Accessibility links

 Please allow 5 – 7 days for your delivery

Thanks – Claire & Deb


Back to Blog

Baking Bread & Cake in your Slow Cooker

January 10, 2021

Baking Bread & Cake in your Slow Cooker

Whilst I would love you to read on – you may have a slow cooker and a busy life so for quickness:

Wright’s bread mixes in your slow cooker – best using a silicone loaf pan on an upturned saucer with 2″ of water in the base of your slow cooker.  On for 1 hour on low to prove then 1 hour and 45 minutes on high to bake.

Wright’s cake mixes in your slow cooker – best using a large round paper cake case silicone loaf pan on an upturned saucer with 2″ of water in the base of your slow cooker.  On low for 3 hours to bake.

Keeping electricity bills down calls for more baking in a Slow Cooker – we have many ideas here on achieving bread and cake bakes and I am posting a few ideas up having seen our products baked in slow cookers – all thanks to Nicky Pashley! Our Cheese & Onion mix with extra grated onion & cheese has been placed in a silicone loaf tin before putting in the slow cooker with an inch of so of water in the base. The slow cooker is put on low for one hour and high for two hours. Great for all you with “Wright” busy lives!

We just wanted to thank Sue Siva for letting us know that our cake mixes are “absolutely gorgeous when cooked for 1 hour and 45 minutes in a slow cooker. Many of our friends have done this too and all got brilliant results”. This Chocolate Fudge cake mix baked in the slow cooker is good enough for us!

Slow Cooker Wright’s Carrot Cake: Nicky made the mix up as per the pack instructions and put a little water in the bottom of the slow cooker pot & then put in the silicone loaf pan (containing the cake mixture). Cooked it on high for approx 1 hour 45 mins (times will vary according to slow cooker make/size). Then made an interesting frosting from a tub and half of Castello pineapple soft cheese that was creamed & mixed with 4 level (flat) desert spoons of icing sugar.
Thanks again to Nicky – our slow cooker supremo! Nicky “made up a pack of Wright’s Garlic & Rosemary Focaccia bread mix (using olive oil). I added to this mixture grated cheese & chopped onion. I lined the slow cooker pot and then poured the mixture in. I cooked it for a hour on low. I then added a whole tube of tomato puree (mixed with a little water to thin it), chopped fresh tomatoes, cooked chopped sausages, cooked bacon, Italian herbs, garlic and a liberal sprinkling of cheese. I cooked it for a further one & 3/4 hours on high. My guys loved it: it was VERY filling.  Timings will vary according to slow cooker size and make.”

Wrights toffee cake mix, with 2 small bananas mashed up and added to the mix, cooked on low for around 3 hours in  Nikky Steels slow cooker!  Nikky called it Banoffee – I call it a show stopper !!

Margaret Martin also did Wright’s toffee cake in her slow cooker and dressed it up – deliciously!

Well another experiment just in the slow cooker for Wendy Marsden – it’s Wright’s Oat & linseed with apricots & dark chocolate chunks – well done Wendy!

Wow again Wendy – Wright’s Cheese & Onion bread mix with added strong cheddar & red onion ….

Wendy confirmed “This would make a lovely picnic loaf to go with cold meats etc …fab experiment turned out delish” and we concur ! 

Nikki’s Ginger cake mix – just going in – are you getting the idea now?

And the resultant bake with a cuppa – nice one Nikki – thanks!

Nicky produced a Chilli loaf from our bread mix in her slow cooker and said “I made the mix up as per packet instructions. Added grated cheese to the mixture. Cooked in my silicone pan in the slow cooker (timing will vary according to slow cooker make/size etc). It had an hour on low to prove and then approx an hour and half on high to cook. This is a nice bread … with a good chilli kick to it for people that like spicy food.” That will be me then Nicky – thanks so much!

David has been using our Premium White Bread Mix, and having sampled some with a bowl of home made leek and potato soup, he honestly said it was delicious (and the soup was good too)!   David experimented by leaving the mixed dough in the Slow Cooker for 3.5 hours and browning off the top in a conventional oven while cooking a roast meal.

Richard likes to put his Cheddar & Sundried Tomato dough in a silicone loaf container, just dry on the base of his slow cooker – some prefer an upturned saucer. The slow cooker is set on high for 2 hours. As the slow cooker starts to heat up, this ultimately rises your dough & then bakes it. Thanks so much Richard.

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.