Method

Hand blend the melted butter, brown sugar and golden syrup in a bowl and leave aside. In a separate bowl whisk the eggs then mix in the syrup mixture.
Next mix in the milk & vanilla.
Sieve your flour & baking powder into your mixture.

Next create your cinnamon roll mixture in a state bowl and transfer to a piping bag or you can add a little milk and make it runnier perfect for pouring a swirl.

Rub the slow cooker with butter then lime with baking parchment, add half your cake mixture the half of your cinnamon mix, remaining cake mix and cinnamon mix. Bake on high for 2- 2 1/2 hours. Mine always takes 2hrs and 15 minutes so it’s perfect to make before dinner and will be ready for after dinner! You’re looking for a cooked cake with a risen centre.

Serve with lashings of custard or ice-cream

Check out desserts on the website for a warming gaingrr sponger version.

To change to a syrup sponge, swap the treacle 150g golden syrup and omit the ginger syrup/ginger and spices. Add 1 tsp vanilla to your cake batter.
Follow the same cooking instructions.