5 autumn dessert recipes using a slow cooker
Not just designed for shift workers or making savoury dishes, the slow cooker has earned itself a sweet reputation as the ultimate dessert maker.
Image: Crock-Pot
Since launching their slow cooker more than four decades ago, Crock-Pot has been synonymous with this handy kitchen appliance. Their slow cookers are energy efficient, only using between 75 and 150 watts of electricity on low and between 150 and 210 watts on high.
The appliance cooks all day but only uses the same amount of energy as a standard light bulb!
Crock-Pot have put together these tasty dessert recipes your slow cooker, taking inspiration from some familiar favourites. You can buy the Crock-Pot HERE.
Banana walnut french toast
Rich in potassium and omega-3 fatty acids, this comforting breakfast dish makes a weekend treat for adults and children alike!
Cooking time: 30 mins
Preparation time: 10 mins
Serves: 6-7
Image: Crock-Pot
Ingredients
- 4 eggs
- 180ml milk
- 15ml maple syrup
- 1 tsp vanilla
- 10g tsp cinnamon
- 5g tsp salt
- 360g French bread, cubed
- 1 large banana, sliced
- 75g walnuts, roughly chopped
Method
- Spray a glass bowl with spray oil.
- In a bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Set aside.
- Spread 120g of the cubed French bread on the bottom of the glass bowl. Top with half the banana and half the walnuts.
- Layer another 120 g of French bread and the rest of the banana and walnuts. Top with the rest of the bread.
- Pour the egg mixture over the French toast and press the bread down to make sure everything is covered.
- Cover the bowl and let it sit in the fridge overnight if you are prepping it ahead, or you can cook now.
- Place steaming rack in the Crock-Pot® Express Multi-Cooker.
- Place the French toast on top of the steaming rack. Close and lock the lid and make sure steam valve is closed.
- Press DESSERT and increase the time to 30 minutes and set the pressure to HIGH. Press START/STOP.
- When the timer goes off, press START/STOP again. Do a quick steam release by using a utensil to flip the steam valve to open. Using something to protect from the heat.
- Remove the French toast from the Express Crock.
- If you want a crispy top, put it under the grill setting of your oven for 1-2 minutes.
- To serve, top with fresh banana slices, walnuts and maple syrup.
Autumn apples
A lovely warming fruit dessert that’s quick and easy to prepare
Image: Crock-Pot
Cooking time: Low for 2-3 hours
Serves: 3-4
Ingredients
For the pudding:
- 40g roughly chopped walnuts
- 3 tbsp trail mix (seeds and nuts of your choice)
- 2 1⁄2 tbsp soft brown sugar
- 3⁄4 tsp ground cinnamon
- 4 dried cinnamon sticks
- 4 medium sized apples
- 300g soft brown sugar
- 180ml traditional apple cider
To serve:
- Tub of Cornish ice cream
Method
- Combine the walnuts, trail mix and 21⁄2 tbsp of soft brown sugar in a small bowl and add 1⁄2 tsp of cinnamon.
- Slice the base of the apples to create a level surface and then peel the top third of each apple and core.
- Place the apples in the Crock-Pot Slow Cooker pot and spoon the walnut mixture into the cavity of each apple. Place a stick of cinnamon on top of each apple.
- Combine the remaining cinnamon, 130g soft brown sugar and apple cider in a small bowl. Pour over the apples and cover.
- Cook on low for 2-3 hours.
- Remove the apples with a slotted spoon.
- Spoon 4 tablespoons of the cooking liquid over each serving.
- Serve with a scoop or two of Cornish ice cream to balance the flavours.
Syrup sponge pudding
The ultimate comforting dessert for a cold winter’s day.
Image: Crock-Pot
Cooking time: High for 3-4 hours
Serves: 4-5
Ingredients
For the pudding:
- 75g softened butter, plus a little extra for greasing the pudding bowl
- 100g golden syrup
- 125g golden caster sugar
- 1 lemon, zest only
- 1 orange, for zest & juice
- 3 medium eggs
- 175g self-raising flour
- 15ml milk
To serve:
- Custard
Method
- Generously butter the inside of a 1.2 litre/2 pint pudding basin.
- Spoon 50g of the golden syrup into the base of the pudding basin and set aside.
- Beat the remaining 50g golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy.
- Whisk in half of the eggs followed by half of the flour.
- Whisk in the remaining beaten eggs, flour and milk.
- Spoon the mixture into the pudding basin and smooth the surface.
- Cover the basin with the circle of foil, pleated in the middle to allow for the expansion of the pudding. Crimp the foil around the bowl to secure into place.
- Place the pudding into the Crock-Pot bowl.
- Add enough cold water to the bowl to come halfway up the sides of the basin.
- Cover the bowl with the lid and cook on high for 3-4 hours.
- Carefully remove the pudding from the Crock-Pot bowl, lift off the foil and turn out onto a warmed dish or plate.
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
Chocolate orange volcano cake
Absolutely wicked…needs no other explaination
Cooking time: High for 2 hours
Serves: 6-7
Image: Crock-Pot
Ingredients
For the pudding:
- 100g butter, melted, plus a little extra for greasing the dish
- 225g self-raising flour
- 150g caster sugar
- 75g cocoa, sifted
- 1 tsp baking powder
- 1 orange, for zest & juice
- 3 medium eggs
- 150ml milk
- 150g orange flavoured milk chocolate, chopped into chunks
For the sauce:
- 200g light brown soft sugar
- 25g cocoa
To serve:
- Pouring cream or vanilla ice cream
Method
- Lightly grease the Crock-Pot Slow Cooker with a little butter.
- Place the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt into a mixing bowl and mix together.
- Whisk the orange juice, eggs, melted butter and milk, then add to the dry ingredients and mix together until smooth. Stir in the chocolate pieces then place the mixture into the Crock-Pot Slow Cooker.
- Make the sauce by mixing the sugar and cocoa with 300ml of boiling water then pour this over the pudding mixture.
- Place the Crock-Pot Slow Cooker pot into the heating base, fit the lid and cook on high for 2 hours untilthe mixture has risen and is firm to the touch.
- Serve with pouring cream or vanilla ice cream.
Ultimate sticky toffee pudding
Seriously one of the best sticky toffee pudding recipes you will ever taste.
Cooking time: High for 2 hours
Serves: 4-5
Image: Crock-Pot
Ingredients
For the pudding:
- 250g self raising flour
- 200g dark brown sugar
- 1tsp bicarbonate soda
- 200g medjool dates, chopped
- 3tsp ground ginger
- 3 eggs
- 75g butter, melted
- 397g tin carnation caramel
- 2 tbsp black treacle
- 100ml full fat milk
For the sauce:
- 300g dark brown sugar
- 50g butter, melted
- 450ml boiling water
- remaining carnation caramel
To serve:
- Pouring cream or vanilla ice cream
Method
- Lightly grease the Crock-Pot bowl with a little butter.
- Place the flour, sugar, bicarbonate of soda, chopped dates and ginger into a mixing bowl. Stir to combine.
- Whisk together the eggs, butter, 125g carnation caramel, treacle and milk.
- Pour the mixture onto the dry ingredients and stir well to combine. Place the mixture into the Crock-Pot bowl.
- Make the sauce by mixing 450ml boiling water with the dark brown sugar and butter. Pour over the mixture in the Crock-Pot bowl.
- Cover and cook on high for 2 hours until firm and risen. Stir the remaining caramel well and pour it over the top of the pudding.
- Cook for a further 30 minutes on high.
- Remove the lid and allow to stand for 10-15 minutes or until caramel topping has thickened slightly.
Feeling inspired by these recipes? Have a go at making your own then tweet us @goodhomesmag, post a comment on our Facebook page or show us by posting a picture on Instagram, using the hashtag #thisgoodhome for a chance to be featured on our Instagram page.