Slow Cooker Double Chocolate Speculoos Puddle Pudding
User Reviews
4.6
16 reviews
Excellent
Slow Cooker Double Chocolate Speculoos Puddle Pudding
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A slow cooked dark and white chocolate pudding infused with Speculoos and vanilla, floating on a gooey chocolaty sauce – comfort food at its best!
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Ingredients
- 115 g plain flour
- 180 g caster sugar 60g + 120g
- 1 ½ tsp baking powder
- 2 tbsp cocoa powder
- 110 ml milk
- 1 tsp vanilla paste
- 2 tbsp Flora Cuisine
- 75 g dark chocolate chopped into chips
- 75 g white chocolate chopped into chips
- 25 g cocoa powder
- 110 g Lotus Biscuit Spread
- 450 ml water boiling
Instructions
- Grease the inside of the slow cooker with Flora Cuisine.
- Put flour, 60g caster sugar, baking powder and 2 tbsp of cocoa powder into a bowl and mix together.
- Add the milk, vanilla paste and Flora Cuisine gradually and mix until smooth.
- Stir in the chocolate chips.
- Spoon mixture into slow cooker, spreading out evenly.
- Put 120g of caster sugar and 25g of cocoa powder in medium sized bowl and mix well.
- Put the Lotus Biscuit Spread into a jug with 450mls of boiling water and mix well.
- Gradually pour the liquid onto the sugar/cocoa mixture and mix until smooth.
- Pour the mixture on top of the cake batter in the slow cooker.
- Cover with lid and cook for 2 ¾ - 3 hours on high until the top layer of sponge is cooked through and there is a layer of sauce underneath.
- Allow to cool for 15 minutes before serving.
- Serve with double cream or vanilla ice cream.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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