Ingredients

The following ingredients have 4 Servings
  • 100 g butter (melted)
  • 250 g self-raising flour
  • 140 g caster sugar
  • 1 tsp baking powder
  • zest and juice of two lemons
  • 250 g blueberries
  • 125 g raspberries
  • 150 g sweet blackberries
  • 3 medium free-range eggs
  • 150 ml milk
  • 250 ml boiling water
  • 100 g caster sugar
  • The flesh from the two lemons used for zest and juice

Instruction

  • Remove and grease your slow cooker pot.
  • In a bowl, mix the flour, caster sugar, baking powder, lemon zest and a pinch of salt.
  • Add the butter and mix.
  • Whisk together the eggs, milk, lemon juice in a jug, then pour this onto the dry ingredients and mix till smooth.
  • Stir in the berries, then pour the mixture into the slow cooker pot.
  • In a jug, mix together 250 ml boiling water with the flesh from the lemons and leave to infuse for five minutes.
  • Strain out the lemon, keeping the water, then mix in the 100 g of caster sugar and stir until dissolved.
  • Pour this mixture over the batter in the pot.
  • Cover and cook on high for approx 2 hours, or until the sponge is firm and no liquid areas remain. It took just over two and a half hours on high to cook in my slow cooker, which is quite slow.