Slow cooker treacle sponge

3 TB golden syrup
175g unsalted butter, plus extra for greasing
1 TB fresh white breadcrumbs
juice of 1 1/2 lemons
175g caster sugar
zest of 1 lemon
3 eggs
200g self-raising flour
3 TB milk

Put syrup, breadcrumbs and juice of 1/2 lemon in 1.2 litre pudding basin
Cream butter and sugar
Mix in lemon rind then alternate spoonfuls of beaten egg and flour
fold in lemon juice and enough milk to make dropping consistency
Spoon ito pudding basin
Cover with greaseproof paper and buttered foil, creasing it in the centre to allow for expansion. Secure with string and make a little handle to lift it out
Put pudding in slow cooker using a saucer to lift it off of the bottom
Pour boiling water 2/3 up sides of basin
Cover and cook on HIGH for 3 1/4 - 4 hours (until skewer comes out clean)
Cool before inverting onto serving plate