• grease insert of 1.5lt slow cooker with canola oil spray.
• mix cake mix as per instructions, add to slow cooker.
• add blueberries on top of cake mix.
• mix instant pudding as per instructions, add half to the slow cooker on top of blueberries and cake mix.
• add white chocolate buds on top of pudding.
• place cotton tea-towel over insert and place lid on top.
• cook on high setting for 20 minutes, then switch to low for 1.5 hours or until springs back on top.
• run a sharp knife around edges to loosen and turn out onto a plate.
• serve warm with remaining vanilla pudding and vanilla ice-cream.

Notes

• When using a larger slow cooker, place ingredients in a cake tin, put an inch of water in the slow cooker and place 2 egg rings under the cake tin to keep it suspended in the water, off the bottom of the cooker.