Slow cooker chocolate self-saucing pudding recipe
 This clever chocolate pudding recipe uses a slow cooker as opposed to an oven to save energy. The rich, decadent results are easy to achieve, as the slow cooker does most of the work. 170g/5¾oz unsalted butter, diced, plus extra for greasing170g/5¾oz dark chocolate (minimum 70% cocoa solids), roughly chopped300g/10½oz golden caster sugar3 free-range eggs90g/3¼oz plain flour65g/2¼oz cocoa powder150g/5½oz light brown sugar 170g/5¾oz unsalted butter, diced, plus extra for greasing 170g/5¾oz dark chocolate (minimum 70% cocoa solids), roughly chopped 300g/10½oz golden caster sugar 3 free-range eggs 90g/3¼oz plain flour 65g/2¼oz cocoa powder 150g/5½oz light brown sugar Method Lightly grease the bowl of a slow cooker (we used one that had a 3.5 litre/6 pint capacity). Melt the butter and chocolate in a large saucepan, stir together and whisk in the sugar and eggs. Fold in the flour and 40g/1½oz cocoa powder until just combined, then spoon into the prepared slow cooker bowl. Mix the remaining cocoa powder with the light brown sugar in a heatproof bowl or jug. Whisk in 180ml/6¼fl oz boiling water until well combined. Carefully pour the liquid over the top of the mixture in the slow cooker. Lay a clean tea towel over the top of the bowl and use the lid to clamp it in place (do not let the tea towel touch the mixture below). Cook on low for 2¼ hours, then remove the lid and tea towel for 15–20 minutes, cooking until the sauce is bubbling around the sides and the top of the sponge is firm. Serve immediately. Alternatively, if preferred, leave the pudding to cool before serving, as the gooey centre will set like a brownie. Lightly grease the bowl of a slow cooker (we used one that had a 3.5 litre/6 pint capacity). Melt the butter and chocolate in a large saucepan, stir together and whisk in the sugar and eggs. Fold in the flour and 40g/1½oz cocoa powder until just combined, then spoon into the prepared slow cooker bowl. Lightly grease the bowl of a slow cooker (we used one that had a 3.5 litre/6 pint capacity). Melt the butter and chocolate in a large saucepan, stir together and whisk in the sugar and eggs. Fold in the flour and 40g/1½oz cocoa powder until just combined, then spoon into the prepared slow cooker bowl. Mix the remaining cocoa powder with the light brown sugar in a heatproof bowl or jug. Whisk in 180ml/6¼fl oz boiling water until well combined. Carefully pour the liquid over the top of the mixture in the slow cooker. Mix the remaining cocoa powder with the light brown sugar in a heatproof bowl or jug. Whisk in 180ml/6¼fl oz boiling water until well combined. Carefully pour the liquid over the top of the mixture in the slow cooker. Lay a clean tea towel over the top of the bowl and use the lid to clamp it in place (do not let the tea towel touch the mixture below). Lay a clean tea towel over the top of the bowl and use the lid to clamp it in place (do not let the tea towel touch the mixture below). Cook on low for 2¼ hours, then remove the lid and tea towel for 15–20 minutes, cooking until the sauce is bubbling around the sides and the top of the sponge is firm. Serve immediately. Alternatively, if preferred, leave the pudding to cool before serving, as the gooey centre will set like a brownie. Cook on low for 2¼ hours, then remove the lid and tea towel for 15–20 minutes, cooking until the sauce is bubbling around the sides and the top of the sponge is firm. Serve immediately. Alternatively, if preferred, leave the pudding to cool before serving, as the gooey centre will set like a brownie.