|2 tsp||Baking powder|
|2 Tbsp||Canola oil|
|1 ¼ cups||Water|
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- Place batter ingredients (flour, baking powder, sugar, finely grated zest of 1 lemon, salt, milk, canola oil) in a bowl and beat gently to combine. Transfer to the greased bowl of a slow cooker.
- Make sauce by stirring boiling water, lemon juice of a lemon and sugar together in a bowl. Pour this liquid carefully over the batter.
- Place five paper kitchen towels between the top of the slow cooker and its lid. Cook on high for two hours. The sponge pudding will rise to the top and a lemon syrup sauce will develop underneath. Serve hot with yoghurt or cream on the side.