Tag: Crock pot cookery

Cakes & Bakes: Slow-cooker chocolate rice pudding

Slow-cooker chocolate rice pudding

With the recent cold and snowy conditions outside, we’ve been ramping up our dinners with hot desserts. We’ve enjoyed home-made rice pudding twice this week; the first was a baked one, cooked in the oven. The one we’re sharing here is a chocolate rice pudding, made in a slow-cooker.

Pudding rice with melted butter in a slow cooker Chocolate rice pudding ingredients in a slow cooker

Rice pudding is probably one of the most ‘un-labour-intensive’ desserts you can make. You practically switch on your slow-cooker, pour all the ingredients into the bowl, give it a stir, put the lid on and leave it for a couple of hours. You can lift the lid, take a peek and give it a stir if you want… but even that isn’t completely necessary.

Chocolate rice pudding cooking in a slow-cooker

After 3 or so hours, you’ll have hot, creamy, chocolatey rice pudding ready to enjoy. I like to eat mine hot and quite thick, Justin prefers his cool and a thinner consistency. How do you prefer yours?

The good thing about making rice pudding in a slow-cooker (rather than baking in an oven) is that, as it’s cooking, if it’s looking to thick for your taste, you can add a little bit more milk and stir every so often to make sure it’s just as you like it.

Bowl of chocolate rice pudding topped with chocolate shavings

Make sure you use short-grain pudding rice or Italian Arborio rice. It’s a lot more absorbent than long grain rice and produces a creamy pudding with firm grains.

Click here or on the image below to save my slow-cooker chocolate rice pudding to Pinterest

Slow-cooker chocolate rice pudding recipe

Slow-cooker chocolate rice pudding

Slow-cooker chocolate rice pudding

Print recipe Pin recipe
Cook Time 3 hours
Course Dessert
Cuisine British
Servings 4 servings

Equipment

  • Slow cooker

Ingredients
  

  • 50 g unsalted butter
  • 100 g pudding rice
  • 500 ml milk full cream
  • 3 tbsp cocoa powder
  • 300 ml double cream
  • 75 g caster sugar
  • 1 tsp vanilla extract

Instructions
 

  • Turn on the slow-cooker to high and add the butter
  • When the butter has melted, add the pudding rice, stirring to coat all the grains
  • Add about a ¼ of the milk and stir
  • Once the slow-cooker contents have warmed up again, add the cocoa powder and stir well to combine
  • Pour in the rest of the milk, followed by the cream stirring to mix in. Put the lid on and let the contents warm up again
  • Once warm, add the caster sugar, stirring to dissolve
  • Stir in the vanilla extract. Replace the lid
  • Cook for 3 hours. After the first hour, you could stir the pudding to make sure the consistancy it to your liking. If it's too thick, add a little more milk and replace the lid. Repeat after another hour and again, just before it's finished cooking
Slow-cooker chocolate rice pudding ingredients
Keyword chocolate, rice, rice pudding

Cakes & Bakes: Almond and blueberry sponge pudding

Home-made almond and blueberry sponge pudding with custard | H is for Home

I’ve had a slow-cooker for ages and, like most people, don’t make use of it nearly enough. It sits lonely in my kitchenette waiting patiently for its opportunity to shine. Last week, I saw a slow-cooker recipe for a cherry Bakewell pudding and decided to convert it into and almond and blueberry sponge pudding.

Home-made almond and blueberry sponge pudding components | H is for Home

It’s a real no fuss, straightforward recipe. I swapped cherries for blueberries; however raspberries, strawberries, redcurrants or blackcurrants would work just as well.

Home-made almond and blueberry sponge pudding ready to be steamed | H is for Home

I highly recommend these reusable silicone pot covers as a green alternative to cling film. They come in six graduated sizes from 3-8 inches so fit containers ranging from ramekins to medium-sized mixing bowls. I use them all the time for storing food in the fridge and heating things in the microwave. I’ve now discovered that they’re perfect as a slow-steaming pudding lid!

Home-made almond and blueberry sponge pudding in a slow cooker | H is for Home

If like me you like a bit of a crispy texture, you can stick the pudding under the grill for a couple of minutes at the end of its cooking time.

Home-made almond and blueberry sponge pudding browned under a grill | H is for Home

We served our almond and blueberry sponge pudding with custard. The flavour combination of almond sponge and vanilla custard with a touch of fruity sharpness from the blueberries is a real winner.

Home-made almond and blueberry sponge pudding | H is for Home

Click here to save the recipe to Pinterest!

Almond and blueberry sponge pudding
Serves 4
Cook Time
4 hr
Cook Time
4 hr
Ingredients
  1. 150g/5¼oz blueberries, frozen and thawed
  2. 115g/4oz sugar, plus 3 tablespoons
  3. 110g/4oz butter, softened
  4. 2 eggs
  5. ½ tsp almond extract
  6. 75g/2⅔oz self-raising flour
  7. 75g/2⅔oz ground almonds
  8. 2 tbsp milkHome-made almond and blueberry sponge pudding ingredients
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Instructions
  1. Grease a 1.2-litre pudding basin, including the lid if it has one In a small saucepan, heat the blueberrries and the 3 tablespoons of sugar until the sugar dissolves and the fruit begins to burst and the juice is released. Remove from the heat before the fruit collapses. Set aside
  2. Cream the butter and the remaining sugar together until light and fluffy
  3. Beat in the eggs one at a time until the mixture is loose and airy
  4. Add the almond extract and combine
  5. Fold in the flour and ground almonds
  6. Add in the milk and combine gently. The batter should have a light texture
  7. Put 100g of the blueberries in the bottom of the basin and pour the batter over the top of them. It won't fill the basin, but don't worry as this will give it space to expand as it cooks. Reserve the remaining cherries until later
  8. Cover the basin securely with the lid and set it into the slow-cooker crock
  9. Pour boiling water into the crock to come halfway up the side of the basin
  10. Put the lid on the slow cooker and steam on high for about 4 hours. It will rise, becoming a light, fluffy sponge
  11. Turn the pudding out onto a plate, piling the reserved cherries on top, and allow the blueberry juice to drizzle down the sides of the pudding before spooning into servings
Notes
  1. Serve warm with hot custard
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Adapted from Slow Cooked
Adapted from Slow Cooked
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