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4.63 from 8 votes

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 ml 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 ml Boiling water

Instructions

  • Grease the inside of the 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.