Recipe courtesy of Psychologies Magazine November 2015
Slow-cooking isn’t just for savoury dishes – you can make delicious and comforting puddings and cakes in the slow cooker or on the stovetop. They have used healthier alternatives to refined sugar, such as rice syrup, honey or, in this recipe, coconut sugar. This pudding’s autumnal ingredients of figs and hazelnuts, and a rich chocolate sauce, mean it will be a favourite.
Serves : 6-8 – Preparation Time : 10 mins – Cooking Time : 45 mins
Ingredients: 125ml melted butter; 235g coconut sugar; 225g self-raising flour, sifted; 1 egg, lightly beaten; 250ml almond milk; 2 tsp vanilla extract; 55g cacao powder; 6 dried figs, coarsely chopped; 100g dark chocolate, coarsely chopped; 4 tblsp blanched hazelnuts, toasted, coarsely chopped
Step One: Preheat the oven to 180oC (350oF/Gas 4). Grease a 2.5-3 litre baking dish. In a bowl, combine the melted butter, 155g of the coconut sugar, flour, egg, almond milk, vanilla and 3 tablespoons of the cacao powder.
Step Two: Fold in the figs, chocolate and 3 tablespoons of the blanched hazelnuts, then spoon into the dish, spreading it out evenly.
Step Three: Scatter with the remaining sugar, cacao power and hazelnuts, then gently pour over 625ml of boiling water.
Step Four: Cook in the oven for 40 minutes until set, then set aside for 5 minutes before serving.