These little puddings are super easy to make—you just need a slow cooker and pudding basins. (ramekins will work too!) They cook much faster in mini form, which is a bonus.

I adapted the the recipe below from one that was originally used dairy and a regular sized pudding basin. The recipe called for 1½ cups of milk (I used almond milk), which seemed like way too much liquid. So, I only used 1 cup. The batter reminded me of blueberry muffin mix, which should have been my clue that it wasn’t wet enough. The puddings still tasted great, but they had more of a muffin texture. Lesson learned! So, the version below uses the original liquid amount.

Equipment: 

1. 5 fl oz small pudding basins with and Lid 4. You can buy them on Amazon or at www.justpuddingbasins.co.uk.
   
2. A slow cooker/crockpot. An Instapot works well too.

Ingredients:

• 3 tbsp margarine or butter (I used dairy-free butter)
• 1½ cups milk (I used almond milk)
• 1 tbsp vanilla extract
• 2 cups flour
• 3 tsp baking powder
• Pinch of salt
• 1 cup sugar
• 2 eggs
• 2 cups blueberries

Directions:

1. Melt the margarine, then stir in the milk, vanilla, and beaten eggs.
2. In a separate bowl, combine flour, baking powder, sugar, and salt.
3. Mix wet and dry ingredients together until well combined.
4. Gently fold in the blueberries.
5. Grease pudding basins (or ramekins) well. Fill each about ¾ full. Secure lids, or if using ramekins without lids, cover with foil and tie string around the rim to keep water out.
   
6. Arrange the basins in the bottom of your slow cooker (I used my Instant Pot on the slow cook setting). Carefully pour water into the cooker until it reaches just over halfway up the sides of the basins. Note: my Instapot would only hold 5 basins, but I think I could have easily made another four with the left over batter!
   
7. Slow cook on high for 1 hour.
8. Remove basins, let cool for a few minutes, then invert onto a plate. If they stick, run a butter knife around the rim to loosen.

Best served warm! If you don’t eat them right away, reheat by covering with a damp paper towel and microwaving for about 20 seconds. Top with whipped cream, rum sauce, or custard. I cheated and used Bird’s Custard—a staple in my English mother’s cupboard when my brother and I were growing up.

Enjoy!