Slow Cooker Choc Chip Peanut Butter Pudding


Recently, hubby surprised me with a slow cooker. Well let me tell you how divine it is to bake and cook with this little gem. My new favourite kitchen appliance.

This recipe is a biscuit base one with additional chocolate. The difference is the sauce you pour over it. I would think similar to a lava cake.

Anyway, here goes:


1½ cups flour

½ cup brown sugar

1 tsp baking powder

1 tsp baking soda

1 cup unsweetened chunky peanut butter

¾ cup sour cream

3 tbs unsalted butter melted

1 cup semi-sweet chocolate chips

¾ cup castor sugar

6 tbs unsweetened cocoa powder

3/4 cup milk

1 tsp vanilla essence


In a small mixing bowl, combine the flour, brown sugar, baking powder and baking soda.

In a medium size bowl, mix together the peanut butter, sour cream and melted butter.

Stir the flour into the peanut butter mixture until completely combined

Stir in the choc chips. The batter will be the same to cookie dough.

Grease a 4l slow cooker and evenly distribute the batter on the bottom pan. Mine is a 6l and it wasn’t too thinly spread.

In a  small bowl, whisk together sugar, cocoa powder, milk and vanilla essence until smooth.

Pour chocolate over the batter in the slow cooker.

Cook on high for 1½ hours and or until the edge pulls away from the sides. Keep in mind that the slow cooker cooks the edges faster. If the center is still gooey, cook for a further 15 minutes. The center will be ready when it bounces back. Once done, switch off an leave for 30 minutes.

When ready serve warm (it is) with ice cream or cream.


Debbydash note: if you have no sour cream, then substitute it with 1 cup plain yogurt mixed with 1tsp baking soda




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