Slow Cooker Chocolate Fudge Cake

This chocolate fudge cake recipe works best in slow cookers that are 4 litres or larger. Be careful not to overcook.

Servings
8 servings

Ingredients

Cake Mix

• 1 cup flour
• 1/4 Sugar
• 1/2 cup Brown sugar
• 3 tablespoon Cocoa
• 2 teaspoon Baking powder
• Salt
• 1/2 cup Milk
• 3 tablespoon Vegetable oil
• 1 teaspoon Vanilla extract

Batter Mix

• 3/4 cup Brown sugar
• 2 tablespoon Cocoa
• 1-3/4 cups Hot water

Directions

1. Spray the pot in your slow cooker with some cooking spray (similar to the 1 cal frying spray)
2. In a large mixing bowl, add the flour, 1/2 cup brown sugar, sugar, 3 tablespoons cocoa, baking powder and a dash of salt and stir well.
3. Gradually add the milk, cooking oil and vanilla, stirring all the time to combine well.
4. Pour this mixture into your slow cooker.
5. In another bowl, add 3/4 cups brown sugar and 2 tablespoons cocoa.
6. Add enough hot water to mix these ingredients together until smooth.
7. Pour this batter over the top of your cake mix – but do not stir it in.
8. Cover and cook on high for 1:45 to 2 hours.
9. Check with a skewer after 1:30, insering it into the centre of your cake – when it comes out nearly clean, remove the pot from your slow cooker and leave to rest.

Don’t leave it until the skewer comes out completely clean – there is a lot of residual heat in the pot that will complete the cooking process.

Slow Cooker Syrup Sponge Pudding

Delicious served with custard or cream, this slow cooker version of syrup sponge pudding is sure to be a family favourite.

Servings
4 servings


Ingredients

• Butter
• 4 tablespoon Golden Syrup
• 100 grams Self raising flour
• 50 grams Caster sugar
• 50 grams Shredded suet
• 1 Medium egg
• 2 tablespoon Milk
• Salt

Directions

1. Preheat the slow cooker on low while you make the sponge mixture.
2. Grease a 600ml pudding bowl and add the syrup to the bottom.
3. In a separate bowl, mix the flour, a pinch of salt, and sugar.
4. Add the suet and use your fingers to lightly rub the mixture together.
5. Beat the egg and mix with the milk.
6. Gradually pour the wet ingredients to your dry ingredients, stirring all the time until completely smooth.
7. Pour the mixture over the syrup and cover the bowl with a layer of parchment paper and then a layer of foil.
8. Don’t wrap the bowl too tightly on top – leave enough room for the sponge to rise. Secure around the edge of the bowl (just pinch the edges of the foil around the lip of the bowl)
9. Carefully lower the pudding bowl into your slow cooker and pour in enough water to come up about half way up the pudding bowl’s sides.
10. Cover the slow cooker and cook on low for 3-4 hours.
11. To check if your syrup sponge is cooked, lightly press the top – it should spring back.

Slow Cooker Rice Pudding

Traditional rice pudding recipes can seem quite daunting. By cooking it in your slow cooker, it removes the risk of burning the milk, and the need to constantly stir. Just turn on the slow cooker, and wait for perfect rice pudding!

Servings
6 servings


Ingredients

• 150 grams Short grain rice
• 400g Evaporated milk
• 250ml Water
• 100 grams Sultanas
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon

Directions

1. Simply place all of the ingredients into your slow cooker and give them a good stir.
2. Cook on high for 2 to 2 1/2 hours, stirring once half way through.

It’s that easy!


If you prefer it a little less fattening, you could always try using semi skimmed milk instead of the evaporated milk and water combination.


Why don't you experiment with other dried fruits?