Slow Cooker Chocolate Orange Pudding
This Slow Cooker Pudding is the ultimate dessert indulgence, with an oozing chocolatey sauce and delicious sponge filling. Make it ahead of time and leave to cook until it's time to serve.
Servings: 8
Ingredients
- 20 g Unsalted butter At room temperature, for greasing
For the sponge pudding mixture:
- 100 g Unsalted butter Melted
- 250 g Self-raising flour
- 125 g Soft light brown sugar
- 30 g Good quality cocoa powder
- 1 tsp Baking powder
- 3 Eggs
- 150 ml Milk (Whole or semi-skimmed)
- 2 tsp Orange extract
- 157 g Terry's Chocolate Orange (Or other orange-flavoured chocolate), roughly chopped
For the topping:
- 150 g Soft light brown sugar
- 20 g Good-quality cocoa powder
- 500 ml Boiling water
Instructions
- Grease the slow cooker bowl thoroughly with the 20g/1oz butter.
- In a large bowl, make the pudding mix. Mix the melted butter, flour, sugar, cocoa, baking powder, eggs, milk and orange extract together until smooth. Put into the greased slow cooker bowl and even out the top. Add most of chocolate orange segments evenly on top, pressing them into the mixture (keep a few segments back for decoration at the end).
- Mix the sugar and cocoa powder for the topping in a small bowl, then sprinkle it evenly over the top of the pudding mix.
- Carefully pour over the boiling water (it will all look a bit odd at the moment, but keep the faith!) Put the lid on the slow cooker and cook on HIGH for 1-2 hours until the pudding is firm in the middle.
- Take off the lid and sit your reserved pieces of chocolate orange on top to decorate, put the lid back on and cook for a further 30 minutes, then serve.
- Keep leftovers in the fridge and reheat in the microwave (or serve cold) for pudding the next day.
To make without a slow cooker:
- Make as above in a shallow baking dish (about 27x20cm) and baking at 160℃/320F fan, 180℃/350F or Gas Mark 4, covered in foil, for 30-40 minutes.
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Notes
Lining: If your slow cooker is the ceramic type (and is NOT non-stick) I would recommend lining it with baking paper before cooking this cake. Just squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape) there will be no need to use the butter to grease it
To make ahead: If you're short on time, you can mix up the sponge batter and leave in the fridge overnight before adding the toppings and baking the following day. This method does give a slightly less fluffy sponge, but it's still delicious
Gluten free: To make a gluten free version of this, replace the flour and baking powder with gluten free versions
Nutrition
Calories: 521kcal | Carbohydrates: 68.2g | Protein: 9.5g | Fat: 22.6g | Saturated Fat: 13.2g | Sodium: 600mg | Fiber: 3.8g | Sugar: 44.9g