Oh my goodness, you have to try this slow cooker chocolate orange pudding—it’s like a warm hug in dessert form! I stumbled upon this magical combo when I had a craving for something rich and chocolatey but didn’t want to fuss with the oven. The slow cooker does all the work, and the orange zest? Absolute genius. It cuts through the richness with this bright, zesty note that makes every spoonful irresistible. Trust me, your kitchen will smell like a fancy chocolatier’s shop, and the best part? You just dump, stir, and let the slow cooker work its magic. No stress, all reward.
Why You’ll Love This Slow Cooker Chocolate Orange Pudding
This pudding is my go-to when I need something decadent but don’t want to babysit the oven. Here’s why it’s a winner:
- Effortless magic: Dump the ingredients in, turn on the slow cooker, and walk away—no stirring, no fuss.
- Rich meets zesty: The dark chocolate melts into silkiness, while the orange zest adds a bright pop that keeps each bite exciting.
- Comfort in a bowl: Warm, spoonable, and dreamily thick—it’s dessert therapy after a long day.
- Crowd-pleaser: Kids adore the chocolate, adults love the sophistication (but no one needs to know how easy it was).
Ingredients for Slow Cooker Chocolate Orange Pudding
Gather these simple ingredients—trust me, the magic happens when chocolate and orange collide! Here’s what you’ll need:
- 200g dark chocolate, chopped: Go for 70% cocoa—it gives that deep, grown-up chocolate flavor without being too bitter.
- 100g butter, softened: Real butter, please! It makes the pudding luxuriously rich.
- 150g caster sugar: Just enough sweetness to balance the dark chocolate.
- 3 eggs: Room temp is best—they’ll blend into the batter like a dream.
- 100g self-raising flour: Lifts the pudding ever so slightly for the perfect texture.
- Zest and juice of 1 orange: Freshly zested—none of that bottled stuff! The juice adds a subtle tang.
- 2 tbsp cocoa powder: Doubles down on that chocolate intensity.
- 100ml milk: Whole milk works best for creaminess, but any will do in a pinch.
Pro tip: Measure everything before you start. It’s like a little mise en place party for your slow cooker!
Equipment You’ll Need for Slow Cooker Chocolate Orange Pudding
No fancy gadgets required—just these basics:
- Slow cooker (4–6 quart): The star of the show! Make sure it’s greased so your pudding slides out beautifully.
- Mixing bowls (2): One for melting chocolate, one for creaming butter and sugar.
- Whisk and spatula: For smoothing out lumps and scraping every last bit of batter into the slow cooker.
- Measuring spoons/cups: Precision matters when you’re dealing with cocoa powder and zest.
See? Told you it was simple. Now let’s get cooking
How to Make Slow Cooker Chocolate Orange Pudding
Okay, let’s dive in! This pudding practically makes itself, but these steps ensure it turns out silky, rich, and perfectly balanced. Follow along—I’ve made this so many times, I could do it in my sleep (but don’t worry, I’ll stay awake to guide you).
Step 1: Prep the Slow Cooker
First things first: grab that butter wrapper (you’ll have one handy since we’re using 100g) and rub it all over the inside of your slow cooker. Every nook and cranny! This keeps the pudding from sticking later. No butter? A light spray of cooking oil works too. Trust me, you don’t want to skip this—digging out stuck-on chocolate is *not* how we want to spend our time.
Step 2: Melt the Chocolate
Now, the chocolate. Break it into chunks and toss them into a heatproof bowl. Set it over a saucepan of barely simmering water (don’t let the bowl touch the water—we’re not making scrambled chocolate here). Stir occasionally until it’s glossy and smooth. Remove it from the heat the second it’s melted—overheated chocolate turns grainy, and we want silkiness! Let it cool slightly while you work on the batter.
Step 3: Mix the Batter
In another bowl, beat the softened butter and sugar together until it’s pale and fluffy—about 2 minutes with a whisk or handheld mixer. Add the eggs one at a time, mixing well after each (this prevents curdling). Now, gently fold in the flour and cocoa powder with a spatula. Don’t overmix! A few lumps are fine. Stir in the melted chocolate, orange zest, juice, and milk. The batter will be thick but pourable—if it’s more like cement, add a splash more milk.
Step 4: Cook the Pudding
Pour the batter into your greased slow cooker, smooth the top, and pop on the lid. Cook on low for 3 hours. Resist the urge to peek before 2.5 hours—slow cookers hate losing heat! The pudding is done when the edges are set but the center still has a slight wobble (it’ll firm up as it cools). A toothpick inserted near the edge should come out with moist crumbs, not batter. Turn off the slow cooker and let it sit for 15 minutes before serving—patience rewards you with the perfect texture!
Tips for Perfect Slow Cooker Chocolate Orange Pudding
After making this pudding more times than I can count, here are my foolproof tips for success:
- Chocolate matters: Splurge on good-quality dark chocolate—it makes all the difference in flavor and texture.
- Check early: Slow cookers vary, so start checking at 2.5 hours. Overcooking leads to dryness!
- Zest smart: Only grate the orange’s outer layer—the white pith underneath is bitter.
- Texture tweak: If the batter seems too thick after adding milk, go slow—add just 1 tbsp more at a time.
- Rest time: Letting it sit 15 minutes after cooking helps it set perfectly for serving.
Follow these, and you’ll get pudding so good, no one will believe it came from a slow cooker!
Serving Suggestions
Oh, the fun part—dressing up this pudding! A scoop of vanilla ice cream melts into dreamy ribbons, or go classic with softly whipped cream. For an extra zing, sprinkle some orange zest on top. Trust me, it’s heavenly.
Storage and Reheating Instructions
Got leftovers? Lucky you! Let the pudding cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It keeps beautifully in the fridge for up to 3 days. To reheat, microwave individual portions in 20-second bursts until warm—or pop a slice back in the slow cooker on low for 15 minutes. Pro tip: A tiny splash of milk stirred in brings back that just-made creaminess!
Slow Cooker Chocolate Orange Pudding FAQs
I’ve gotten so many questions about this recipe over the years—here are the answers to the ones that pop up most often!
Can I use milk chocolate instead of dark?
You can, but it’ll be much sweeter! If you go this route, reduce the sugar to 100g. Personally, I love the depth dark chocolate adds, but hey—it’s your pudding, your rules.
Can I make this ahead?
Absolutely! Prep the batter, pour it into the greased slow cooker, cover, and refrigerate overnight. In the morning, just pop it on low for 3 hours. Easy-peasy dessert magic.
Why is my pudding dry?
Overcooking is the usual culprit. Slow cookers can vary—mine runs hot, so I check at 2.5 hours. If it happens, serve with extra cream or a drizzle of warm chocolate sauce to rescue it!
Can I freeze leftovers?
Yes! Slice cooled pudding into portions, wrap tightly in plastic, then foil. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently. Pro tip: Frozen slices microwaved for 30 seconds make killer “pudding cakes.”
Nutritional Information
Each serving of this indulgent pudding has roughly 320 calories, with 18g of fat (10g saturated) and 25g of sugar. These are estimates—actual nutrition may vary based on ingredient brands and portion sizes. Enjoy every guilt-free bite!
Did you make this pudding? I’d love to hear how it turned out! Leave a comment below or snap a photo—tag me so I can see your chocolatey masterpiece.
PrintHeavenly Slow Cooker Chocolate Orange Pudding in 3 Hours
A rich and creamy chocolate orange pudding made effortlessly in your slow cooker. Perfect for a comforting dessert with a zesty twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 200g dark chocolate, chopped
- 100g butter, softened
- 150g caster sugar
- 3 eggs
- 100g self-raising flour
- Zest and juice of 1 orange
- 2 tbsp cocoa powder
- 100ml milk
Instructions
- Grease the inside of your slow cooker lightly with butter.
- Melt the chocolate in a heatproof bowl over simmering water.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then fold in the flour and cocoa powder.
- Stir in the melted chocolate, orange zest, juice, and milk.
- Pour the mixture into the slow cooker and cook on low for 3 hours.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
- Use good-quality dark chocolate for the best flavor.
- If the mixture is too thick, add a little more milk.
- Check the pudding after 2.5 hours to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
