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Slow cooker dark chocolate pudding with pears

Want to make this pud kid-friendly? Swap rum for an extra ¼ cup water. - by Better Homes and Gardens
  • 01 Jun 2021
Slow cooker dark chocolate pudding with pears
Prep: 150 Minutes - Cook: 10 Minutes - Serves 6
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On a cold winter’s night, nothing beats a self-saucing pudding - especially if it’s one that requires very little effort to make. By delegating dessert to the slow cooker, you can pour your heart into the main course and reward yourself with a steaming bowl of slow cooked self saucing pudding at the end. 

This recipe uses dark chocolate, sliced tinned pears and a swig of Scotch whisky (but if you’re cooking for the kids you can swap this for the same quantity of boiling water). 

Once you've mastered this recipe, try your hand at making an easy apple and caramel self-saucing pudding, a 5-minute pina colada self-saucing pudding or a classic lemon self-saucing pudding with golden syrup cream.

Ingredients

200ml milk

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

Method

  1. Put milk, egg and butter in a large bowl and beat using a whisk until smooth. Whisk in vanilla extract and sugar.

  2. 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.

  3. 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.

  4. 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.

Cook's tips

  • 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 

10 best self saucing puddings

5 minute pina colada self-saucing pudding

Chocolate salted self-saucing pudding

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  • Desserts Recipes
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