You could also try a steamed suet pudding, either meat or sweet.
You need to have some distance between the bottom of what you are cooking and the bottom of the SC but you can do that with crumpled foil.
Steak and mushroom pudding.
mushrooms chopped
chopped steak/beef dusted with flour and salt and pepper - this will thicken the gravy so coat every piece of meat but don't have big areas of flour
Make suet pastry according to the packet (usually 1:2 ratio of suet and self raising flour)
Get a pudding basin or a pyrex mixing bow and generously grease itl. Roll the pastry out in a circle - cut one third off for the lid use the 2 thirds to line the pudding basin.
put the meat and mushrooms in the pudding - you need enough to be packing the meat in. Crumble an oxo in to the pudding (I like oxo you can replace this and the water with home made stock if you have any).
roll out the lid and fit it on to the pudding
boil the kettle.
Put some crumpled foil in the bottom of the SC and stand the pudding on it.
make a hole in the top of the pudding with your finger and pout boiling water through it carefully until it is full.
Pour the rest of the water in to the sc up to the bottom of the pudding bowl - you are steaming the pudding slowly not cooking it in water.
Put the sc lid on and leave until dinner time.