FOR A 6-6.5 LITRE SLOW COOKER. SERVES 6
Owning a 6.5 litre slow cooker has downsides for the smaller family, unless you don’t mind eating the same dish over and over, or you have a lot of freezer space. However, when it comes to making delicious puddings like these, they really come into their own as a bain-marie. I purchased just such a model at an op-shop, thinking I would never use it, but I have found it to be invaluable.
180g rum and raisin dark chocolate, broken into pieces
180g butter, diced
5 eggs
140g sugar
85g plain flour
Ganache, to serve
Vanilla Ice Cream, to serve
Grease six 1 cup-capacity ramekins that will sit comfortably inside the slow cooker. Pour 1 cup warm water into the cooker and turn on to High.
In a bowl set over a saucepan of simmering water (ensuring the base of bowl isn’t touching the water), melt the chocolate and butter together, stirring until smooth and combined. Set aside to cool for 5 minutes, stirring occasionally to stop the mixture from solidifying (if it does start to, just place the bowl over the saucepan again).
Beat the eggs using an electric mixer for 2 minutes, then add the sugar and beat for two minutes more. Whisk in the flour, then add this egg mixture to the chocolate and butter mixture and whisk until well combined. Pour into the ramekins, filling each to no more than two thirds full.
Place the ramekins into the slow cooker and pour a little boiling water around them to a depth of about 1.5cm. Cover the cooker and cook for 3 hours until the puddings are set.
Serve either from the ramekins or turned out on serving plates. Drizzle with a generous spoonful of Ganache (see recipe below) and Vanilla Ice Cream.
