Dark Chocolate, Pear & Whisky Self-Saucing Pudding

6
Servings
10m
Prep Time
150m
Cook Time
2h 40m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (225.6 g)
  • Calories 698.7
  • Total Fat - 25.4 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 98.3 mg
  • Sodium - 458.8 mg
  • Total Carbohydrate - 104.9 g
  • Dietary Fiber - 6.3 g
  • Sugars - 72.3 g
  • Protein - 14.6 g
  • Calcium - 49.2 mg
  • Iron - 5 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Put milk, egg and butter in a big bowl and beat using a whisk until smooth and whisk in vanilla extract and sugar.

Step 2

Sift flour and half the cocoa into a second big bowl and gradually pour in milk mixture, stirring until smooth batter is formed.

Step 3

Stir in chocolate and pears, then spoon mixture into a 4.5 litre slow-cooker bowl.

Step 4

Put in brown sugar, boiling water, whisky and remaining cocoa powder in a medium jug and stir until combined and then pour whisky mixture over the back of a big spoon over the chocolate mixture and then cover and cook on high for 2 1/2 hour or until cake is firm and sauce is thick.

Step 5

Stand for 10 minutes before serving with thickened cream.

Tips & Variations


No special items needed.

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