Ingredients:

2 eggs

2 tablespoons milk

150 g butter, at room temperature

150 g caster sugar

150 g self-raising flour, sifted

1 teaspoon vanilla extract

big blob of biscoff or whatever you wanted to use

Directions:

1. Extra butter to grease the pudding bowl.

2. Grease your bowl, and add a big blob of Biscoff at the bottom, this will be a sauce for the top of your cake.

3. Cream the sugar and butter, add eggs and vanilla essence, then the flour and a few drops of milk to stop it being stiff, once it’s smooth pour into the prepared bowl then use baking paper or foil and tie on top of the bowl with string.

4. Put in the slow cooker, put it on a ramekin so the bowl wasn’t directly on the heat at the bottom, then put boiling water around the cake but not so much it could leak in (about 3/4 the way up).

5. Cook in high for around 2-3 hours depending on how your slow cooker cooks.

Bon Appetit!