Gooey chocolate and hazelnut pudding


Preparation info

  • Difficulty


  • Serves


Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About
Preparation Time 20 minutes
Cooking time 2 hours

This is a very simple dessert to make. The chocolate topping and water gradually seep into the batter as it cooks, resulting in gooey chocolate heaven!


  • 75 g ( oz/½ cup) blanched hazelnuts
  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • 250 g (9 oz/ cups) raw caster (superfine) sugar
  • 1 tablespoon baking powder
  • 55 g (2 oz/½ cup) unsweetened cocoa powder
  • 500 ml (17 fl oz/2 cups) milk
  • 180 g (6 oz) butter, melted
  • 4 eggs, lightly beaten
  • 150 g ( oz/1 cup) coarsely chopped dark chocolate
  • vanilla or hazelnut ice cream, to serve


  • 200 g (7 oz) brown sugar
  • 30 g (1 oz/¼ cup) unsweetened cocoa powder


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.

Sift the flour, sugar, baking powder, cocoa powder and a pinch of salt into a bowl. Add the milk, butter and eggs and stir until smooth. Fold the chocolate and hazelnuts through, then pour the batter into the slow cooker.

Combine the topping ingredients in a bowl, then sprinkle over the pudding batter. Pour 400 ml (14 fl oz) of hot water over the top. Cover and cook on high for 2 hours, or until the pudding is just cooked through but is still a little gooey.

Serve with vanilla or hazelnut ice cream.