Slow Cooker Chocolate Self-Saucing Pudding

This Slow Cooker Chocolate Self-Saucing Pudding is your new go-to for winter comfort - rich, gooey and made with simple pantry staples. The magic happens right in the slow cooker, creating two beautiful layers: a soft, cake-like top and a thick chocolate fudgy sauce hidden beneath.

It’s everything you want in a dessert - warm, indulgent, budget-friendly and easy enough to pop on in the afternoon for a no-fuss evening treat.

The slow cooker does all the work while you get on with your day - no need to watch the oven or prep anything fancy. Just set it and forget it. Serve warm with ice cream, custard or berries and get ready to watch it disappear.

chocolate, pudding, winter warmers, slow cooker, cake, sauce, topping,

dessert

Australian

Yield: 8

Author: Ange Zahn

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Slow Cooker Chocolate Self Saucing Pudding

This slow cooker chocolate self-saucing pudding is a rich, gooey and indulgent dessert that’s perfect for winter nights. With a soft, brownie-like sponge, each spoonful reveals a luscious fudgy chocolate sauce that forms naturally as it bakes. Serve warm with a scoop of vanilla ice cream or a dollop of cream for the ultimate comfort food. Make it this weekend and watch everyone go back for seconds!

Prep time: 10 MinInactive time: 15 MinTotal time: 25 Min

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Ingredients

Chocolate Pudding:

• 150g unsalted butter
• 150g dark or milk chocolate melts
• ½ cup milk
• 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
• 1 ¼ cups brown sugar
• ⅓ cup (30g) cocoa powder
• 1 cup SR flour
• 1 egg

Sauce:

• ⅓ cup cocoa powder
• 1 ¼ cups brown sugar
• 1 ¾ cups boiling hot water

Instructions

1. Lightly grease the bowl of your slow cooker.
2. In a medium saucepan over low heat, melt the butter, chocolate, milk and vanilla. Stir gently until smooth, then remove from heat.
3. Stir in the brown sugar and cocoa powder. Sift in the flour and mix through. Add the whisked egg and stir until just combined.
4. Pour the batter into the greased slow cooker and smooth the top.
5. In a small bowl, mix together the sauce’s cocoa powder and brown sugar. Sprinkle this mixture evenly over the top of the pudding batter.
6. Carefully pour the boiling water over the back of a large metal spoon so it gently flows over the cocoa sugar topping. Do not stir.
7. Place the lid on (no tea towel needed) and cook on high for 2–3 hours. The pudding is ready when the cake is puffed, light and spongy and springs back when gently pressed in the centre.
8. Let the pudding sit for 10–15 minutes to allow the sauce to thicken.
9. Spoon into bowls while warm and top with vanilla ice cream, custard, whipped cream or fresh berries.

Notes

TOP TIPS:

• Make ahead: Mix the dry ingredients earlier in the day, then quickly add the wet when ready to cook.
• Storage: Store leftovers in the fridge and reheat in the microwave — it’ll still be saucy!
• Want more sauce? Adding extra boiling water or reducing cook time by 10 minutes.
• No slow cooker? Try the oven-baked version instead — just as delicious!

Nutrition Facts

Calories

583

Fat

24 g

Sat. Fat

14 g

Carbs

96 g

Fiber

4 g

Net carbs

92 g

Sugar

78 g

Protein

5 g

Sodium

42 mg

Cholesterol

63 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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