Go with the slow ! CHOCOLATE & TAHINI PUDDING
SERVES 8-12 COOKING TIME 2-3 HOURS
Made using the all-in-one method , this easy dessert baked in the slow cooker is guaranteed to impress – and help banish the winter blues ! Serve with slices of banana and cream for an extra indulgent touch .
INGREDIENTS
• 3 ripe bananas , roughly mashed
• 50g salted butter , softened
• 100g light brown soft sugar
• 1 egg , beaten
• 1 tsp vanilla extract
• 2 tbsp tahini
• 5 tbsp milk
• 75g self-raising flour
• 2 tbsp cocoa powder
• ½ tsp bicarbonate of soda
• 100g plain dark chocolate ( 70 %), chopped , or chocolate chips To serve
• Sliced bananas ( optional )
• Softly whipped cream or pouring cream
Recipe extracted from Quick Prep Slow Cook by Charlotte Pike , published by Hamlyn , price £ 16.99 , with photography by Charlie Bard .
METHOD 1 . Take 2 large sheets of non-stick baking paper and double-line the slow cooker bowl .
2 . Add all the pudding ingredients , except the plain dark chocolate , to a large mixing bowl . Whisk together until you have a smooth batter . This is easier if you have an electric whisk . If you don ’ t , add and whisk in the ingredients one at a time , following the order in which they are listed above .
3 . Stir in the chopped chocolate or chocolate chips and pour the mixture into the prepared slow cooker . Level off using a spatula or the back of a spoon . Cover and cook on low for 2- 3 hours until the pudding has firmed up ( excluding the melted chocolate chunks , which will create little pools of chocolate ). The top will look glossy when cooked .
4 . To serve , spoon from the slow cooker , or carefully lift out and cut into wedges . Serve warm or cold with slices of fresh banana , if you like , and cream .
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