Desserts

Fruity Chocolate Pudding Cake With Sticky Chocolate Sauce - Slow Cooker

4

Lovely chocolate and fruit cake with a sticky chocolate sauce made in a slow cooker

SERVES 4:

130g butter
130g dark muscovado sugar
1 orange, peeled and segmented
75g dried cranberries
2 medium eggs
130g self-raising flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
175g plain or dark chocolate, broken into pieces
50g extra butter - for sauce
50g extra caster sugar - for sauce
2 tablespoons golden syrup
Slow cooker
200ml milk
1. Place a trivet in the base of the slow cooker cooking dish. Pour around 1" (2.5cm) of cold water and switch the slow cooker to high. Lightly sprinkle four individual pudding basins with a little muscovado sugar. Place a few orange segments in each basin, followed by a spoonful of the cranberries. 2. Cream the remaining muscovado sugar with the butter until light and fluffy. Gradually add the eggs, a little bit at a time and a tablespoon of flour after each addition. 3. Sift the remaining flour, cocoa powder and baking powder together, and then stir it into the creamed mixture with the remaining cranberries. Add 1 tablespoon of cooled boiled water to give a soft dropping consistency. 4. Spoon the mixture into the basins. Cover each pudding with a double sheet of tin foil with a pleat in the centre to allow for expansion and secure tightly with string or by scrunching the tin foil around the rims of the basins. Place in the cooking dish and pour around sufficient boiling water to come halfway up the sides of the basins. 5. Cover with the lid and cook for 3 to 4 hours, until firm to the touch. Carefully remove the puddings from the dish and leave to rest for 5 to 10 minutes before running a knife around the pudding edges and turning out on to individual plates. 6. To prepare the chocolate sauce, melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water. Add the extra sugar and golden syrup, and stir until dissolved. 7. Next, stir in the milk and continue to cook. Stir often until the sauce thickens. Serve with the puddings.
Nutritions

Calories
4523

Sodium
14933mg
622% DV

Fat
30g
46% DV

Protein
220g
441% DV

Carbs
988g
336% DV

Fiber
184g
737% DV