Slow-Cooker Butterscotch Pecan Blondie Pudding Cake Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the blondie batter according to your preferred recipe, making sure it is ready to be spread immediately. Chop the pecans finely to ensure they distribute evenly throughout the batter.

Have all your topping ingredients measured and ready to go, as the assembly process is quite fast. Ensure you have a kettle or pot ready to bring your water to a rolling boil just before you are ready to pour it over the cake.

Instructions

Layering the base

1. 1Prepare the blondie base
   Combine the prepared blondie batter with the toasted pecans in a mixing bowl. Spread the mixture evenly across the bottom of the 6-quart slow cooker.
   Look for The batter should be spread in an even layer covering the bottom surface of the crockpot insert.
   Tip Ensure the crockpot is lightly greased or lined for easier cleanup later.

The blondie batter should be spread in an even, uniform layer across the bottom of the slow cooker, providing a stable foundation for the toppings. The toasted pecans should be evenly distributed throughout the batter.

Ensure that no gaps are left at the bottom, as this will help the cake cook evenly without burning in spots. Check that your slow cooker is placed on a heat-resistant surface before you begin adding the ingredients.

Adding toppings and liquid

2. 2Layer the toppings and liquids
   Sprinkle the dark brown sugar and butterscotch chips evenly over the top of the blondie layer. Whisk the boiling water and melted butter together, then carefully pour the liquid mixture over the top, avoiding stirring.
   Look for Pour the liquid slowly so it does not disturb the batter layer underneath.
   Tip Adding the liquid slowly helps maintain the separation needed for the pudding effect.

The brown sugar and butterscotch chips should create a uniform layer over the batter. When pouring the boiling water and melted butter mixture, do it very gently to avoid creating holes or mixing the layers prematurely. The liquid should cover the toppings, but you should not see the batter floating up through the surface. The smell of warm butter and sugar should start to become apparent as the ingredients settle into the cooker.

Slow cooking to perfection

3. 3Slow cook and serve
   Cover the slow cooker and cook on HIGH for 2.5 hours. The blondie layer should set while the liquid transforms into a thick sauce. Ensure the internal temperature reaches 160°F (71°C) to safely cook the eggs in the batter.
   Look for The edges should look set and golden, with a bubbling caramel sauce visible around the sides.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not lift the lid frequently as this releases trapped heat and steam.

During the final phase, the slow cooker should be emitting a warm, sweet aroma. The edges of the cake will pull slightly away from the sides of the cooker, and the bubbling sauce will be clearly visible. It is important to wait for the full duration to ensure the caramel sauce reaches the desired consistency. Once the timer goes off, the pudding cake should look glossy on top and feel set to the touch.

Common mistakes

Avoid stirring the ingredients once they are layered in the slow cooker, as this will prevent the cake and sauce layers from forming correctly. Another common mistake is lifting the lid too often; doing so releases vital heat and moisture, which can significantly lengthen the cooking time and lead to an unevenly cooked dessert.

Finally, ensure your water is actually boiling when poured; if the water is too cool, the caramel sauce will not thicken, and the cake may become soggy.

How to tell it’s done

The pudding cake is done when the edges appear set, firm, and golden brown, while the center remains slightly soft and jiggly. The internal temperature must reach 160°F (71°C) to ensure the egg-based batter is fully cooked.

A toothpick inserted into the center should come out with a few moist crumbs, but not raw batter. The sauce should be visible and bubbling around the edges, indicating the sugar has caramelized and thickened properly.

• Egg dishes: 160°F (71°C) in the thickest part