This is a spin-off of my self-saucing molten chocolate pudding (page 134), but hey, when you’re onto a good thing . . . The convenience of this recipe, with only one dish to wash up, and sauce and pudding all cooked in one, is just the best. My mum calls this my ‘fluff dessert’, and it’s not a bad description – the pudding is soft and airy, almost like a soufflé, and the sauce is sweet and decadent without being heavy. Serve up a big spoonful, add a scoop of vanilla ice cream and you are set.
Serves 6
+ gluten free (option)
+ vegan
+ egg free
+ nut free (option)
+ soy free
Ingredients
Plain flour
Baking powder
Coconut milk
Extra virgin olive oil, Macadamia oil or Melted coconut oil
Golden syrup
Ground ginger
Vanilla extract
Dark brown sugar
Water
Method
This recipe can be found on page 142 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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