm/9 x 5 in loaf tin or 1 litre/1¾ pint soufflé dish. Cover securely with foil. Put the tin or dish on a rack in the slow cooker. Cover and cook on High until the pudding is set and a cocktail stick inserted into the centre comes out clean, about 2 hours. Serve warm with Toffee Sauce.

Blueberry Bread Pudding with Lemon Sauce V

Blueberries are a very good for you indeed. They contain antioxidants that may reduce inflammation and risks of some diseases, including cancer.

Serves 6

375 ml/13 fl oz full-fat milk

2 eggs

65 g/2½ oz light brown sugar

100 g/4 oz fresh or thawed frozen blueberries

100 g/4 oz day-old sourdough or white farmhouse bread, cubed

40 g/1½ oz walnuts, coarsely chopped

Lemon Sauce (see below)

Whisk the milk and eggs in a large bowl until well blended. Mix in the sugar and blueberries. Gently mix in the bread and walnuts. Spoon the mixture into a 23 x 13 cm/9 x 5 in loaf tin or 1 litre/1¾ pint soufflé dish. Cover securely with foil. Put the tin or dish on a rack in the slow cooker. Cover and cook on High until the pudding is set and a cocktail stick inserted into the centre comes out clean, about 2 hours. Serve warm with Lemon Sauce.

Lemon Sauce V

This is a good sauce to serve with a fruity pudding – or just spread on bread, especially a sweet loaf such as brioche.

Serves 6

2 tbsp butter or margarine

150–225 g/5–8 oz sugar

250 ml/8 fl oz lemon juice

2 eggs, lightly beaten

Melt the butter or margarine in a small frying pan. Add the sugar and lemon juice, stirring over medium heat until the sugar is dissolved. Whisk about 120 ml/ 4 fl oz of the lemon mixture into the eggs. Whisk the mixture back into the pan. Whisk over low heat until the mixture coats the back of a spoon, 2–3 minutes.

Chocolate and Mandarin Bread Pudding V

Wholemeal bread gives this citrus and chocolate bread pudding a lovely rich and rounded flavour.

Serves 8

350 g/12 oz day-old wholemeal bread, cubed

300 g/11 oz can mandarin oranges, drained and halved

oil, for greasing

350 g/12 oz evaporated milk

350 g/12 oz dark brown sugar

100 g/4 oz cocoa powder

1 egg

Toss the bread and mandarin oranges in the lightly greased slow cooker. Heat the evaporated milk, sugar and cocoa powder in a large pan over medium-high heat, stirring until the sugar has melted, about 5 minutes. Whisk about half the mixture into the egg. Whisk the egg mixture back into the pan. Pour the mixture over the bread, making sure the bread is covered. Cover and cook on High until the pudding is set and a cocktail stick inserted into the centre comes out clean, about 4 hours. Serve warm.

Pineapple Custard Bread Pudding V

Canned pineapple is a handy storecupboard ingredient to make this homely pudding. You could also use multigrain or sourdough bread – day-old bread is best.

Serves 8

100 g/4 oz butter or margarine, at room temperature

100 g/4 oz caster sugar

100 g/4 oz light brown sugar

½ tsp ground cinnamon

2 eggs

400 g/14 oz can crushed pineapple, drained

150 g/5 oz French bread, lightly toasted and cubed

6 tbsp coarsely chopped macadamia nuts or flaked almonds

Beat the butter or margarine, sugars and cinnamon in a large bowl until fluffy. Beat in the eggs. Mix in the pineapple and bread cubes. Spoon the mixture into the slow cooker. Cover and cook on Low until the pudding is set and a sharp knife inserted into the centre comes out clean, about 3 hours. Serve warm. Sprinkle each serving with macadamia nuts or flaked almonds.

Creamy Rice Pudding V

For a summer treat, mix raspberries, strawberries or blueberries into this tasty rice pudding before serving.

Serves 6

1 litre/1¾ pints full-fat milk

100 g/4 oz caster sugar

½ tsp salt

175 g/6 oz easy-cook long-grain rice, cooked

1½ tbsp cornflour

ground cinnamon, to decorate

Heat 750 ml/1¼ pints of the milk, the sugar and salt to boiling in a medium pan. Combine with the rice in the slow cooker. Stir in the combined remaining milk and the cornflour. Cover and cook on Low until the pudding is thick and creamy, about 4 hours. Serve warm or refrigerate and serve cold. Sprinkle with cinnamon.

Apple Rice Pudding V

A delicious and easy variation on rice pudding. Use a tasty eating apple for best results.

Serves 6

1 litre/1¾ pints full-fat milk

100 g/4 oz muscovado sugar

½ tsp salt

175 g/6 oz easy-cook long-grain rice, cooked

1½ tbsp cornflour

1 tbsp butter

1 apple, peeled, cored and coarsely chopped

1 tsp vanilla essence

When almost ready to serve, heat the butter in a small frying pan and fry the apple until lightly browned. Stir into the rice pudding with the vanilla essence. Serve warm or refrigerate and serve cold.

Almond Rice Pudding V

Anyone who likes almonds will love this sophisticated flavour.

Serves 6

1 litre/1¾ pints full-fat milk

50 g/2 oz caster sugar

½ tsp salt

175 g/6 oz easy-cook long-grain rice, cooked

1 cinnamon stick

1½ tbsp cornflour

65 g/2½ oz finely chopped almonds, toasted

2 tsp vanilla essence

1 tsp almond essence

450 ml/¾ pint single cream

Heat 750 ml/1¼ pints of the milk, the sugar and salt to boiling in a medium pan. Combine with the rice and cinnamon stick in the slow cooker. Stir in the combined remaining milk and the cornflour. Cover and cook on Low until the pudding is thick and creamy, about 4 hours. Stir the almonds, vanilla essence and almond essence into the pudding. Fold in the cream and refrigerate until chilled.

Baked Stuffed Apples V

The old favourite of stuffed apples still brings a smile, particularly when they are filled with spiced fruit and pecan nuts. Serve warm with ice-cream.

Serves 4

4 cooking apples

75 g/3 oz dried mixed fruit, chopped

2–4 tbsp chopped toasted pecan nuts

3 tbsp sugar

½ tsp ground cinnamon

a pinch of freshly grated nutmeg

25–40 g/1–1½ oz cold butter, cut into pieces

Core the apples, cutting to, but not through, the base. Peel 2.5 cm/1 in of the skin from the tops. Fill the apples with the combined remaining ingredients and put in the slow cooker. Cover and cook on Low until tender, 3–4 hours.

Cranberry and Apple Tart V

Perfect for autumn, with the combination of fruit plus a zing from citrus.

Serves 8

500 g/18 oz frozen shortcrust pastry, thawed if frozen

flour, for dusting

175 g/6 oz sugar

2 tbsp flour

75 ml/2½ fl oz water

2 tsp grated orange zest

a pinch of freshly grated nutmeg

3 eating apples, peeled and sliced

100 g/4 oz fresh or thawed frozen cranberries

icing sugar, to decorate

Roll the pastry on a floured surface into a 25 cm/10 in round. Fit into the base and 4 cm/1½ in up the side of an 18 cm/7 in springform cake tin. Bake at 190ºC/gas 5/fan oven 170ºC until lightly browned, about 15 minutes.

Mix the sugar and flour in a large pan. Add the water, orange zest and nutmeg. Heat to boiling, stirring to dissolve the sugar. Add the apples and cranberries. Simmer for 10 minutes or until the cranberries pop, stirring occasionally. Spoon the fruit mixture into the crust, spreading evenly. Put the tin on a rack in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 2½ hours. Cool on a wire rack. Sprinkle with icing sugar before serving.

Pears Belle Hélène V

Tuck a shortbread biscuit beside each dish to complete this elegant offering.

Serves 4

4 pears, peeled, with stems intact

375 ml/13 fl oz apple juice

375 ml/13 fl oz water

50 g/2 oz sugar

375 ml/13 fl oz frozen vanilla yoghurt

Dark Chocolate Sauce (see below)

Stand the pears upright in the slow cooker. Heat the apple juice, water and sugar to boiling in a small pan. Pour over the pears. Cover and cook on High until the pears are tender, 1½–2 hours. Drain and serve warm with Dark Chocolate Sauce, or cool the pears in the syrup and refrigerate until chilled. To serve, flatten a scoop of yoghurt in each of four dessert dishes. Put a pear on top and drizzle with Dark Chocolate Sauce.

Dark Chocolate Sauce V

A delicious and versatile chocolate sauce for puddings and ice-cream.

Serves 4

40 g/1½ oz cocoa powder

50 g/2 oz sugar

75 ml/2½ fl oz semi-skimmed milk

1 tbsp butter or margarine

1 tsp vanilla essence

¼ tsp ground cinnamon

Mix the cocoa powder and sugar in a small pan. Stir in the milk and add the butter or margarine. Stir over medium heat until boiling. Reduce the heat and simmer until the sauce is smooth and slightly thickened, 3–4 minutes. Stir in the vanilla essence and cinnamon. Serve warm or at room temperature.

Poached Pears with Fruit in Rosemary Syrup V

Perfectly poached pears combine other with fresh fruit in a fragrant sugar syrup.

Serves 4

2 large pears, peeled and cored

Rosemary Syrup (see below)

175 g/6 oz raspberries, fresh or thawed frozen

175 g/6 oz blueberries, fresh or thawed frozen

1 large orange, peeled and cut into segments

mint sprigs, to decorate

Stand the pears upright in the slow cooker. Pour the Rosemary Syrup over. Cover and cook on High until the pears are tender, 1½–2 hours. Remove the pears to a shallow bowl. Strain the syrup over the pears and cool. Refrigerate until chilled, 1–2 hours. Cut the pears into halves. Arrange the pears and the remaining fruit in shallow serving bowls. Spoon the Rosemary Syrup over the fruit. Decorate with mint.

Rosemary Syrup V

If you have rosemary growing in your garden, use 2 tbsp of the chopped fresh leaves instead of dried rosemary. You can substitute apple juice for the white wine, if you wish.

Makes about 300 ml/½ pint

150 g/5 oz caster sugar

150 ml/¼ pint dry white wine

1 tbsp balsamic vinegar

1 tbsp dried rosemary

1 bay leaf

1 tsp grated orange or lemon zest

Heat all the ingredients to boiling in a small pan. Discard the bay leaf.

Blueberry and Pear Compôte with Cinnamon Sour Cream V

Pears in a sweet and zesty syrup taste great with blueberries topped with a delicious cinnamon-flavoured cream in this very straightforward dish.

Serves 4

4 pears, peeled, with stems intact

150 g/5 oz light brown sugar

120 ml/4 fl oz water

1 tbsp lemon juice

1 tsp grated lemon zest

25 g/1 oz butter or margarine

225 g/8 oz fresh or thawed frozen blueberries

Cinnamon Soured Cream (see below)

Stand the pears upright in the slow cooker. Heat the sugar, water, lemon juice, lemon zest and butter or margarine to boiling in a small pan. Pour over the pears. Cover and cook on High until the pears are tender, about 2 hours. Remove the pears to a serving dish. Turn the slow cooker to High and cook, uncovered, until the liquid is a syrup consistency, about 15 minutes. Stir the blueberries into the syrup. Spoon the warm blueberry mixture around the pears in shallow bowls. Serve with Cinnamon Soured Cream.

Cinnamon Soured Cream V

A smooth and spicy sweet cream to use as a topping for a variety of fruit or chocolate desserts.

Makes 120 ml/4 fl oz

120 ml/4 fl oz soured cream

1 tbsp light brown sugar

¼ tsp ground cinnamon

Mix together all the ingredients until thoroughly blended.

Rhubarb and Strawberry Compôte V

Fresh rhubarb has only a short season, so take advantage of it while you can, although you can also use thawed frozen fruit if you want to enjoy the dessert at other times of the year.

Serves 6

450 g/1 lb strawberries, quartered

450 g/1 lb rhubarb, thickly sliced

100 g/4 oz caster sugar

50 ml/2 fl oz water

Combine all the ingredients in the slow cooker. Cover and cook on High until the fruit is soft, about 1½ hours. If you prefer a thicker consistency, cook, uncovered, for a further 30 minutes.

Winter Fruit Compôte V

A useful storecupboard dessert that has lots of flavour and all the goodness that dried fruit contains. Serve over slices of Orange Pound Cake or scoops of ice-cream.

Serves 6

200 g/7 oz dried mixed fruit

175 g/6 oz dried peaches or pears

½ lemon, thinly sliced

150 ml/¼ pint sweet red wine or apple juice

120 ml/4 fl oz apple juice

150 g/5 oz caster sugar

½ cinnamon stick

6 whole cloves

a pinch of salt

Combine all the ingredients in the slow cooker. Cover and cook on High for 2–3 hours, stirring after 1 hour. Serve warm or at room temperature.

Apple and Cranberry Compôte V

Such an easy dessert to prepare and so tasty, topped with crunchy granola.

Serves 6

4 eating apples, peeled, cored and sliced

100 g/4 oz dried cranberries

65 g/2½ oz light brown sugar

25 g/1 oz butter (optional)

1 tsp ground cinnamon

¼ tsp freshly grated nutmeg

¼ tsp salt

75 g/3 oz granola with nuts

Combine all the ingredients, except the granola, in the slow cooker. Cover and cook on High until the apples are tender, 1½–2 hours. Sprinkle each serving with granola.

Almond Streusel V

Great for sprinkling over fruit or ice-cream.

Serves 6

75 g/3 oz plain flour

50 g/2 oz sugar

25 g/1 oz chopped almonds

50 g/2 oz butter, melted

a pinch of salt

Mix all the ingredients with a fork until the mixture is crumbly. Using your hands, squeeze the mixture into clumps, using 2–3 tbsp for each. Put on a baking sheet. Bake at 180ºC/gas 4/fan oven 160ºC until lightly browned, about 10 minutes. Break into medium–large pieces with a fork.

Autumn Fruit Crisp V

Late-harvest peaches and cooking apples combine to capture the flavours of autumn.

Serves 6

10 peaches, sliced

2 small cooking apples, sliced

50 g/2 oz raisins

75 g/3 oz honey

Almond Streusel (see below)

Combine the peaches, apples, raisins and honey in the slow cooker. Cover and cook on High until the apples are tender, about 1½ hours. Serve warm, sprinkling each serving with Almond Streusel.

Peach and Apple Cobbler V

Baked scones make a perfect cobbler topping. Serve with dollops of whipped cream or scoops of vanilla ice-cream.

Serves 8

4 cooking apples, peeled and sliced

900 g/2 lb fresh peaches, peeled and sliced

150 g/5 oz caster sugar

150 g/5 oz light brown sugar

2 tbsp flour

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

3 tbsp cold butter or margarine, cut into pieces

4 scones, halved

2 tsp butter or margarine, melted

1 tbsp cinnamon sugar

Toss the fruit with the combined sugars, the flour and spices and spoon into the slow cooker. Cover and cook on High until the fruit is tender, about 2 hours. Arrange the scone halves, cut sides down, on the fruit during the last 30 minutes of cooking, and dot with cold butter or margarine. Brush the scones lightly with the melted butter or margarine and sprinkle with cinnamon sugar. Serve warm.

Chocolate Fondue V

Back to the 1970s for the revival of a popular party dish. It’s a must for chocaholics!

Serves 16

900 g/2 lb dark chocolate, coarsely chopped

175–250 ml/6–8 fl oz single cream or full-fat milk

3–4 tbsp rum or brandy (optional)

dippers: whole strawberries, fruit pieces, cake

Combine the chocolate and cream or milk in a 1.5 litre/2½ pint slow cooker. Cover and cook on Low until the chocolate has melted, 30–45 minutes. Whisk in the rum or brandy. Serve with the dippers.

Chocolate and Orange Fondue V

The classic combination with the added punch of liqueur.

Serves 16

900 g/2 lb milk chocolate, coarsely chopped

175–250 ml/6–8 fl oz single cream or full-fat milk

3–4 tbsp orange liqueur (optional)

dippers: whole strawberries, fruit pieces, cake

Combine the chocolate and cream or milk in a 1.5 litre/2½ pint slow cooker. Cover and cook on Low until the chocolate has melted, 30–45 minutes. Whisk in the liqueur. Serve with the dippers.

Chocolate and Coconut Fondue V

An interesting combination that gives you a South Seas flavour.

Serves 16

450 g/1 lb dark chocolate, coarsely chopped

450 g/1 lb milk chocolate, coarsely chopped

175–250 ml/6–8 fl oz single cream or full-fat milk

400 g/14 oz can coconut milk

25 g/1 oz flaked coconut

1 tsp vanilla essence

dippers: whole strawberries, fruit pieces, cake

Combine the chocolates, cream or milk and coconut milk in a 1.5 litre/2½ pint slow cooker. Cover and cook on Low until the chocolate has melted, 30–45 minutes. Stir in the flaked coconut and vanilla essence. Serve with the dippers.

Chocolate and Cream Cheese Fondue V

A delicious option with a cream cheese addition.

Serves 16

450 g/1 lb dark chocolate, coarsely chopped

450 g/1 lb milk chocolate, coarsely chopped

175–250 ml/6–8 fl oz single cream or full-fat milk

450 ml/¾ pint full-fat milk

175 g/6 oz cream cheese, at room temperature

dippers: whole strawberries, fruit pieces, cake

Combine the chocolates and cream or milk in a 1.5 litre/2½ pint slow cooker. Cover and cook on Low until the chocolate has melted, 30–45 minutes. Whisk in the cream cheese. Serve with the dippers.

White Chocolate Fondue V

For those who love rich, white chocolate.

Serves 16

900 g/2 lb white chocolate chips

175–250 ml/6–8 fl oz single cream or full-fat milk

75 g/3 oz chopped almonds, toasted

dippers: whole strawberries, fruit pieces, cake

Combine the chocolate and cream or milk in a 1.5 litre/2½ pint slow cooker. Cover and cook on Low until the chocolate has melted, 30–45 minutes. Whisk in the almonds. Serve with the dippers.

Rum Raisin Caramel Fondue V

Sweet and naughty! A fun fondue for party time. You can buy marshmallow fluff from specialist suppliers.

Serves 12

600 ml/1 pint caramel or toffee ice-cream topping

100 ml/3½ fl oz marshmallow cream (marshmallow fluff)

50 g/2 oz chopped raisins

1–2 tbsp light rum or ½ tsp rum essence

dippers: vanilla wafers, pretzels, apple slices, banana pieces

Combine all the ingredients in a 1.5 litre/ 2½ pint slow cooker. Cover and cook on Low until hot, 1–1½ hours. Serve with the dippers.

Peanut Butter Caramel Fondue V

Another sweet and fluffy fondue, but with a crunch too!

Serves 12

600 ml/1 pint caramel or toffee ice-cream topping

100 ml/3 ½ fl oz marshmallow cream (marshmallow fluff)

100 g/4 oz peanut butter

40 g/1½ oz peanuts, coarsely chopped and toasted

dippers: vanilla wafers, pretzels, apple slices, banana pieces

Combine the ice-cream topping and marshmallow cream in a 1.5 litre/2½ pint slow cooker. Stir in the peanut butter and peanuts. Cover and cook on Low until hot, 1–1½ hours. Serve with the dippers.