Salted Caramel Self-Saucing Pudding (Slow Cooker)

There’s something incredibly satisfying about lifting the lid on a slow cooker and discovering a warm pudding waiting underneath. While slow cookers are often associated with soups, casseroles, and hearty family meals, they can also create some wonderfully comforting desserts.

Growing up, self-saucing puddings were always the sort of dessert that felt a little bit special. There was something magical about a simple batter turning into both a soft sponge and a rich sauce all by itself. This salted caramel version has that same nostalgic feel, but with the convenience of being made in the slow cooker.

I also love recipes like this because most of the ingredients are pantry staples that I usually have on hand. Golden syrup, brown sugar, flour, and butter don’t seem like much on their own, but together they create a dessert that feels like a real treat.

If you enjoy making pantry staples from scratch, I often use my Homemade Golden Syrup in this recipe too, which is another handy recipe to keep tucked away in the pantry.

This recipe is part of my Old-Fashioned Puddings series on YouTube, where I’m sharing traditional puddings and desserts that many of us grew up with and still enjoy today.

Watch the Episode

This week on Farmers Wife Homestead, I’m making a slow cooker version of a classic self-saucing pudding.

In the video, I show how the simple sponge batter and caramel sauce come together in the slow cooker to create a rich dessert with very little hands-on effort. It’s one of those recipes that seems almost magical when you lift the lid and discover the sauce has formed underneath the pudding.

New episodes in the Old-Fashioned Puddings series are shared every Sunday evening at 7 pm (NZST) on YouTube.

Salted Caramel Self-Saucing Pudding – Old Fashioned Puddings Series Episode Seven

If you missed my previous series, Old Fashioned Dinners (that still work today), you can watch the full playlist here.

More Recipes from the Old-Fashioned Puddings Series

• Raspberry Flummery
• Golden Dumplings
• Sticky Rice Pudding
• Apple & Pear Crumble
• Bread & Butter Pudding
• Magic Three-Layer Custard Cake Pudding

Other Recipes You May Like

• Homemade Golden Syrup
• Incredible Chocolate and Cherry Trifle
• Homemade Fluffy Donut Muffins with Cinnamon Sugar
• Simple but Tasty Apple Pie Turnovers

Recipe Card

Ingredients

Pudding

• 3 cups flour
• 3 tsp baking powder
• ½ cup brown sugar
• ¼ tsp salt
• 80 g butter, melted
• 1½ cups milk
• 1 tsp vanilla essence
• 3 Tbsp golden syrup (see my Homemade Golden Syrup recipe here)

Salted Caramel Sauce

• 1 cup brown sugar
• 4 Tbsp golden syrup
• 50 g butter
• ¼ tsp salt
• 3 cups boiling water

Method

1. Lightly grease the bowl of your slow cooker.
2. In a large bowl, combine the flour, baking powder, brown sugar, and salt.
3. Add the melted butter, milk, vanilla essence, and golden syrup. Stir until a smooth batter forms.
4. Spread the batter evenly into the base of the prepared slow cooker.
5. To make the sauce, place the brown sugar, golden syrup, butter, and salt into a saucepan.
6. Carefully add the boiling water and stir until combined. Heat until the butter and sugar has melted and dissolved.
7. Slowly pour the sauce mixture over the back of a spoon onto the pudding batter. Do not stir.
8. Place a clean tea towel underneath the slow cooker lid to absorb excess condensation.
9. Cook on HIGH for 1–1½ hours, or until the sponge is cooked through and springy to the touch.
10. Serve warm, spooning plenty of the caramel sauce from the bottom of the slow cooker over each serving.

What to Serve with This Recipe

• Vanilla ice cream
• Homemade custard
• Whipped cream
• Pouring cream
• Fresh berries

Stacey’s Kitchen Tips

• Don’t stir the sauce into the batter; it will create the sauce layer as it cooks
• The tea towel helps prevent excess moisture dripping back onto the pudding
• Cooking times can vary slightly depending on your slow cooker
• Serve while still warm for the best texture and sauce consistency
• If using homemade golden syrup, make sure it is at room temperature so it mixes easily into the batter and sauce.

Variations & Substitutions

• Add a pinch of cinnamon to the batter
• Stir chocolate chips through the batter before cooking
• Add chopped walnuts or pecans for extra texture

Storage, Freezer & Make-Ahead Notes

• Store leftovers in the fridge for up to 3 days
• Reheat gently before serving
• Best enjoyed warm
• Freeze portions for up to 2 months

Final Thoughts

I think one of the reasons recipes like this have remained popular for so long is because they’re simple, reliable, and always feel a little bit special. There’s something comforting about lifting the lid and finding a warm pudding and rich caramel sauce waiting underneath.

This is the sort of dessert I can imagine being served after Sunday dinner, with everyone helping themselves to a scoop and plenty of sauce. It’s proof that you don’t need complicated ingredients or fancy techniques to make something memorable.

If you’re following along with the Old Fashioned Puddings series, this is definitely one I’d encourage you to try. Just don’t forget the ice cream, cream, or custard to serve alongside it.

Stacey