Self Saucing Chocolate Pudding (Slow Cooker)
photo by May I Have That Rec
- Ready In:
- 3hrs 5mins
- 1 cup caster sugar
- 1 1⁄2 cups self raising flour (sifted)
- 90 g butter (melted and cooled)
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 egg (lightly beaten)
- 3⁄4 cup milk
- 1 cup light brown sugar
- 2 tablespoons cocoa powder (extra)
- 2 1⁄2 cups boiling water
- 1 tablespoon icing sugar (or as much as you need to serve)
- 6 scoops ice cream or 6 scoops cream, to serve
- Preheat slow cooker for 20 minutes on high.
- Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
- In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
- Sift brown sugar and extra cocoa powder over mixture.
- Using a spoon, gently and evenly pour the boiling water over the mixture.
- Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
- Serve with sifted icing sugar and ice cream or cream.
Questions & Replies
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This was a fantastic dessert, though I used low-fat milk, and the cooking time in my cooker was 3 1/2 hours. Probably different sizes, but it did not burn. This came together real well. I was going to add some chocolate chips to this, but the recipe looked fine as is I for one like chocolate pudding, the DS let hers cool in the fridge, and I had mine while still warm. They were both good either way. Tagged and made for PRMR. Thanks Pat for a nice dessert.<br/>. Forgot to mention served with some vanilla ice cream.
This is a great recipe and very easy to make, it has worked perfectly every time I have made it. Mind you I am one of those cooks who is quite liberal with certain elements, for example 2 tablespoons of cocoa powder becomes 2 heaped tablespoons, and if I don't have enough cocoa powder but I do have cooking chocolate, I melt the cooking chocolate and add that instead to substitute. As an experiment for a birthday dessert that has been requested I altered the recipe a little last night to get a chocolate mint self saucing pudding. So all I did that was different, apparent from 2 heaped tablespoons of cocoa powder, was to add 2 teaspoons of peppermint essence and 2 tablespoons of Creme de Menthe liquor to the batter. Then when pouring over the hot water I changed the ratio to about 2 cups boiling water and 1/2 cup of Creme de Menthe liquor. End result - delicious, worked perfectly.
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