Pour the batter into the prepared slow cooker insert, smoothing the top lightly with a spatula so the seeds are evenly spread and the surface is level.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are set, the center is just barely wobbly like soft pudding, and a thin knife inserted near the edge comes out mostly clean. The surface will look matte with a few glossy spots of custard.
Once done, turn off the slow cooker and let the pudding cake rest, covered, for 15 to 20 minutes. It will firm up slightly as it cools while staying soft and spoonable in the center.
Serve the pudding cake warm, scooping it gently from the slow cooker with a large spoon. Store any leftovers, once completely cooled, covered in the refrigerator for up to 3 days, and rewarm individual portions gently in the microwave or enjoy chilled.
Variations & Tips
To lean sweeter and more dessert-like, increase the sugar to 1 1/4 cups; for a more restrained, brunch-appropriate sweetness, reduce it to 3/4 cup. If you prefer a richer, more custardy texture, replace 1/2 cup of the milk with heavy cream. A teaspoon of vanilla extract or finely grated lemon zest (stirred in with the milk) adds a fragrant note without adding to the ingredient count if you consider them pantry staples, but the recipe is designed to stand on its own with just the five listed ingredients.
For a slightly firmer, more cake-like result, add an extra 2 tablespoons of flour and cook toward the longer end of the time range. If your slow cooker runs hot, start checking at 2 hours to avoid overcooking; the edges should be set but not dry or browned deeply. Always use pasteurized eggs and keep the mixture refrigerated if you need to hold it before cooking.
Once cooked, do not leave the pudding cake at room temperature for more than 2 hours; cool leftovers promptly and refrigerate in shallow containers for even chilling. Reheat gently to avoid curdling—short bursts in the microwave or a covered dish in a low oven work best. For a gluten-free version, you can substitute a 1:1 gluten-free baking blend for the all-purpose flour, understanding that the texture may be slightly more delicate and custard-forward.
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