1 cup plain flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs, lightly beaten
2 Tbsp cooking oil
2 Tbsp milk
1 tsp vanilla extract
1 cup fresh (or frozen) raspberries
1 cup fresh (or frozen) blueberries
1 cup sliced fresh strawberries
3/4 cup sugar
1/2 cup water
Stir first 5 ingredients together in a bowl.
Add eggs, cooking oil, milk and vanilla and mix well.
Turn into an ungreased 3.5 litre slow cooker.
Measure remaining 5 ingredients into a saucepan.
Heat, stirring occasionally, until boiling.
Pour over the batter in slow cooker.
Place 5 paper towels between top of slow cooker and lid.
Cook on HIGH for 1 3/4 – 2 hours.