Well there’s a name that trips off the tongue easily! I could also have mentioned that this pudding is eggless, but I think that would have been a step too far! I used dark and white chocolate but if you wanted to make this pud suitable for a vegan then you could just use dark chocolate. For those of you not familiar with the term Speculoos it’s the name used on the continent for Lotus Biscuit Spread; you know, those biscuits that every hairdresser in the land served with a Rombouts coffee in the 70’s as your mum sat under the drier!
Anyway I digress, the lovely people at Flora got in touch recently and asked if I’d like to develop a recipe using Flora Cuisine. I must admit that I hadn’t actually got round to trying this product but Flora Buttery can always to be found in my fridge alongside the butter! I thought of playing it safe and making a cake or muffins that would ordinarily use butter or oil as this is where Flora Cuisine can be substituted but then I had a better idea! For a long time now I’ve heard from my fellow food bloggers about all the fabulous different things you can cook in a slow cooker, puddings being one of them. So after a scan of the ingredients in my cupboard and a bit of research I concocted this recipe which I’m very pleased to say worked a treat. The result was a very rich, sumptuous gooey pudding which was slightly more waxy in texture than a puddle pudding which uses eggs but the wolves, sorry family devoured it (with generous splash of double cream) in no time! A repeat performance was immediately requested! Being such a rich pudding it’s one for occasional use only, so they’ll just have to wait on that one!
The great thing about Slow Cooker Double Chocolate Speculoos Puddle Pudding is you can make it way before your main course and forget about it until it’s ready to serve. I hate having to juggle at meal times so this pudding is ideal. I used the Flora Cuisine, which looks like a cross between softened butter and mayonnaise to grease my slow cooker as well as, as a substitute for oil in my pudding. Unlike oil, you keep it in the fridge and I like the fact that it is so versatile. It’s made from blend of linseed, sunflower and rapeseed oils and is lower in saturated fat than olive oil and higher in Omega 3 which makes it a healthy choice (if you’re not making my pudding of course)!
- 115g Plain flour
- 180g Caster sugar (60g + 120g)
- 1 ½ tsp Baking powder
- 2 tbsp Cocoa powder
- 110mls Milk
- 1 tsp Vanilla paste
- 2 tbsp Flora Cuisine
- 75g Dark chocolate, chopped into chips
- 75g White chocolate, chopped into chips
- 25g Cocoa powder
- 110g Lotus Biscuit Spread
- 450mls Boiling water
- Grease the inside of 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.
Disclaimer: This is a sponsored post for which I was paid by Flora to develop and post a recipe and all opinions are my own.