This decadent chocolate self-saucing pudding made in a slow cooker is an easy way to feed a crowd with minimal effort. It’s a proper set-and-forget recipe: mix everything together, pour it into your slow cooker, and let it work its magic while you get on with other things.
The cherries add a delicious flavour dimension, and you can use fresh or frozen. The orange zest brings another layer of complexity, and if you want to make it even more special, add an orange liqueur like Grand Marnier or Cointreau to the chocolate sauce. Cherry liqueur, dark rum, or brandy would also work beautifully if you fancy a boozy twist.
I developed this recipe specifically for the Instant Pot slow cooker and tested it three times to get the texture just right. The pudding should have a lovely, baked-chocolate texture on top with plenty of molten chocolate sauce underneath. If you have a different slow cooker, you might need to adjust the cooking time slightly depending on the size and heat output.
Serve warm with vanilla ice cream for the ultimate treat.
Why You’ll Love This Slow Cooker Chocolate Self-Saucing Pudding
This is one of those desserts that looks impressive but requires very little hands-on time. The slow cooker does all the work, and you end up with a rich, chocolatey pudding with its own built-in sauce. The combination of dark chocolate and cherries is a classic pairing that never disappoints, and the hint of orange takes it to another level.
It’s perfect for entertaining because you can set it up well before your guests arrive, and it stays warm in the slow cooker until you’re ready to serve. No last-minute stress, no oven space required, just a delicious dessert that everyone will love.
How to Make Slow Cooker Chocolate Self-Saucing Pudding
Start by mixing the sugar, melted butter, eggs, vanilla extract, orange zest, and milk in a large bowl until well combined. Add the self-raising flour and cocoa powder, then mix until smooth. Fold through the chopped dark chocolate and pitted cherries.
Butter the pot of your slow cooker and tip the batter in, spreading it into an even layer. Make the chocolate sauce by heating the sugar, cocoa powder, orange liqueur if using, and boiling water in a small pot until the sugar dissolves. Gently pour this over the chocolate batter.
Here’s an important tip: cover the slow cooker pot with a tea towel before putting on the lid. This absorbs excess moisture and prevents the pudding from becoming too wet on top.
Cook on high for 1 hour and 25 minutes to 2 hours. About 1 hour and 10 minutes in, scatter over the grated milk chocolate if you’re using it. The pudding is done when the top is springy to the touch and the top two-thirds of the batter are cooked through when tested with a sharp knife. There should still be molten sauce at the bottom.
Tips for the Best Results
Use good-quality dark chocolate for the best flavour. Something around 70% cocoa works well, but you can adjust to your taste. The better the chocolate, the better the pudding.
Don’t skip the tea towel step. It really does make a difference in preventing excess condensation from dripping back onto the pudding.
Check your pudding at the earlier time mark, especially if your slow cooker runs hot. Every slow cooker is slightly different, so you might need to adjust the cooking time.
The pudding continues to set slightly as it cools, so don’t worry if it seems quite saucy when you first take the lid off.
Serving Suggestions
Vanilla ice cream is the classic pairing and for good reason. The cold ice cream melting into the warm chocolate sauce is perfection. You could also serve it with whipped cream, crème fraîche, or even a dollop of mascarpone.
Frequently Asked Questions for Chocolate Self-Saucing Pudding
Can I use a different slow cooker? Yes, but you may need to adjust the cooking time. This recipe was tested in an Instant Pot slow cooker. If your slow cooker is larger or smaller, check the pudding earlier and adjust as needed.
Can I leave out the alcohol? Absolutely. The orange liqueur adds flavour but isn’t essential.
Can I use milk chocolate instead of dark chocolate? You can, but the pudding will be sweeter and less rich. Dark chocolate gives a better balance of flavour.
Why is my pudding too wet on top? Make sure you’re using the tea towel under the lid to absorb condensation. Also check that your slow cooker isn’t overcrowded, which can create too much steam.
Can I double the recipe? This depends on the size of your slow cooker. The recipe as written fills a standard Instant Pot slow cooker insert. Doubling it would require a much larger slow cooker and longer cooking time.
Can I Make This Ahead? This pudding is best served warm straight from the slow cooker.
About the Instant Superior Slow Cooker (7,1L)
This premium 4-in-1 Slow Cooker serves 6-8 people and includes programs for Slow Cook, Steam, Sear/Sauté and Keep Warm. Sear and sauté your ingredients directly in the pot before slow cooking, then use the Keep Warm function until you’re ready to eat. The inner pot goes straight from the cooker to your table for serving, then into the dishwasher for effortless cleanup. True one-pot magic. And when you want something lighter, it doubles as a steamer for healthy meals.
Pudding:
- 125 grams brown sugar
- 100 grams salted butter melted
- 1 tsp vanilla extract
- 4 large eggs
- Zest of one orange
- 125 ml milk
- 250 grams self-raising flour
- 30 grams cocoa powder
- 100 grams good-quality dark chocolate 70% cocoa, chopped
- 150 grams fresh or frozen cherries pitted
- 50 grams grated milk chocolate optional
Chocolate Sauce:
- 150 grams white or brown sugar
- 20 grams cocoa powder
- 2 Tbsp orange liqueur such as Grand Marnier or Cointreau (optional)
- 2 cups boiling water
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In a large bowl, add the brown sugar, melted butter, eggs, vanilla extract, orange zest, and milk. Using an electric handheld mixer or whisk, mix until well combined.
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Add the self-raising flour and cocoa powder, then mix until smooth.
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Fold through the chopped dark chocolate and pitted cherries.
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Butter the pot of your slow cooker and tip the batter in. Spread to form an even layer across the bottom.
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Add the sauce ingredients to a small pot and heat until the sugar dissolves and the mixture is well combined.
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Gently pour the sauce over the chocolate batter. Cover the slow cooker pot with a tea towel before putting on the lid. This will absorb any excess moisture.
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Cook on high for 1 hour and 25 minutes to 2 hours. About 1 hour and 10 minutes into the cooking time, scatter over the grated milk chocolate if using.
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To test if the pudding is done, the top should be springy to the touch, and the top two-thirds of the batter should be cooked through when tested with a sharp knife. There should still be molten sauce at the bottom.
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Serve warm with vanilla ice cream.
Reheating: Reheat individual portions in the microwave for 30-45 seconds until warmed through. You can also reheat the whole pudding covered in a 160C oven for 15-20 minutes.
Freezing: This pudding can be frozen for up to 2 months. Freeze in individual portions for easier reheating. Thaw in the fridge overnight and reheat as above. The texture may be slightly less fluffy after freezing, but it will still be delicious.
Slow cooker variations: This recipe was tested in an Instant Pot slow cooker. If using a different brand or size, you may need to adjust cooking time.
A few more chocolate desserts:
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My best chocolate recipes
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Chocolate fondant with Lindt Lindor
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