Melted butter, to grease
1 cup milk
Extra 100g unsalted butter, melted
1 egg, lightly beaten
1 cup caster sugar
1 1/2 cups self-raising flour
5 Tbsp cocoa, sifted
1 1/2 cup roasted natural almonds, finely chopped
1/4 cup raisins
1 cup brown sugar
1 3/4 cup boiling water
1/4 cup dark rum
Vanilla ice-cream, to serve
Grease the bowl of a 4.5Lcapacity slow cooker with butter.
Put milk, extra butter and egg in a large mixing bowl. Whisk until smooth. Stir in sugar.
Sift flour and 3 Tbsp of the cocoa over milk mixture. Stir until combined, then stir through almond and raisins. Spoon mixture into prepared bowl.
Put brown sugar, water and remaining cocoa in a medium bowl and stir until combined. Add rum. Pour mixture over the back of a large spoon over batter. Set appliance to high, cover and cook for 2 1/2 hours or until cake is firm. Stand for 10 minutes. Serve with scoops of ice-cream.