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 Chicken Tikka Masala

This recipe is one of the easiest we've seen to make the UK's favourite curry - the chicken tikka masala.

Servings
4 servings

Ingredients

• Vegetable oil
• 250 grams Butter
• 2 Onions
• 4 tablespoon Tikka Masala Curry Paste
• 2 Red Peppers
• 4 Chicken breasts
• 400 grams Chopped tomatoes (1 tin)
• 4 tablespoon Tomato puree
• 2 tablespoon Mango Chutney
• 150ml Double cream
• 150ml Natural yoghurt
• Fresh Coriander (optional)

Directions

1. Roughly chop your onions and peppers.
2. Cut your Chicken breasts into cubes.
3. Put a high-sided frying pan on a medium high heat and add the butter with a little oil.
4. Gently fry the onions with a pinch of salt until soft
5. Add the peppers and curry paste to the pan and cook for a further 5 mintes.
6. Take the pan off the heat and add the chicken to the pan, stirring to coat well with the paste. Add the tomatoes and 100ml water and mix well. There is no need to cook the chicken all the way through at this point.
7. Add the contents of the pan to your slow cooker and cook on auto for 4 hours.
8. Remove the lid and add the mango chutney, cream and yoghurt, stirring well.
9. Just before serving, sprinkle over some roughly chopped fresh coriander (this is optional).

Great served with fluffy white basmati rice, with some lemon wedges for squeezing.

Slow Cooker Spicy Lamb Stew

A really full flavoured slow cooker lamb stew, great served with rice or couscous.


Servings
4 servings


Ingredients

• 500 grams Stewing Lamb
• 1/4 cup Plain flour
• 1 Medium onion
• 2 Cloves of garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground cinnamon
• 1 Medium carrot
• 1 can Chopped tomatoes (400g)
• 1 Lamb stock cube
• 1 Lemon

Directions

1. Roughly chop your onion and carrot, and finely chop or crush the garlic.
2. Mix the lamb stock cube with roughly 250ml boiling water.
3. Trim any fat from the lamb and cut into bite sized pieces.
4. Place the flour into a large freezer bag along with a dash of salt and pepper. Add the lamb and shake to coat evenly.
5. Put a frying pan on a medium high heat and add a lug of olive oil.
6. Add the lamb and the onions to the pan and fry until the lamb is browned all over.
7. Add the contents of the pan to your slow cooker and stir in all your other ingredients.
8. Cook on out for 6 – 8 hours.