Bounty Red Velvet Pudding (Slow Cooker) Recipe

Name: Slow-cook this Bounty Red Velvet Pudding to perfection
Cook time: 135 min
Total time: 135 min
Yield: 8 to 10
Ingredients: 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; Topping; 1 cup firmly packed brown sugar; ½ cup cocoa powder

TIP: Pudding can be made up to a few hours before serving however, sauce will thicken on standing.

Ingredients

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

Topping

1 cup firmly packed brown sugar

½ cup cocoa powder

Method

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.