Five Slow Cooker Desserts That Are Ultimate Comfort Food Goals

Guaranteed to satisfy your sweet tooth
Five Slow Cooker Desserts That Are Ultimate Comfort Food Goals

Slow Cookers don't have to be used for cooking savoury dishes. You can make some delicious sweet treats in them too. We have our tried and tested top slow cooker desserts for you to try out.

Needing a slow cooker? Get one here*!

Slow Cooker Desserts

Crockpot Banana Cake

banana cake on plate with fork


  • 3 Small bananas (ripe)
  • 3/4 cup Caster sugar
  • 3/4 cup Self raising flour
  • 3/4 cup Unsalted butter
  • 3 Large eggs
  • 1/4 teaspoon Vanilla extract*
  • 1 tablespoon Fine brown sugar


  • Whisk all ingredients together.
  • Coat the inside of the slow cooker with cooking spray.
  • Pour in the mix then cook on low for three hours.
  • Once the three hours has gone and you see no wet patches with the sides are pulling away, sprinkle on the brown sugar and cook for another 20 mins.

Crockpot Bread and Butter Pudding

bread and butter pudding on a plate


  • 3 large eggs
  • 3/4 cup light brown sugar
  • Spice mix of tablespoon of each ground nutmeg and cinnamon
  • 200ml Double cream
  • 240ml Milk
  • 3 teaspoons Vanilla extract
  • 2/3 cup Unsalted butter
  • 2/3 cup Raisins*
  • 2/3 cup Chopped pecans
  • 15 slices of White bread (cubed)
  • Splash of dark rum (for adults only)


  • Coat the inside of the slow cooker with cooking spray.
  • Melt the butter then whisk in the eggs, sugar, spice mix, cream, vanilla and butter.
  • Add in the bread cubes until soaked.
  • Gently mix in the raisins and pecans.
  • Pour mix into slow cooker and cook on LOW for 2 hours.

Crockpot Sticky Toffee Apple Pudding

Sticky Cake with sauce on a plate with spoon


  • 1 1/2 tablespoons Vegetable oil
  • 1 cup Unsalted butter
  • 3 medium eggs
  • 1 cup Soft light brown sugar
  • 1 cup Self-raising flour

For the Toffee Apple Sauce

  • 2 Golden Delicious apples (peeled, cored and cubed)
  • 1 tablespoon Vanilla extract
  • 250ml Cloudy apple juice
  • 1/2 cup Golden syrup*
  • 1/2 cup Soft light brown sugar


  • Coat the inside of the slow cooker with cooking spray.
  • Blend the vegetable oil, butter, eggs, sugar and flour and whisk until you have a fluffy texture cake mix.
  • Pour the cake mix into the slow cooker.
  • In a pan, heat the apples, apple juice, golden syrup and sugar and gently bring to the boil.
  • Carefully pour this toffee apple mix on top of the cake mix and cook on HIGH for 3 hours.

Crockpot Chocolate Brownie


  • 3/4 cup Unsalted butter
  • 1 cup Caster sugar
  • 1/2 cup Plain flour
  • 1/3 cup Dark cocoa powder*
  • 1/2 cup Chocolate chips
  • Pinch of salt


  • Coat the inside of the slow cooker with cooking spray.
  • Mix all the Ingredients, except the chocolate chips, until the brown batter is smooth
  • Gently fold in the chocolate chips and decant into the slow cooker.
  • Cook on LOW for 3 hours.

Crockpot Creme Caramel

two creme brulees with spoons


  • 600ml Full fat milk (blue top)
  • 3/4 cup Golden caster sugar
  • 1 teaspoon Vanilla extract
  • 6 Large eggs (4 Egg Yolks and 2 Eggs)
  • 50ml water


  • Coat six 150ml ramekin dishes* with cooking spray.
  • Pour the full fat milk and vanilla extract into a pan and let it simmer for two minutes.
  • Remove from heat and leave to cool for an hour.
  • Put half of the caster sugar in a pan and add all of the water, slowly boil until the sugar has dissolved and has caramelised.
  • Spoon some of the caramel syrup into the bottom of each ramekin.
  • Use a bowl and mix the rest of the caster sugar, egg yolks and eggs. Make sure to whisk until fluffy.
  • Bit by bit, add in the cooled vanilla milk mixture to the egg/sugar mix.
  • Once folded in and smooth, spoon in equal amounts to the ramekins.
  • Pour some boiled water (Roughly 1cm high) into the slow cooker and set to LOW.
  • Cover each ramekin with foil and place into the slow cooker. The water should be roughly halfway up the ramekin. If it's not, then top up until it is.
  • Cook on low for 3 hours.
  • Then, leave to cool down completely at room temperature. Once cooled, leave in the fridge for two hours, or overnight if time allows.

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