Ingredients for Self Saucing Chocolate Pudding Slow Cooker
- 2 cups granulated sugar
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- 1 cup (2 sticks) unsalted butter, softened
- not found in recipe
- 1 1/4 cups unsweetened cocoa powder
- 2 large eggs
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- 1 cup packed light brown sugar
- 2 cups boiling water
- sifted powdered sugar, for topping
- 1 scoop vanilla ice cream, for serving
- cooking spray, for greasing
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- whipped cream, for serving
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How to Make Self Saucing Chocolate Pudding Slow Cooker
- Preheat your slow cooker on high for 20 minutes.
- Lightly grease the slow cooker bowl with cooking spray or butter.
- In a large bowl, whisk together: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 large eggs.
- In a separate bowl, whisk together: 1 cup packed light brown sugar and 1/4 cup unsweetened cocoa powder.
- Gently pour 2 cups of boiling water over the dry brown sugar/cocoa mixture, stirring until smooth. This creates the self-saucing element.
- Gradually add the wet ingredients (from step 3) to the brown sugar mixture, mixing until just combined. Do not overmix.
- Carefully pour the batter into the prepared slow cooker.
- Cover and cook on high for 2 1/2 hours, or until a toothpick inserted into the center comes out with moist crumbs (don't expect it to be completely clean; it's pudding!). Cooking time may vary depending on your slow cooker.
- Let the pudding cool slightly in the slow cooker before serving.
- Serve warm, topped with sifted powdered sugar, a scoop of vanilla ice cream, and/or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
348g
Fat
67g
Carbs
38g
