Crockpot self saucing pudding

johnwood, Jun 15, 3:48am
Anyone have a good recipe. Thanks ( Mrs JW )

harrislucinda, Jun 15, 4:33am
just use a favorite recipe with a see thru lid you can see if sponge is cooked

johnwood, Jun 15, 8:08am
Oh ok thanks

willman, Jun 15, 8:12pm
NGREDIENTS 1 cup Flour (Plain) 3/4 cup Brown Sugar firmly packed 2 tbsp Cocoa 2 tsp Baking Powder 1/4 tsp Salt Liquid Ingredients 1/2 cup Milk 2 tbsp Oil (canola) 1/2 tsp Vanilla Extract Chocolate Fudge Sauce Ingredients 3/4 cup Brown Sugar firmly packed 2 tbsp Cocoa 3/4 cup Hot Water METHOD Place first group of ingredients together in a bowl and stir well. Add liquid ingredients, stir well and pour into the slow cooker In a glass jug or bowl, mix together the Chocolate Fudge Sauce Ingredients and carefully pour over the ingredients in the slow cooker. DO NOT STIR. Cover and cook on high for 2 hours or until a metal skewer inserted comes out clean.

Chocolate Self Saucing Pudding.

johnwood, Jun 15, 8:14pm
THANKYOU make this tonight.

campmum, Jun 16, 4:08am
LOVE this recipe. SO EASY!
Crock Pot Chocolate Self-saucing Pudding
We've seen several different recipes for slow cooker versions of everyone's favourite self-saucing chocolate pudding, but this one - with its remarkably rich sauce considering how little fat is actually added - is a winner!


1 cup self-rising flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup milk
1/4 cup canola oil
1 Tbsp vanilla essence
1/2 cup chocolate chips

3/4 cup sugar
1/4 cup cocoa powder
2 1/4 cups boiling water
Turn the slow cooker to HIGH and coat the inside of the bowl with non-stick spray.
Sift the flour, sugar, cocoa powder and salt into a large bowl. In a small separate bowl whisk the milk, oil and vanilla together. Pour them into the dry ingredients, then fold everything together gently until just combined. Sprinkle in the chocolate chips and stir just enough to incorporate them. Pour or spoon the pudding batter into the slow cooker.
Make the sauce by combining the sugar and cocoa powder with the boiling water. Stir or whisk to ensure there are no lumps, then carefully pour the sauce over the batter, getting as much as possible around the edges rather than all in the middle.
Cover and cook for 2 hours. When the middle feels about as firm as the edges it is ready. Leave to stand for 15-20 minutes before spooning out and serving with cream or ice cream.

harrislucinda, Aug 26, 9:00am
that does look tempting will give it a go campmum

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