Buttermilk slow cooker cake

Ingredients

200g self raising flour

200ml buttermilk

125g caster sugar

2 eggs

100g butter or margarine, I like to use Bertolli

Optional topping -Clotted cream and berries

Method

1. First make sure you have a deep cake tin that fits inside your slow cooker. Scrunch up a bit of cooking foil and place at the bottom of the slow cooker

2. Grease and line the base of your cake tin with baking parchment.

3. Beat the Bertolli and caster sugar together until light and fluffy either in a free standing mixer with a paddle attachment .

4. Add the eggs one at a time adding a large spoonful of flour after each addition and beating really well, add more flour if to starts to curdle.

5. Beat in the remaining flour and then the Buttermilk.

6. Pour into the lined tin.

7. Pop the tin inside the slow cooker. Place on the lid and then cook on high until cooked.

8. Sorry this bit is a bit vague but it all depends on your slow cooker. Mine only took an hour. It will not be at all brown on the top so it is hard to tell if its cooked but if you insert a knife into the middle and it comes out clean it is cooked.

9. You may need to wipe the lid with kitchen paper towards the end to absorb condensation.

10. Once cooked turn out onto a wire rack and allow to cool and then cover with clotted cream, cream, fruit or just a dusting of icing sugar.