I bloody love my vintage ’70’s slow cooker (crock cooker). It’s at least 45 years old + never misses a beat. I inherited the orange goddess from my beautiful nan when she passed. I hope that it continues working for another 45 years! They certainly built things to last back in the day.
I must admit, I have used more modern slow cookers, but they tend to cook faster with the different technology. I like to be able to leave mine on all day when cooking a curry or the like. You hearing me?
In this recipe, I cook my pudding for 1.5 hours on a low setting … but, I would check regularly with your pudding if you are using a more modern cooker. You want it slightly firm, yet still gooey. There should be moist crumbs when you insert a toothpick in the centre.
The combination of coffee + chocolate is always a winner in my book. You can really taste the coffee in this dessert. I haven’t been shy with the quantity!
Pop this little number on when you are staring to cook dinner, so it will be ready when you have eaten + are sniffing around for dessert.
1 cup gluten free all purpose flour
1/2 cup raw organic cacao
1 tbsp coffee ground (I used Yahava Espresso)
pinch sea salt
4 large free range eggs
1/2 cup organic coconut sugar
1/2 cup melted organic butter
1 vanilla bean
Combine the dry ingredients in a bowl.
In another bowl, whisk the eggs, sugar, butter and vanilla.
Add the wet ingredients to the dry and stir with a wooden spoon until combined.
Pour pudding mixture into your slow cooker (low setting). Cover + cook.
Serve immediately with ice-cream (I love almond milk/caramel – it’s dairy free), berries or chopped nuts.