This recipe came about as a result of requiring a pudding to follow Sunday lunch that didn't need to go into the oven. The struggle for oven space on a Sunday is real. The oven is always full with meat, roast potatoes vegetables etc so I wanted a warm pudding but that didn't need the oven so came up with this easy jam sponge which is such a doddle to make it's simply a matter of greasing and spreading the base of the slow cooker with jam then whipping up a simple sponge. The steam given off by the jam helps keep the sponge really tender and the outside gets a little chewy and there is always fight over edge bits in my house.
To serve you can simply spoon out into bowls. If you decide to turn it out allow at least 20 minutes and be extremely carefully as the jam will be very hot.
Grease the base of your slow cooker with a butter wrapper and spread the jam in an even layer on the bottom.
In another bowl cream the butter and sugar together, with a wooden spoon or electric hand mixer, until pale and fluffy. Then beat in the four eggs and continue until all incorporated, don't worry if it looks slightly curdled. Then beat in the vanilla extract.
Combine the plain flour and baking powder then fold into the batter. Spoon the mixture over the jam in the base of your slow cooker and smooth the top. Place the lid on and cook on high setting for 2.45 - 3 hours until it is coming away from the sides and a skewer inserted into the centre comes out clean. If turning out remove the basin from the slow cooker and allow to cool for 20 - 30 minutes then place a plate or cake stand over the top and flip. The pudding should easily slid out. You don't need to turn it out you can simply spoon it out instead.