Irresistible Slow Cooker Raspberry Lemon Pudding in 1 Pot
A simple and delicious dessert made in the slow cooker with raspberries and lemon.
- Prep Time: 10 mins
- Cook Time: 2.5 hrs
- Total Time: 2 hrs 40 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh raspberries
- 1/4 cup lemon juice
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups hot water
Instructions
- Grease the slow cooker insert with butter or cooking spray.
- Spread raspberries evenly at the bottom.
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- Add melted butter, milk, and vanilla extract. Stir until smooth.
- Pour batter over the raspberries.
- Sprinkle brown sugar evenly over the batter.
- Pour hot water over the top without stirring.
- Cover and cook on high for 2-2.5 hours until the top is set.
- Let cool slightly before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Use frozen raspberries if fresh ones are unavailable.
- Adjust sugar based on sweetness preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg