• 1 tsp light olive oil
• 2 large free range eggs
• fine sea salt and freshly ground black pepper
• 1/2 tsp smoked paprika (known as Pimenton)
• 2 fresh ciabatta rolls, split
• softened butter to spread
• 4 large ripe tomato slices, sprinkled lightly with salt
• 4 slices of strong cheddar cheese

• I use light olive oil because it is healthier than canola or other oils.
• I buy my eggs fresh from Peltons which is a chicken farm up the mountain from me.
• Pimenton is a Spanish type of smoked paprika with a lovely flavor. A little bit goes a long way.
• Use the freshest rolls you can get.
• I like strong cheddar because I love the flavor of it, but you can use any type of cheddar you wish to use. I wouldn't use the plastic wrapped process cheese myself, but you do you.

1. Heat the oil in a large non-stick skillet over medium heat. (Hot oil makes a difference, the egg should start cooking as soon as you add it to the pan.)
2. Once it is hot, swirl it once to coat the pan and break in the eggs into it. Break the yolks with a fork or a knife. Season with some salt and pepper and a generous sprinkle of the Pimenton. (You could leave the yolks whole, but runny yolks make for messy eating.)
3. Cook until the edges are a bit ruffled and golden and the egg has begun to set. Flip over and cook the other side, seasoning with a bit more Pimenton. Set aside and keep warm. (I like the edges to get a bit brown as well.)
4. Heat the grill/broiler on your stove/oven to high. (Make sure the rack is only about 6 inches from the source of heat.)
5. Spread the cut sides of the ciabatta with a small portion of softened butter and pop them under the grill to toast lightly. (Keep an eye on them so that they don't burn.)
6. Remove the roll tops and set aside.
7. Place two slices of tomato on each roll bottom and cover with the sliced cheese. Pop back under the grill just to melt the cheese. (Pat the tomato dry first with some paper towels so nothing gets soggy.)
8. Place the bottoms onto each of two serving plates. Top each with one of the eggs, top side up, and then cap with the toasted tops of the ciabatta rolls. (yummy yummy)
9. Tuck in and enjoy!

Use the best ingredients you can find

This sandwich is only as good as what you put into it. Great ingredients, kept simple, make all the difference.

Choose ripe, flavorful tomatoes

Fresh tomatoes at their peak bring sweetness and juiciness. I like to keep my tomatoes at room temperature. This is one fruit which will ripen to perfection at room temperature.

Don’t skip the smoked paprika (pimenton)

A tiny sprinkle adds smoky, sweet depth and ties the whole sandwich together. It’s one of the main flavorings in chorizo, and a little goes a long way.

Use strong cheddar for maximum flavor

Strong cheddar stands up beautifully to the smoky paprika and juicy tomatoes. I prefer it for its depth and believes it’s one of the best cheeses for this sandwich.

Toast the ciabatta just on the cut sides

This gives you that perfect contrast: soft and chewy inside, crisp edges outside. The author loves the crunch from grilling the cut sides only.

Butter is optional — adjust to your taste

A thin smear of softened butter adds richness, but the sandwich works perfectly well without it if you prefer a lighter bite.

Season the eggs generously

Breaking the yolks and seasoning with salt, pepper, and pimenton on both sides ensures full flavor throughout the egg layer.

Melt the cheese fully for the best texture

After adding tomato and cheddar to the toasted ciabatta bottoms, pop them back under the grill just long enough to melt the cheese into a gooey, savory layer.

Add fresh rocket/arugula for extra brightness

Adding crisp rocket leaves adds a fresh, peppery lift that complements the smoky and savory elements beautifully.

Serve immediately for peak enjoyment

This sandwich is all about warm eggs, melty cheese, and crisp‑edged bread — enjoy it right away for the best experience.

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.

• 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.

1. Butter a 4 1/2 litre (18 cup) slow cooker bowl.  (Do not skip this step.)
2. 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.)
3. 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.)
4. 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.)
5. 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.)
6. Pour the boiling water evenly over all. 
7. Cover and cook on high for 2 1/2 hours or until firm. (It should not be jiggly. The top should look dry.) 
8. 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

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.