Autumn days just scream for warm, comforting food. Especially in the evenings, when it gets all chilly and dark. I love having something cooking at the stove or in the oven at such moments. This pudding cake is perfect for that. You can prepare it in the evening, eat a little bit before going to sleep and then have the rest as a nice and filling snack the next day. As I was feeling a bit under the weather, the past days, I haven’t done a lot of real cooking. Of course I’ve prepared all my meals, but rather simple and little inspiring. So when yesterday evening I felt some of my energy return, I immediately used the opportunity to prepare some nice snack for the coming days. Well, not that this recipe takes a lot of effort. It was more that I used the energy to get the idea for making it. You know what I mean, right? When you are not really ill, but not in complete top form either, that your brain can feel rather foggy. Luckily, I feel able to think clearly once again. So I got up early today and got to enjoy the beautiful misty morning that it was. I wasn’t the only one in the house feeling down, by the way. You remember my little baby lettuce leaves, that I was talking of so proudly last week? I’m afraid they will not make it. I don’t really know what happened. They started growing very nicely, but all of a sudden that stopped and they have stayed pale and skimpy with no signs of growing for a week now. They look quite pathetic, really. Maybe it’s too late in the year already, I’m not sure. What I do know is that they are not going to make a very big salad, so I will probably just have to throw them out. Poor things… Anyhow, back to food. That’s the important stuff, right? I used my lovely crock pot for the recipe, but if you do not have one, I’m sure you could try it on the stove. I’m not sure how that would turn out, though, so if you have tried that, please let me know! Chewy Cranberry Pudding Cake (serves three) (made in a slow cooker) What you will need:
- 60 grams of wholemeal flour
- 75 grams of rolled oats
- A pinch of salt
- 1 tablespoon of coconut sugar or other sweetener
- 2 tablespoons of dried cranberries
- Half a teaspoon of baking powder
- 2 tablespoons of vegetable oil
- 4 to 6 tablespoons of milk
- Mix all of the dry ingredients together.
- Add in the oil and enough milk to make it a firm dough.
- Now grease the bowl of the slow cooker and put in the dough.
- Bring water to a boil and pour it over the dough, until it is almost covered. Don’t stir!
- Immediately put on the lid of the slow cooker and turn on to high.
- Leave to cook for about an hour. Don’t worry it will look (and smell) rather strange and not tasty at all. It got me a bit afraid too. But it will all be okay once you take the first bite, trust me!
- After that, turn off the heat but leave for another hour.
- Enjoy right away, or store overnight in the fridge for a festive breakfast or snack.