Slow Cooker Golden Syrup Sponge

Let’s take a moment to appreciate the absolute joy that is a classic Golden Syrup Sponge—especially when it’s made in the slow cooker. This dessert is soft, warm, sticky, and irresistibly sweet, with that beautiful golden glow and a deeply comforting flavor that takes you right back to childhood. If you’re a fan of cozy puddings and low-effort bakes with high reward, this one’s for you.

Picture this: a tender vanilla sponge infused with the rich, caramel-like notes of golden syrup, gently steamed in a slow cooker until fluffy and moist. No need to fuss with ovens or worry about overbaking—this is the kind of dessert you can throw together in the morning and forget about until dinner time. Serve it with custard, cream, or ice cream (or all three, honestly), and you’ve got the kind of dessert that makes the whole table sigh with happiness.

This one is a personal favorite in our house, especially during the cooler months when everyone’s craving something warm and sweet after dinner. I stumbled into the slow cooker method a few winters ago when I didn’t want to turn on the oven, and honestly? I’ll never go back. It’s foolproof, hands-off, and makes the sponge unbelievably soft.

If you’ve never made a steamed pudding before, don’t worry—I’ll walk you through every step. And once you’ve tried it, you might just find yourself making it on repeat like I do.

Why You’ll Love This Recipe

• Hands-off cooking – The slow cooker does all the work. Just mix, pour, and forget about it.
• Nostalgic comfort food – Classic British vibes with sticky sweetness and soft sponge.
• Perfectly moist every time – Slow cooking gives the sponge a beautiful, even texture.
• Minimal cleanup – One bowl and a slow cooker. That’s it.
• Versatile – Add lemon zest, swap in treacle, or spice it up with cinnamon or ginger.
• Great for gatherings – Serve straight from the pot—no slicing, no stress.
• Family favorite – Kids and adults alike go crazy for this one.

Ingredients You’ll Need

You’ll only need a handful of pantry staples to make this golden delight:

• Golden syrup – The star of the show! Look for Lyle’s or another good-quality brand. It adds a deep, caramelized sweetness and gorgeous stickiness.
• Unsalted butter – Softened. It adds richness and keeps the sponge tender.
• Caster sugar – A finer sugar that blends smoothly into the batter. Granulated works in a pinch.
• Eggs – For structure and that classic sponge texture.
• Self-raising flour – Gives the sponge its beautiful rise. If using plain flour, add 2 tsp baking powder per cup.
• Whole milk – Adds moisture and helps the batter mix to the right consistency.
• Vanilla extract – Optional, but adds a lovely warmth and extra depth.
• Pinch of salt – Just to balance the sweetness.

Optional extras:

• Lemon zest – For a zingy twist.
• Ground ginger or cinnamon – Add ½ tsp for a warming spice vibe.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your slow cooker

Grease a 1.5-liter pudding basin or a heatproof bowl that fits inside your slow cooker. Then drizzle a generous layer (about 4 tablespoons) of golden syrup into the bottom of the basin. Set it aside.

If your slow cooker has a trivet, place it inside. Otherwise, ball up a bit of foil to sit under the bowl and prevent direct contact with the heat source.

Step 2: Make the sponge batter

In a mixing bowl, cream together the softened butter and sugar until pale and fluffy—this gives your sponge that lovely light texture.

Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla extract.

Sift in the self-raising flour and a pinch of salt. Add the milk and gently fold everything together until just combined. You want a smooth batter, but try not to overmix.

Step 3: Pour and cover

Carefully spoon the batter over the golden syrup in your prepared pudding basin. Smooth the top gently with the back of a spoon.

Cover the top of the basin with a layer of baking parchment, then foil, and tie it securely with string. (This keeps condensation from dripping into the sponge as it cooks.)

Step 4: Set it and forget it

Place the basin into your slow cooker. Pour boiling water into the slow cooker bowl until it comes halfway up the side of the pudding basin.

Cover with the slow cooker lid and cook on HIGH for 2½ to 3½ hours. The sponge is done when it’s risen, golden, and a skewer inserted into the center comes out clean.

Resist the urge to open the lid too often—it slows down the cooking!

Step 5: Turn out and serve

Once done, carefully lift the pudding basin out of the slow cooker. Let it rest for a few minutes, then remove the foil and parchment.

Run a knife around the edge, place a plate over the top, and invert to release the pudding. The golden syrup should be beautifully runny and glossy on top.

Serve hot, straight away, with custard, cream, or ice cream.

Helpful Tips

• Use room temp ingredients – This helps everything blend smoothly and gives the best sponge texture.
• Grease your basin well – It makes turning out the sponge much easier.
• Boiling water is key – Always add hot water to the slow cooker to maintain an even cook.
• Add extra syrup if you like it sticky – Spoon some over the top before serving if you’re feeling extra indulgent.
• Make it ahead – You can prep the batter in advance and refrigerate it in the basin. Just bring it to room temperature before cooking.
• Use leftovers creatively – If you somehow don’t finish it, leftover sponge is amazing cubed and layered into a trifle or reheated with cream for a speedy dessert the next day.

Frequently Asked Questions (FAQs)

Can I make this without a pudding basin?
Absolutely. Any heatproof bowl that fits in your slow cooker will do. Just make sure it’s well-greased and covered tightly with parchment and foil.

What if I don’t have golden syrup?
You can substitute light corn syrup or a mild honey, though the flavor will be slightly different. A mix of honey and maple syrup can work in a pinch, too.

Can I make this recipe vegan?
Yes! Use dairy-free butter, plant-based milk, and a flax egg or commercial egg replacer. The texture might be slightly denser, but still delicious.

Can I freeze this pudding?
You sure can. Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the microwave or steam until warmed through.

How long does it keep?
Leftovers keep in the fridge for 3–4 days. Reheat gently in the microwave or covered in the oven with a splash of water to keep it moist.

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This Slow Cooker Golden Syrup Sponge is on steady rotation in our house from autumn right through spring. It’s my go-to dessert when I want something warm, sweet, and deeply satisfying without having to lift a finger once it’s in the slow cooker.

One last idea? Double the golden syrup if you’re feeling bold—you won’t regret it. Serve with a generous pour of hot custard and enjoy every sticky, sweet bite.