Self-saucing dark chocolate fig and hazelnut pudding


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

With its autumnal ingredients of figs and hazelnuts and a rich chocolate sauce, this cake is destined to become a favourite. It was made in a 4 litre (140 fl oz/16 cup) slow cooker.


  • 55 g (2 oz/¼ cup) blanched hazelnuts
  • 125


Put the hazelnuts in a cold frying pan over medium heat. Toast, tossing, for 3–4 minutes until evenly golden. Remove from the heat. Allow to cool slightly, then coarsely chop.

Lightly grease the slow cooker. In a bowl, combine the melted butter, 155 g (5½</