4.63 from 8 votes
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Slow Cooker Double Chocolate Speculoos Puddle Pudding

A slow cooked dark and white chocolate pudding infused with Speculoos and vanilla, floating on a gooey chocolaty sauce – comfort food at its best!
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Author Camilla

Ingredients

  • 115 g Plain flour
  • 180 g Caster sugar 60g + 120g
  • 1 ½ tsp Baking powder
  • 2 tbsp Cocoa powder
  • 110 mls Milk
  • 1 tsp Vanilla paste
  • 2 tbsp Flora Cuisine
  • 75 g Dark chocolate chopped into chips
  • 75 g White chocolate chopped into chips
  • 25 g Cocoa powder
  • 110 g Lotus Biscuit Spread
  • 450 mls Boiling water

Instructions

  1. Grease the inside of slow cooker with Flora Cuisine.
  2. Put flour, 60g caster sugar, baking powder and 2 tbsp of cocoa powder into a bowl and mix together.
  3. Add the milk, vanilla paste and Flora Cuisine gradually and mix until smooth.
  4. Stir in the chocolate chips.
  5. Spoon mixture into slow cooker, spreading out evenly.
  6. Put 120g of caster sugar and 25g of cocoa powder in medium sized bowl and mix well.
  7. Put the Lotus Biscuit Spread into a jug with 450mls of boiling water and mix well.
  8. Gradually pour the liquid onto the sugar/cocoa mixture and mix until smooth.
  9. Pour the mixture on top of the cake batter in the slow cooker.
  10. 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.
  11. Allow to cool for 15 minutes before serving.
  12. Serve with double cream or vanilla ice cream.