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Chocolate Malt Self-Saucing Pudding

Chocolate Malt Self-Saucing Pudding

1 1/2 cups self-raising flour
1 1/2 cups plain flour
1 1/2 teaspoons baking flour
1/3 cup cocoa powder
1/3 cup malted milk powder
1 1/2 cups caster sugar
1 1/2 cups milk
3 x 60g eggs, lightly beaten

150g dark chocolate, melted
3 cups hot water
2 tablespoons butter
1 1/2 cups brown sugar, firmly packed
1/3 cup cocoa powder
1/4 cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving

1. Sift self-raising flour, plain flour, baking powder, cocoa and malted milk powder into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Pour batter into the lightly greased heatproof pudding bowl. Ensure the heatproof bowl is a suitable shape and type to fit the removable crockery bowl. Set aside.
2. Stir chocolate, water and butter in a saucepan over a low heat until chocolate and butter melt.
3. Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hot chocolate mixture. Mix well. Spoon chocolate sauce over batter in the heatproof pudding bowl. Cover with aluminium foil and secure with kitchen string.
4. Place 1-2 cups water in the removable crockery bowl. Add prepared pudding bowl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the steaming process.
5. Spoon pudding onto serving plates, drizzle with Chocolate Sauce and cream, dust with extra malted milk powder.

Serve hot.

Note: A 2.5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery bowl is required for this recipe.

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