Slow Cooker Chocolate Fudge Pudding recipe

This Slow Cooker Chocolate Fudge Pudding is the ultimate comfort dessert. A tender, fluffy chocolate sponge cake magically forms on top while a rich, glossy fudge sauce bubbles underneath — all created hands-free in your slow cooker. Warm, indulgent, and perfect for chocolate lovers craving something easy yet decadent.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it delivers serious wow-factor with almost zero effort. The slow cooker does all the heavy lifting, transforming simple pantry ingredients into a stunning self-saucing pudding where the cake stays beautifully moist and the fudge sauce becomes irresistibly thick and glossy.

No oven required — perfect for hot days or when your oven is busy. It’s incredibly forgiving (even if you’re new to baking), family-friendly, and always disappears fast. Serve it straight from the pot with a scoop of vanilla ice cream for that magical hot-cold contrast, and watch everyone go back for seconds. It’s cozy, chocolatey happiness in every spoonful!

Yield: 6 servings

Slow Cooker Chocolate Fudge Pudding recipe

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Gooey slow cooker chocolate fudge pudding with tender sponge and rich self-saucing fudge — easy, decadent comfort dessert!

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 10 minutes

Total Time 2 hours 25 minutes

Ingredients

For the cake batter:

• 1½ cups (225g) self-raising flour
• 1 cup (200g) caster sugar (or granulated sugar)
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder (if using plain flour)
• ¼ teaspoon salt
• ¾ cup (180ml) whole milk
• 90g (6 tablespoons) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the fudge sauce topping:

• 1 cup (200g) light brown sugar
• 4 tablespoons unsweetened cocoa powder
• 1¾ cups (420ml) boiling water
• Optional: 2–3 tablespoons dark chocolate chips

Instructions

1. Get your slow cooker ready — generously grease the inside of your slow cooker pot (4–6 quart size works best) with butter or non-stick cooking spray so nothing sticks later.
2. Mix the dry ingredients — in a large mixing bowl, whisk together the self-raising flour, caster sugar, cocoa powder, baking powder (if needed), and salt until they’re evenly combined and lump-free.
3. Add the wet ingredients — pour in the milk, melted (and cooled) butter, and vanilla extract. Stir gently with a spatula or whisk until you have a smooth, thick chocolate batter — it should look glossy and inviting!
4. Spread it out — spoon the batter into your greased slow cooker and smooth the top with the back of your spoon so it’s nice and even.
5. Make the magic sauce — in a separate bowl or jug, mix the brown sugar and remaining cocoa powder. Sprinkle this mixture evenly all over the surface of the batter — don’t stir it in!
6. Pour the boiling water — carefully pour the boiling water over the top (it looks strange at first — that’s normal!). Again, do NOT stir — just let it sit on top like a mysterious chocolate lake.
7. Add optional extras — if you love extra gooeyness, scatter a handful of dark chocolate chips over the surface now for little melty pockets of joy.
8. Cook low and slow — pop the lid on, set your slow cooker to HIGH for 2–2½ hours (or LOW for about 4 hours). The pudding is ready when the top looks set, springs back lightly when touched, and the sauce is bubbling around the edges.
9. Rest and admire — turn off the slow cooker and let it rest with the lid on for 10 minutes — this helps the sauce settle into perfection.
10. Serve with love — scoop generous portions straight from the pot into bowls while it’s warm. Top with vanilla ice cream, whipped cream, or a dusting of icing sugar — then watch everyone’s faces light up with pure chocolate bliss!

Notes

This is a true self-saucing pudding — the “weird” layering step is what creates the fudgy sauce underneath. Cooking times vary slightly depending on your slow cooker model, so start checking at the lower end. Serve warm for maximum gooeyness!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 719Total Fat 15gSaturated Fat 8gUnsaturated Fat 7gCholesterol 35mgSodium 328mgCarbohydrates 146gFiber 6gSugar 121gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Grease the slow cooker insert generously with butter or non-stick spray — this prevents sticking and makes serving much easier.
• Use boiling water for the topping; it helps create the signature sauce separation during cooking.
• Resist peeking too often — lifting the lid releases heat and can affect the texture.
• Check doneness around the minimum time; the top should look set and slightly springy.
• For extra richness, sprinkle a few extra chocolate chips on top before adding the sauce layer.
• Serve immediately for the best gooey texture; it thickens as it cools.

Ingredients Notes:

Use good-quality unsweetened cocoa powder — it makes a huge difference in the depth of chocolate flavor. Self-raising flour gives the sponge its lovely lift; if you only have plain/all-purpose flour, add 2 teaspoons of baking powder per cup of flour.

Whole milk produces the richest result, but semi-skimmed works fine too. Brown sugar in the topping adds lovely caramel notes to the fudge sauce — light or dark both taste fantastic. Butter should be melted and slightly cooled so it incorporates smoothly without scrambling any eggs (if your recipe version includes one). Vanilla extract enhances all the chocolate flavors — don’t skip it!

Variations and Substitutions:

For a mocha twist, stir 1–2 teaspoons of instant espresso powder into the batter or topping water. Make it nutty by folding in ½ cup chopped walnuts or pecans into the batter. For a peanut butter lover’s version, swirl 3–4 tablespoons of peanut butter into the batter before cooking. Dairy-free?

Swap milk for almond or oat milk and use vegan butter. Gluten-free adaptation works well with a 1:1 gluten-free self-raising flour blend. For extra decadence, add ½ cup chocolate chips to the batter. If you prefer individual portions, this recipe can be halved and cooked in a smaller slow cooker or ramekins inside a larger one (adjust time down slightly).

Storage Options:

Best enjoyed fresh and warm on the day it’s made. Leftovers keep in an airtight container in the refrigerator for 2–3 days. Reheat individual portions in the microwave for 30–60 seconds until warm and gooey again. Freezing is possible — portion into containers and freeze for up to 1 month. Thaw overnight in the fridge and reheat gently. The sauce may thicken more after chilling, but it still tastes delicious.

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