Nutty Date Pudding Cake With Chocolate Sauce - Slow Cooker


Delicious date pudding with nuts and chocolate sauce cooked in a slow cooker

SERVES 6 to 8:

130g softened butter
130g golden caster sugar
3 medium eggs, beaten
180g self-raising flour, sifted
50g plain or dark grated chocolate
Slow cooker
3 tablespoons milk
75g roughly chopped hazelnuts
75g chopped stoned dates
3 to 4 tablespoons brandy
125ml double cream
50g unsalted butter - for sauce
50g soft light brown sugar - for sauce
50g plain or dark chocolate, broken into pieces - for sauce
Chopped and toasted hazelnuts to serve
1. Lightly oil a 900ml (1 1/2 pint) pudding basin and line the base with a small circle of non-stick baking parchment. Place an upturned saucer into the slow cooker cooking dish and pour around 2.5cm (1") of cold water. Switch the slow cooker to high. 2. Cream the sugar and butter together in a large bowl until fluffy and light. Add the beaten eggs a little at a time, adding 1 tablespoon of flour after each addition. When all the egg has been added, stir in the remaining flour. 3. Add the grated chocolate and mix in lightly, then stir in the milk, dates and hazelnuts. Stir lightly until well mixed together. 4. Spoon the mixture into the prepared pudding basin and level the top. Cover with a double sheet of tin foil with a central pleat. Secure with string or by scrunching the tin foil around the rim of the basin. Place in the cooking dish and pour around enough boiling water to come halfway up the side of the basin. 5. Cook in the slow cooker for 4 to 6 hours, until the top feels firm. Carefully remove and allow to cool for 10 minutes before turning out on to a serving plate and sprinkling the top with chopped hazelnuts. 6. To prepare the sauce, heat the butter, sugar and chocolate together in a saucepan and heat until melted. Stir in the cream and brandy, then simmer for 3 minutes until thickened. Pour over the pudding and serve.


32% DV

6% DV

25% DV

16% DV

36% DV