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Crock Pot Chocolate Pudding

Warm and sticky - this crock pot chocolate pudding will have you licking your bowl.

I have shared previously how the berry patch in my garden is my favorite part of my garden. As much as I love my vegetable garden and the orchard, it's my berry patch that is my favorite. Sneaking in to the patch on a late summer afternoon to sample a few berries truly is one of life's little pleasures.And once again due to a glut of Boysenberries I have invented another recipe.

The best thing about berries is that when you can't possibly eat any more you just freeze them and cook with them later. This recipe is perfect for a cold winter evening, using the berries you picked during the summer.

And what could be better than chocolate and boysenberries! It took about 5 "test" recipes to create this - with a slight "tweak" each time until I thought it perfect. (Hint: I'm sure you will have to test it 5 times too - it's so delicious ;-)

In this recipe use with fresh or frozen berries for a sumptous dessert.

Your recipe for the crockpot chocolate/boysenberry pudding was great!

I can't do dairy or gluten, so I substituted almond milk for the milk, Smart Balance for the butter, and gluten free flour mix for the flour.

I even made a batch for our church potluck this past Sunday and labeled it as gluten free & dairy free, but that didn't stop people from eating it. It all got eaten.

Thank you for a dessert that tastes great even with using dairy free & gluten free products! Diane H

Crock Pot Boysenberry Chocolate Self Saucing Pudding

1 tablespoon butter
1 cup light brown sugar
3 tablespoons cocoa powder
1 cup all-purpose flour (plain)
2 teaspoons baking powder
2 cups boysenberries (fresh or defrosted from frozen)
100g dark chocolate (broken into small pieces)
¼ cup milk
½ teaspoons vanilla

¼ cup cocoa powder
3/4 cup light brown sugar
1½ cups hot water

Melt the butter.

Sift the 1 cup of brown sugar, 3 tablespoons of cocoa powder, flour and baking powder into a large bowl.

Whisk in the milk, melted butter and vanilla. Then gently mix through the berries and the chocolate.

Spread this batter evenly over the bottom of the crock pot.

Mix together the ¼ cup cocoa powder and the brown sugar. Sprinkle this on top of the batter - yes it does seem a lot.

Gently pour the hot water over the top - DO NOT stir!

Cover with a double thickness of tea towel before putting the lid on the crock pot. Pull the tea towel tight so it does not touch the cake mix. This is to prevent condensation dripping onto the cake.

Cook on HIGH for 2½ to 3 hours. Check it at about 1½ hours if your slow cooker runs hot.

To check if cooked, insert a skewer into the middle of the cake to about an inch down and if it comes out clean it's done.

Scope out with a spoon and be sure to get some of the sticky sauce from the bottom.

Serve with a large dolop of pouring cream for a special "comfort food" dessert.

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