Sunday Comfort: Just 5 ingredients. I make it when I want a cozy dessert cooking away entirely hands-off while we enjoy the afternoon.

This slow cooker plum pudding is my kind of Sunday comfort: just five ingredients, all tossed into the crock, and then you let it quietly bubble away while you enjoy the afternoon with your family. It’s inspired by old-fashioned steamed puddings but simplified for real life—no boiling pots or fancy molds. The plums cook down into a glistening, dark purple, jammy base while the batter turns soft and spoonable, almost like a cozy cobbler-meets-bread-pudding. It’s perfect for those chilly days when you want dessert to take care of itself while the house fills with a warm, fruity smell.

Serve this plum pudding warm right from the slow cooker, spooned into bowls so you can see that glossy, bubbling purple fruit underneath. A scoop of vanilla ice cream or a dollop of whipped cream melts into all the nooks and crannies and makes it feel extra special. If you’re more of a breakfast-for-dessert family, a splash of cream or a spoonful of plain yogurt on top is lovely too. A cup of hot coffee, tea, or cocoa on the side turns it into a full-on cozy afternoon treat, especially if you’re curled up with a movie or a board game.

Servings: 6

2 pounds ripe dark purple plums, pitted and sliced

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter to help prevent sticking and make cleanup easier.

Add the sliced plums to the bottom of the slow cooker. Sprinkle 1/2 cup of the granulated sugar over the plums and gently toss right in the crock so the fruit is evenly coated. Spread the plums back into an even layer; this will become your glistening, jammy base.

In a medium bowl, whisk together the remaining 1/2 cup granulated sugar and the all-purpose flour until no streaks remain. This helps the sugar distribute evenly so you don’t get sweet pockets in the pudding.

Pour in the milk and the melted butter. Whisk until you have a smooth, pourable batter with no dry spots. It will be a bit thinner than cake batter but thicker than pancake batter.

Slowly pour the batter over the sugared plums in the slow cooker, trying to cover as much fruit as you can. It’s okay if some plums peek through—the batter will puff and sink around them as it cooks.

Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the top is set and lightly springy and the edges are pulling slightly away from the sides. You should see the dark purple plum layer bubbling up around the edges with a glossy, jammy look.

Turn off the slow cooker and let the pudding sit, covered, for about 10 to 15 minutes. This short rest helps it firm up just enough to scoop while keeping the center soft and custardy.

To serve, spoon down through the tender pudding to scoop up both the golden, cake-like top and the deep purple, jammy plums underneath. Serve warm straight from the slow cooker with your favorite topping.

For extra flavor without adding ingredients, you can brown the butter before melting it into the batter; it gives the pudding a toasty, nutty note that pairs beautifully with plums. If your plums are very tart, taste one and bump the sugar up by 2 to 3 tablespoons (taken from the 1 cup measurement) or drizzle a little honey over the fruit before adding the batter. For picky eaters who don’t like noticeable fruit chunks, slice the plums very thin or even chop them small; they’ll melt down more smoothly into that jammy layer. If you prefer a richer, custard-like texture, swap half of the milk for heavy cream. To make this feel a bit more like a breakfast bake, reduce the sugar slightly and serve leftovers warm the next morning with a spoonful of yogurt. The pudding reheats well: scoop portions into bowls and warm in the microwave in short bursts, or let the slow cooker sit on WARM for up to an hour if your crew isn’t ready for dessert right away.