1 egg, lightly beaten
100g unsalted butter, melted
1 tsp vanilla extract
1 cup caster sugar
1½ cups self-raising flour
4 Tbsp Dutch cocoa, sifted
100g dark chocolate, roughly chopped
1½ cups sliced canned pears in natural juice, drained well
1 cup firmly packed dark brown sugar
50ml boiling water
¼ cup Scotch whisky
Thickened cream, to serve
Cooking for the kids?
Simply skip the whisky and add the same quantity of boiling water instead.
No slow cooker?
You can also make these puddings in a 3L ovenproof casserole dish. Using the same ingredients and recipe method, just bake covered with foil for
30-35 minutes at 180°C.
Put milk, egg and butter in a large bowl and beat using a whisk until smooth. Whisk in vanilla extract and sugar.
Sift flour and ½ of the cocoa into a second large bowl. Gradually pour in milk mixture, stirring until a smooth batter forms. Stir in chocolate and pears, then spoon mixture into 4.5L slow-cooker bowl.
Put brown sugar, boiling water, whisky and remaining cocoa powder in a medium jug and stir until combined. Pour whisky mixture over the back of a large spoon over chocolate mixture. Cover and cook on high for 2½ hours or until cake is firm and sauce is thick. Stand for 10 minutes before serving with thickened cream.