Related recipe: Raspberry and Caramel Hot Cross Bun Pudding Recipe
2 cups self-raising flour
1/3 cup cocoa powder, plus extra to decorate
1/3 cup firmly packed brown sugar
270ml can coconut milk
100g unsalted butter, melted
3 tsps red food colouring
2 tsps vanilla bean paste
4 x 56g Bounty chocolate bars, chopped
Whipped cream, to serve
1 cup firmly packed brown sugar
½ cup cocoa powder
Lightly grease a removable bowl of a 5 to 6-litre capacity slow cooker. Line base and side with baking paper.
Sift flour and cocoa into a large bowl. Stir in sugar.
Whisk coconut milk, butter, food colouring and vanilla in a large jug until combined. Add to flour mixture. Stir until smooth. Spoon into prepared bowl. Smooth over top. Scatter over chocolate bars.
For topping, combine sugar and cocoa in a large heatproof jug. Gradually stir in 2 ½ cups boiling water. Slowly pour over pudding mixture. Cover with lid.
Cook on LOW setting for about 2 hours, or until firm to touch. Stand covered for 30 minutes.
Serve with whipped cream. Dusted with extra cocoa.