If you’re craving a cozy, old‑fashioned dessert that practically makes itself, this Chocolate Fudge Pudding (Crock Pot) is about to become your new favourite. It’s a simple, comforting slow‑cooker recipe that delivers a soft, fudgy chocolate sponge with a rich sauce that magically forms underneath as it cooks — the kind of nostalgic, self‑saucing pudding families have loved for generations.
This recipe is wonderfully easy, uses everyday ingredients, and doesn’t require turning on the oven — perfect for warm days, busy schedules, or anyone who wants a homemade dessert without the fuss. You can even halve the recipe for smaller households and it still turns out beautifully. Serve it warm with cream or vanilla ice cream, and watch it disappear.
Whether you’re cooking for family, sharing with friends, or treating yourself to something special, this slow‑cooker chocolate pudding is a guaranteed crowd‑pleaser that brings comfort with every spoonful.
It’s pure, old‑fashioned comfort. This pudding gives you that nostalgic, steamed‑pudding feel — a soft, fudgy chocolate sponge with a rich sauce that magically forms underneath as it cooks. It’s the kind of dessert that feels like home, every single time.
The slow cooker does all the work. No oven needed, no watching or fussing. Just mix, pour, sprinkle, and let the crock pot quietly transform everything into warm chocolate bliss. Perfect for days when you don’t want to heat up the kitchen.
- 90g butter (3 ounces) (6 TBS)
- 180ml milk (3/4 cup)
- 1 tsp vanilla
- 190g caster sugar (1 cup)
- 225g self raising flour (1 1/2 cups + 2 TBS)
- 2 TBS good quality cocoa powder
- 1 large free range egg, beaten lightly
- 200g soft light brown sugar (1 cup, packed)
- 2 additional TBS of cocoa powder
- 625ml boiling water (2 1/2 cups)
- pouring cream
- vanilla ice cream
- I use salted butter. It is all I keep in my house.
- I use whole milk. Again, it is all I keep in my house.
- Caster sugar is a fine granulated sugar. You can whiz regular granulated sugar in a food processor for about 30 seconds to make caster sugar.
- You can easily make your own self-rising flour. For every cup (120g) of flour required add 1 1/2 tsp of baking powder and 1/4 tsp salt. I usually make up two to three cups at a time and store it in the freezer.
- Make sure you use cocoa powder and not chocolate drink mix or hot chocolate mix.
- Butter a 4 1/2 litre (18 cup) slow cooker bowl. (Do not skip this step.)
- Melt the butter in the milk over low heat. Let cool for several minutes and then stir in the sugar and vanilla. (Do not allow to boil, you basically just want the butter to melt.)
- Sift together the flour and first amount of cocoa powder. (I use a fine mesh sieve for this. It helps to remove any lumps from the cocoa powder.)
- Stir this into the milk /butter mixture along with the egg, mixing all together well. Pour into the buttered slow cooker bowl. (Make sure the batter is smooth.)
- Sift together the brown sugar and remaining cocoa powder. Sprinkle evenly over top of the batter in the slow cooker. (Do NOT stir this in.)
- Pour the boiling water evenly over all.
- Cover and cook on high for 2 1/2 hours or until firm. (It should not be jiggly. The top should look dry.)
- Remove the bowl from the slow cooker. Let stand five minutes and then spoon out into bowls to serve. Pass the cream or ice cream!
⭐ 1. Halving the Recipe Works Beautifully
If you’re cooking for one or two, you can halve the recipe with great success — Marie did this herself and it cooked perfectly in about ¾ of the usual time .
⭐ 2. Only Use Half the Egg When Halving
Beat the egg lightly and use half of it. This works very well, and you can even use a tiny “pee wee” egg if you have one .
⭐ 3. Start Checking Early
Even with the full recipe, it’s smart to start checking halfway through the recommended cook time to avoid overcooking .
⭐ 4. Use the Right Size Slow Cooker
A 4½‑litre (18‑cup) slow cooker is ideal for the full recipe, ensuring the pudding cooks evenly and the sauce forms properly at the bottom .
⭐ 5. Don’t Stir After Adding the Topping
Once you sprinkle the brown sugar and cocoa over the batter and pour the boiling water on top, do not stir. This is what creates the magical self‑saucing effect at the bottom of the pudding .
⭐ 6. Serve It Warm for Maximum Gooeyness
This pudding is at its absolute best when served warm, with cream or vanilla ice cream — both are delicious options .
⭐ 7. Leftovers Reheat Beautifully
Store leftovers in the fridge and reheat gently in the microwave. The texture stays lovely and soft even the next day .
⭐ 8. Great for Baking with Kids
The recipe is simple and forgiving — one reader’s six‑year‑old granddaughter helped with most of the steps and was thrilled with the results .
⭐ 9. Perfect Dessert When You Don’t Want to Heat the Kitchen
Since it cooks entirely in the slow cooker, it’s ideal for warm days or busy holidays when you want dessert without turning on the oven .
⭐ 10. Loved Even by People Who “Don’t Like Chocolate”
People who claims to dislike chocolate desserts have eaten two helpings. This pudding wins everyone over
Chocolate Fudge Pudding
ingredients:
- 90g butter (3 ounces) (6 TBS)
- 180ml milk (3/4 cup)
- 1 tsp vanilla
- 190g caster sugar (1 cup)
- 225g self raising flour (1 1/2 cups + 2 TBS)
- 2 TBS good quality cocoa powder
- 1 large free range egg, beaten lightly
- 200g soft light brown sugar (1 cup, packed)
- 2 additional TBS of cocoa powder
- 625ml boiling water (2 1/2 cups)
- pouring cream
- vanilla ice cream
instructions:
- Butter a 4 1/2 litre (18 cup) slow cooker bowl. Melt the butter in the milk over low heat. Let cool for several minutes and then stir in the sugar and vanilla. Sift together the flour and first amount of cocoa powder. Stir this into the milk /butter mixture along with the egg, mixing all together well. Pour into the buttered slow cooker bowl.
- Sift together the brown sugar and remaining cocoa powder. Sprinkle evenly over top of the batter in the slow cooker. Pour the boiling water evenly over all.
- Cover and cook on high for 2 1/2 hours or until firm. Remove the bowl from the slow cooker. Let stand five minutes and then spoon out into bowls to serve. Pass the cream or ice cream!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
.JPG "Beat Oven Barbequed Ribs")
SUNDAY, July 5th - Birthday dinner for my sister
We had our usual Sunday dinner at my sisters this week. We were celebrating her birthday a day early. My sister cooked Spare ribs which we enjoyed with mashed potatoes and a vegetable. We had Coconut Cream Pie for dessert.
In it's place I am sharing my recipe for Best Oven Barbequed Ribs. These Oven Barbequed Ribs are everything ribs should be — tender, juicy, and falling‑off‑the‑bone delicious. Slow‑roasted with a rich homemade spice rub and finished with a glossy, sticky layer of your favourite BBQ sauce, they come out succulent and deeply flavourful every single time. No boiling, no fuss — just beautifully cooked back ribs that taste like they came straight off the grill. This is also how my sister does them.
A true crowd‑pleaser… and unbelievably easy. You can find my recipe for Coconut Cream Pie here.
MONDAY, July 6th - Healthy Bacon & Egg Salad with Creamy Lemon Dressing
We had quite a warm day on Monday. Not too humid yet, thankfully, but it was a salad day and I made us a Healthy Bacon & Egg Salad. This salad is light, fresh, and full of flavor — the perfect balance of wholesome and indulgent. Crisp lettuce, juicy roasted baby plum tomatoes, lean smoked back bacon, and perfectly boiled eggs come together under a bright, creamy lemon‑Parmesan dressing that proves healthy food can still taste wonderfully rich. Simple ingredients, beautiful textures, and a satisfying finish — ideal for a quick lunch or a light summer supper.
We enjoyed this as is, but you could add a baked jacket potato for any hearty eaters in the house, or even some potato salad.
TUESDAY, July 7th - Amish Country Casserole
This was my daughter's last night living at my place. She moved into her apartment on Wednesday. We had a rather busy day getting all of her stuff ready to go. I made us a simple supper but one that she really loves.
This Amish Country Casserole is simple, hearty comfort food at its best — tender pasta, savoury ground beef, and a creamy blend of tomato and mushroom soup baked together until bubbling and delicious. It’s the kind of old‑fashioned, no‑fuss dish that fills the kitchen with cozy aromas and delivers big flavour from humble ingredients. Cheap, cheerful, and wonderfully satisfying — a true classic that always hits the spot.
It is a small batch recipe, but makes four servings. I put the extra into a container for her to take to her apartment the next day. She could put it into the freezer for later or whatever. We enjoyed this with a tasty tossed salad. Eileen had some bread and butter on the side. She likes bread and butter with pasta.
WEDNESDAY July 8th - Dinner out with the family
Most Wednesday nights we go out to dinner as a family. Our dad likes to go out and so we go with him. Eileen also joins us now she is on her own. We usually go to the same place each week, a local restaurant that is hit and miss, but it's where dad likes to go. I am slowly working my way through the menu and trying a different thing each week.
This week Eileen had the cheeseburger special, Dad and Cindy had fish and chips, Hazel had the grilled haddock dinner and I had their Cheesesteak Sandwich with Frings and coleslaw. It was actually pretty good. I quite enjoyed it.
In it's place I am sharing my recipe for Cheese & Beef Sandwiches. These Beef & Cheese Sarnies are a hot, hearty, utterly satisfying sandwich — tender slices of rare roast beef tossed with caramelized onions, soft green peppers, garlic, and a splash of Worcestershire and soy for deep savoury flavour. Everything melts together under a generous handful of cheddar and red Leicester, then gets tucked into a buttery, toasted bun spread with garlic mayo. Quick, simple, and unbelievably tasty — a proper comfort‑food sarnie that feels like a treat.
THURSDAY, July 9th - Crispy Chicken with Creamy Garlic Pasta
My first meal all on my own since my daughter moved in with me in January. I was missing her. I decided to make myself something simple. This would have been our mother's 94th Birthday so I spent a part of the day up at the cemetery seeing to her gravesite and tidying things up while I thought about how much I loved her and missed her. Grief is the price you pay for love. That is so true.
This Crispy Chicken with Creamy Garlic Pasta is pure comfort — tender, golden breaded chicken served over silky, Parmesan‑rich pasta in a creamy garlic sauce. It’s quick, hearty, and deeply satisfying, the kind of meal that feels indulgent yet comes together in under half an hour. Perfect for busy nights when you still want something that tastes like a treat.
I cut the recipe in half to make only one serving and enjoyed it with some salad on the side.
FRIDAY, July 10th - Croissant Turkey Club Sandwich
I went with my sister to take our father to the mall with his friend Maryann and spent the afternoon shopping so I was quite tired when I got home. Starving as well, as we had left to go at noon. Simple, quick and easy was the order of the day. I made myself a tasty sandwich.
This Croissant Turkey Club Sandwich is a buttery, crisp‑edged twist on the classic — filled with smoky turkey, crisp bacon, juicy ripe tomatoes, and finely shredded romaine, all tucked into a soft all‑butter croissant spread with creamy mayo. It’s simple, fresh, and incredibly satisfying… the kind of easy supper that feels indulgent without any fuss. Not hard to do if you keep already cooked bacon in the freezer.
I didn't have it on a croissant this time, but on a crusty roll and accompanied it with some Stonemill red potato salad that we had gotten at the Cambridge Convenience store. I also had a small taco style salad on the side, but it was too spicy for me to eat. (It was just the veggie one, but the dressing was hot, hot, hot.)
SATURDAY, July 11th - Roast Chicken Dinner
My daughter was coming to spend the afternoon and night with me so I pulled out all the stops and made us a nice roast chicken dinner. I served it with all the trimmings. I was so looking forward to having her here with me, if only for one night.
This Ballymaloe House Roast Chicken is everything a proper roast should be — tender, juicy meat, golden crisp skin, and a fragrant herb‑laden bread stuffing that fills the whole kitchen with comfort. Simmered stock, fresh thyme, parsley, chives, and buttery onions come together to create a stuffing that’s simple yet deeply flavourful, while the pan juices whisk into a rich, old‑fashioned gravy. It’s a classic, hearty roast that feels both rustic and elegant.
I did not make the stuffing this time as my daughter wanted to try some of the Paxo stuffing mix which I had bought. Very British. We had the roast chicken with the stuffing balls, some boiled new potatoes and fresh green beans. It was delicious! We then settled in for a movie night and some snacks, although not a lot as we were both stuffed!
And there you have it! My meals of the week for the past seven days. I think you will agree that I ate very well, and I hope that you will be inspired to want to try at least a few of the recipes I have shared! Can you believe that we are already almost halfway through July? I know! Time is just slipping away from us!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 1/2 loaf of stale french bread (about 4 cups) cut into cubes
- 4 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1/3 cup (65g) granulated sugar
- 1 TBS vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each nutmeg and ground cardamom
- 1/4 cup (30g) plain flour
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 cup (57g) butter, cut into bits
- 1/4 cup (20g) old fashioned oats
- pinch salt
- 1/4 tsp each cinnamon, nutmeg and ground cardamom
- If your bread is too fresh, cut it into cubes and leave it to air dry for several hours before proceeding.
- I buy my eggs at a local chicken farm. You don't need to use organic or free range, that is a personal preference of mine.
- Whole milk adds a lovely richness as does the cream. I use whipping cream.
- I use Kirkland organic granulated sugar in the base, again a personal preference.
- You can use light or dark brown sugar. It all depends on how much flavor you want. If I was in the U.K. I would use muscovado sugar. It has a beautiful flavor.
- Do NOT use quick oats for this. You want an oat with some texture.
- I used salted butter. That is all I keep in the house.
- Butter a large flan dish, about 1 1/2 inches tall.(About 10 inches in diameter).
- Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom. (I use a small sieve or tea strainer to help do this evenly.)
- Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. (I mix it together in a jug for ease of pouring over top.)
- Place in the refrigerator to chill for several hours or overnight. (Ideal for when you are having company.)
- To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
- Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. (You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.)
- Cover and place in the refrigerator to chill. (Chilling the topping separately from the base allows for a lovely crisp crumbly finish when baked.)
- When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4. (I like to place the flan dish on a baking tray for ease of putting into and removing from the oven.)
- Sprinkle the crumble mixture over top of the bread mixture.
- Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve. (Best served hot or at least warm.)
Use stale bread for best texture Stale French bread absorbs the custard beautifully without turning mushy, giving you that lovely “bread‑pudding-like base.
Let it soak long enough Chilling the custard‑soaked bread for several hours or overnight ensures every cube is saturated and bakes up tender and rich .
Build a crumble with texture When rubbing the topping together, aim for a mix of large and small clumps — this gives that crisp, decadent, oaty crunch that makes the dish “WOW!”
Chill the crumble topping too Keeping the topping cold helps the butter stay firm so it melts slowly in the oven, creating better crispness and definition .
Don’t skip the warm spices Cinnamon, nutmeg, and cardamom add depth and warmth — they’re part of what makes this casserole taste cozy and indulgent without being overly sweet.
Bake until fully set and golden The sweet spot is 40–45 minutes, when the custard is set and the crumble is golden brown. Underbaking will leave the center too soft; overbaking can dry it out.
Serve it hot for maximum comfort Cutting it into wedges while warm gives the perfect contrast between the soft custard base and crisp topping — especially lovely with fruit, bacon, sausage, and maple syrup.
Double it for gatherings The recipe doubles easily and bakes well in a larger dish — ideal for holiday brunch or feeding a hungry crowd
French Toast Crumble
This is delicious. You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. It smells heavenly when it is baking. Serve hot cut into wedges with fruit, sausage, bacon and syrup.
Ingredients
- 1/2 loaf of stale french bread (about 4 cups) cut into cubes
- 4 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1/3 cup (65g) granulated sugar
- 1 TBS vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each nutmeg and ground cardamom
- 1/4 cup (30g) plain flour
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 cup (57g) butter, cut into bits
- 1/4 cup (20g) old fashioned oats
- pinch salt
- 1/4 tsp each cinnamon, nutmeg and ground cardamom
Instructions
- Butter a large flan dish, about 1 1/2 inches tall.(about 10 inches round).
- Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom.
- Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. Place in the refrigerator to chill for several hours or overnight.
- To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
- Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.
- Cover and place in the refrigerator to chill.
- When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4.
- Sprinkle the crumble mixture over top of the bread mixture.
- Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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