Description
Grab your slow cooker—this Slow Cooker Chocolate Self-Saucing Pudding is the easiest (and yummiest) dessert going! My babes were very happy I had to test it... multiple times 😉 It's from my Slow Cooker Course where I help you prep a whole week's worth of healthy, budget-friendly meals in just 1 hour. Freezer dump bags? Tick. Cheaper shopping bill? Tick. Organised mum life? Triple tick!
Ingredients
Pudding:
125g butter
1 cup rapadura sugar
1 ½ cups white spelt flour
2 heaped tspns baking powder
1 egg
1 cup milk
3 tbsp raw cacoa powder
2 tspns vanilla paste
½ cup chopped hazelnuts
1 cup frozen raspberries
100g dark chocolate
Topping:
2 tbsp rapadura sugar
1 tbsp raw cacoa powder
2 tbsp chopped hazelnuts
2 ½ cups boiling water
Instructions
STEP 1: Boil your jug and get going on melting the butter.
STEP 2: Add all the remaining ingredients except the nuts, berries and chocolate to the melted butter. Give it a whizz,/stir until it comes together into a cake batter. Now stir the nuts, berries and chocolate through the mixture, this will give it a nice texture.
STEP 3: Grease the slow cooker with butter and then pour the pudding mixture in. Using a spatula to make the pudding flat and level.
STEP 4: Sprinkle the topping over the cake and then very-very-very slowly, pour the hot water over the pudding. I do that from the middle and I do it very slowly as doing it fast and on the side, could break your cooker.
STEP 5: Pop a tea towel under your lid and let cook for 2-hours on low, or until it’s set in the middle. At times, mine has been done at 1.5hrs.
STEP 6: Dust it with icing sugar and serve it high with ice cream and berries! It's the ultimate!
Notes
Allergies:
Gluten-free: Use a GF flour mix.
Dairy-free: Use macadamia or avocado oil.
Egg-free: Use a ground chia egg (1tbsp chia + 3tbsp water).
- Prep Time: 10 mins
- Cook Time: 2 hours on low