Name: Self-saucing dark chocolate fig and hazelnut pudding
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 6–8
Ingredients: cream, ice cream or crème fraîche, to serve; 6 dried figs, coarsely chopped; 55 g (2 oz/½ cup) cacao powder; 100 g (3½ oz) dark chocolate, coarsely chopped; 125 ml (4 fl oz/½ cup) melted butter, plus extra for greasing; 225 g (8 oz/1½ cups) self-raising flour, sifted; 55 g (2 oz/¼ cup) blanched hazelnuts; 2 teaspoons natural vanilla extract; 250 ml (9 fl oz/1 cup) almond milk; 1 egg, lightly beaten; 235 g (8½ oz/1½ cups) coconut sugar

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
2 hr 30

Appears in

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.

Ingredients

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

Dessert
Vegetarian
Autumn

Method

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</

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