- I75g self raising flour
- 3 tablespoons cocoa powder
- 75g shredded suet
- 50g caster sugar
- 1 egg
- 6 tbsp milk
- For the sauce: 4 tbsp milk
- For the sauce: 4 tbsp cream
- For the sauce: 1 tbsp golden syrup
- For the sauce: 100g good quality dark chocolate
I found a recipe and decided to adapt it by using the slow cooker to gently steam the pudding. Worked very well and it meant I wasn’t worrying about a pan of water drying out.
You will need a 2 pint pudding basin.
Mix so all the ingredients are combined and put this mix in the pudding basin. Cut a disk of greaseproof paper and put it on the top and cover this loosely with a sheet tin foil that has a pleat in the middle.
Tie the foil with some string round the top of the basin and make a handle (from string or foil).
Preheat the slow cooker on high with a little boiling water in it for about 15 mins then put the pudding basin in and top up with boiling water so it comes about 2/3 of the way up the side of the basin.
Cook for 2 ½ hrs.
I sever this with a hot chocolate sauce.
Combine all the sauce ingredients in a small saucepan on a low heat until the chocolate has melted and it has become smooth.
Pour over before serving.