Slow Cooker Chocolate Self-Saucing Pudding with Cherries Recipe
This decadent chocolate self-saucing pudding made in a slow cooker is an easy set-and-forget dessert. The cherries and orange add delicious flavour, and the molten chocolate sauce forms as it cooks. Serve warm with vanilla ice cream.
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Ingredients
Pudding:
- 125 grams brown sugar
- 100 grams salted butter melted
- 1 tsp vanilla extract
- 4 large eggs
- Zest of one orange
- 125 ml milk
- 250 grams self-raising flour
- 30 grams cocoa powder
- 100 grams good-quality dark chocolate 70% cocoa, chopped
- 150 grams fresh or frozen cherries pitted
- 50 grams grated milk chocolate optional
Chocolate Sauce:
- 150 grams white or brown sugar
- 20 grams cocoa powder
- 2 Tbsp orange liqueur such as Grand Marnier or Cointreau (optional)
- 2 cups boiling water
Instructions
- In a large bowl, add the brown sugar, melted butter, eggs, vanilla extract, orange zest, and milk. Using an electric handheld mixer or whisk, mix until well combined.
- Add the self-raising flour and cocoa powder, then mix until smooth.
- Fold through the chopped dark chocolate and pitted cherries.
- Butter the pot of your slow cooker and tip the batter in. Spread to form an even layer across the bottom.
- Add the sauce ingredients to a small pot and heat until the sugar dissolves and the mixture is well combined.
- Gently pour the sauce over the chocolate batter. Cover the slow cooker pot with a tea towel before putting on the lid. This will absorb any excess moisture.
- Cook on high for 1 hour and 25 minutes to 2 hours. About 1 hour and 10 minutes into the cooking time, scatter over the grated milk chocolate if using.
- To test if the pudding is done, the top should be springy to the touch, and the top two-thirds of the batter should be cooked through when tested with a sharp knife. There should still be molten sauce at the bottom.
- Serve warm with vanilla ice cream.
Notes
Storage: Store leftover pudding covered in the fridge for up to 3 days.
Reheating: Reheat individual portions in the microwave for 30-45 seconds until warmed through. You can also reheat the whole pudding covered in a 160C oven for 15-20 minutes.
Freezing: This pudding can be frozen for up to 2 months. Freeze in individual portions for easier reheating. Thaw in the fridge overnight and reheat as above. The texture may be slightly less fluffy after freezing, but it will still be delicious.
Slow cooker variations: This recipe was tested in an Instant Pot slow cooker. If using a different brand or size, you may need to adjust cooking time.
Servings: 6