I love this pudding because it’s effortless yet impressive. Everything goes straight into the slow cooker, and in a couple of hours, I have a warm, self-saucing chocolate dessert ready to serve. The orange extract and chocolate orange pieces give it that nostalgic flavor I can’t resist, while the sauce keeps it moist and rich. It’s the perfect treat for special occasions, Sunday dinners, or anytime I want something sweet and cozy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
20 g Unsalted butter, at room temperature, for greasing
For the sponge pudding mixture: 100 g Unsalted butter, melted 250 g Self-raising flour 125 g Soft light brown sugar 30 g Good quality cocoa powder 1 tsp Baking powder 3 Eggs 150 ml Milk (whole or semi-skimmed) 2 tsp Orange extract 157 g Terry’s Chocolate Orange (or other orange-flavoured chocolate), roughly chopped
For the topping: 150 g Soft light brown sugar 20 g Good-quality cocoa powder 500 ml Boiling water
Directions
I grease the slow cooker bowl thoroughly with the 20 g of butter.
In a large mixing bowl, I combine the melted butter, self-raising flour, sugar, cocoa powder, baking powder, eggs, milk, and orange extract. I stir everything together until smooth and lump-free.
I pour the pudding mixture into the greased slow cooker bowl and smooth out the top.
I scatter most of the chopped chocolate orange pieces over the surface, pressing them gently into the batter (saving a few segments for decorating at the end).
In a small bowl, I mix the soft brown sugar and cocoa powder for the topping, then sprinkle the mixture evenly over the top of the pudding batter.
Carefully, I pour the boiling water over the surface—without stirring—to create the sauce layer. It may look strange at first, but it transforms beautifully as it cooks.
I place the lid on the slow cooker and cook on HIGH for 1–2 hours, until the pudding is set and firm in the middle.
When the pudding is ready, I lift the lid, place the remaining chocolate orange pieces on top, replace the lid, and let them melt for about 30 minutes before serving warm.
To make without a slow cooker: I prepare the recipe as above, but bake it in a 27 x 20 cm shallow baking dish covered with foil at 160℃ fan/180℃/Gas Mark 4 for 30–40 minutes.
Servings and Timing
This recipe serves 8 people. It takes about 5 minutes to prepare and 2 hours to cook, for a total time of roughly 2 hours and 5 minutes. It’s the perfect dessert to pop on before dinner and have ready when it’s time to serve.
Variations
I like to customize this pudding depending on what I have. Sometimes I swap the orange extract for peppermint extract for a chocolate mint version. For something extra decadent, I stir in chocolate chips or chunks of dark chocolate into the batter. I’ve also made it gluten-free by replacing the flour and baking powder with gluten-free alternatives—it still comes out perfectly. For a grown-up twist, I add a splash of orange liqueur to the sauce.
Storage/Reheating
If I have leftovers, I keep them in the fridge for up to 3 days. To reheat, I microwave individual portions for 30–45 seconds until warm. The sauce thickens a bit as it cools, but I can loosen it with a spoonful of milk or cream when reheating. It’s just as delicious cold, too!
FAQs
Can I make this recipe gluten-free?
Yes, I use gluten-free self-raising flour and baking powder—it works beautifully.
Can I prepare it ahead of time?
Yes, I often prepare the sponge mixture ahead, keep it in the fridge overnight, and add the toppings and water just before cooking.
What if I don’t have a slow cooker?
I can bake it in the oven as directed—it still gives that gooey sauce and soft sponge texture.
Can I use dark chocolate instead of Terry’s Chocolate Orange?
Absolutely. I can use dark chocolate and add a little extra orange zest or extract for flavor.
How do I know when it’s done?
The top should be firm and springy to the touch, while there will still be a pool of sauce underneath.
Can I double the recipe?
Yes, but I extend the cooking time slightly and make sure to use a large enough slow cooker.
Can I use a non-stick slow cooker?
Yes, but if I have a ceramic one, I line it with baking paper to prevent sticking and make cleanup easier.
What should I serve it with?
I love it with vanilla ice cream, whipped cream, or custard to balance the richness.
Can I use regular chocolate instead of orange chocolate?
Yes, it works just as well with milk or dark chocolate—just add a teaspoon of orange zest if I still want the citrus note.
Can I reheat leftovers in the slow cooker?
I can, but the microwave or oven works faster and keeps the texture just right.
Conclusion
This Slow Cooker Chocolate Orange Pudding is one of my all-time favorite desserts because it’s indulgent, comforting, and so simple to make. The combination of chocolate and orange creates the perfect balance of richness and freshness, and the gooey sauce makes it irresistible. Whether I’m making it for a crowd or just for a cozy weekend treat, it always delivers that wow factor with minimal effort.
This Slow Cooker Chocolate Orange Pudding is a rich, self-saucing dessert with a soft chocolate sponge and a gooey molten sauce beneath. Infused with orange and topped with melted Terry’s Chocolate Orange, it’s an effortless, indulgent treat perfect for cozy nights or special occasions.
Ingredients
20 g Unsalted butter, at room temperature (for greasing)
For the sponge pudding mixture:
100 g Unsalted butter, melted
250 g Self-raising flour
125 g Soft light brown sugar
30 g Good-quality cocoa powder
1 tsp Baking powder
3 Eggs
150 ml Milk (whole or semi-skimmed)
2 tsp Orange extract
157 g Terry’s Chocolate Orange (or other orange-flavoured chocolate), roughly chopped
For the topping:
150 g Soft light brown sugar
20 g Good-quality cocoa powder
500 ml Boiling water
Instructions
Grease the slow cooker bowl thoroughly with the 20 g butter.
In a large mixing bowl, combine melted butter, self-raising flour, brown sugar, cocoa powder, baking powder, eggs, milk, and orange extract. Stir until smooth and lump-free.
Pour the pudding mixture into the greased slow cooker bowl and smooth the top.
Scatter most of the chopped chocolate orange pieces over the batter, pressing them in lightly (reserve a few pieces for topping later).
Mix the soft brown sugar and cocoa powder for the topping in a small bowl. Sprinkle evenly over the batter.
Carefully pour the boiling water over the top without stirring—this creates the sauce layer as it cooks.
Cover with the lid and cook on HIGH for 1–2 hours, until the sponge is set and firm in the middle.
Once cooked, remove the lid, add the remaining chocolate orange pieces on top, replace the lid, and allow them to melt for about 30 minutes.
Serve warm with vanilla ice cream, whipped cream, or custard.
Notes
Swap orange extract for peppermint extract to make a chocolate mint version.
Stir in dark chocolate chunks or chocolate chips for extra richness.
Use gluten-free flour and baking powder for a gluten-free pudding.
Add a splash of orange liqueur to the sauce for an adult twist.
Bake in the oven at 160°C fan/180°C for 30–40 minutes if you don’t have a slow cooker.
Leftovers keep for up to 3 days in the fridge and can be reheated with a splash of milk or cream.
