Golden Castle Syrup Sponge Cake Pudding - Slow Cooker

1. Lightly oil 4 to 6 individual pudding bowls (150ml/1/4 pint) and place a small circle of lightly oiled greaseproof paper in the base of each one. Place a trivet or a metal pastry cutter with a flat plate on top into the slow cooker cooking dish and pour around 2.5cm (1") of cold water. Switch the slow cooker to high. 2. Place the butter and caster sugar in a large bowl, and beat together until the mixture is creamy and pale. 3. Stir in the vanilla essence and gradually add the beaten eggs a bit at a time. Add a tablespoon of flour after each addition and beat well. 4. When the mixture is smooth, add the remaining flour and gently fold in. Add a tablespoon of water and mix to form a soft mixture that will fall easily from a wooden spoon. 5. Spoon enough mixture into each basin to come halfway up the tin. Allow enough space for the puddings to rise. Cover with a double sheet of lightly oiled tin foil and place on the plate. Pour around sufficient boiling water to come halfway up the side of the pudding basins. 6. Cover with the lid and cook for 3 to 4 hours, until firm to the touch. Carefully remove from the slow cooker and allow puddings to stand for 5 minutes. Turn out on to individual serving plates. 7. Warm the golden syrup in a small saucepan and pour a little over each pudding. Serve.