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
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.
- If you don't have a 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.
- If you're cooking for the kids, you can make this recipe family friendly by omitting the whisky and adding the same quantity of boiling water instead.
WATCH: Karen Martini make a salted chocolate, self-saucing pudding
You may also like