Slow cooker chocolate self-saucing pudding
This clever chocolate pudding recipe uses a slow cooker as opposed to an oven to save energy. The rich, decadent results are easy to achieve, as the slow cooker does most of the work.
Ingredients
- 170²µ/5¾´Ç³ú unsalted butter, diced, plus extra for greasing
- 170²µ/5¾´Ç³ú dark chocolate (minimum 70% cocoa solids), roughly chopped
- 300g/10½oz golden caster sugar
- 3 free-range eggs
- 90²µ/3¼´Ç³ú plain flour
- 65²µ/2¼´Ç³ú cocoa powder
- 150g/5½oz light brown sugar
Method
Lightly grease the bowl of a slow cooker (we used one that had a 3.5 litre/6 pint capacity). Melt the butter and chocolate in a large saucepan, stir together and whisk in the sugar and eggs. Fold in the flour and 40g/1½oz cocoa powder until just combined, then spoon into the prepared slow cooker bowl.
Mix the remaining cocoa powder with the light brown sugar in a heatproof bowl or jug. Whisk in 180ml/6¼fl oz boiling water until well combined. Carefully pour the liquid over the top of the mixture in the slow cooker.
Lay a clean tea towel over the top of the bowl and use the lid to clamp it in place (do not let the tea towel touch the mixture below).
Cook on low for 2¼ hours, then remove the lid and tea towel for 15–20 minutes, cooking until the sauce is bubbling around the sides and the top of the sponge is firm. Serve immediately. Alternatively, if preferred, leave the pudding to cool before serving, as the gooey centre will set like a brownie.
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