Treat friends and family in a fun way by placing this delicious pudding in the center of the table and serving warm straight from the Instant Pot. For an extra layer of sweet luxury, add pitted and chopped dates to it. Try with fresh berries such as strawberries, raspberries or pitted cherries to complement the chocolate flavours.
Details
Cooking time: 2 hours
Serves: 8
Kcal per serve: 615
Ingredients
• 1 cup light demerara sugar
• 1 cup granulated sugar
• 1⁄2 cup canola or vegetable oil
• 2 large eggs, 1⁄2 cup whole milk
• 1⁄2 cup fresh coffee, cooled
• 1 1⁄2 tsp. almond extract
• 2 cups flour, 3⁄4 cup cocoa powder
• 1 1⁄2 tsp. baking soda
• 1 1⁄2 tsp. baking powder
• 1⁄2 tsp. powdered cinnamon
• 1⁄2 tsp. salt
• 3⁄4 cup dark chocolate chips
• 1⁄2 cup pecan nuts, chopped
TOPPING
• 1 cup whipping cream,
• 2 tbsp. superfine sugar
• pinch of nutmeg
• 1⁄2 tsp. vanilla extract
• cocoa powder for dusting
Preparation
2. Whisk together the sugars, oil, eggs, coffee, milk and almond extract until well combined.
3. Sift together the flour, baking soda, baking powder, cocoa, cinnamon and salt. Add to the egg mixture and whisk until just combined.
4. Stir in the chocolate chips and nuts until evenly spread. Pour into the slow cooker.
5. Cover and cook on high for about 2 hours, or until a cocktail stick inserted into the center of the pudding comes out with just a few crumbs sticking to it.
6. Allow the pudding to cool, uncovered, for about 15 minutes.
7. Prepare the whipped cream topping.
Cooking Tips
Dust the pudding with confectioner’s sugar before topping
with the whipped cream mixture. Add a little finely grated
orange zest to the whipped cream to give it a citrusy lift.
Replace 1⁄2 cup of all-purpose flour for 1 cup of almond flour
for extra nuttiness.
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