FoodOnTap FoodonTap Team

Orange & Coconut slow cooker Pudding

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Who’d have thought that you could make a cake in the slow cooker.  Certainly not us.  It’s a great idea when you’re having friends over and want to serve a warm dessert but don’t want to spend the evening in the kitchen.  You can whip this baby up in the afternoon and pop it in the slow cooker on low and it will be kept warm and ready to serve when you need it.  This is great served with some vanilla bean yoghurt.

Ingredients

200g butter, room temperature

1 cup brown sugar

1 teaspoon vanilla extract

4 large free range eggs

3 oranges

1/2 cup milk

1 cup desiccated coconut

2 cups self-raising flour

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Method

Line the bottom of your slow cooker with baking paper to stop sticking.  Cream butter, brown sugar and vanilla extract with your electric mixer until pale.  Add eggs one at a time and mix well in between each addition.  Zest two of the oranges and then juice all three.  Add zest and juice.
Mix through coconut and sift in flour.  Stir until just combined.
Pour batter into slow cooker.  Set cooker on low and cook for about 2 1/2 hours or until it just pulls away from the sides.  Be patient and don’t open the lid!  It will cook, trust us.
You can keep warm in the cooker for up to half an hour until ready to serve.photo 2
Cut into squares, drizzle over orange & ginger syrup and serve with yoghurt.
Orange & Ginger Syrup
2 oranges, zest and juiced
1/2 cup water
2/3 cup sugar
2cm piece of fresh ginger grated finely (microplane)
Place all ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 10 minutes until slightly thicker and syrupy.  Strain.  Serve warm in a small jug or pour over each serve.