This rich chocolate pudding dessert is the perfect indulgence dessert during the cooler months.

Ingredients

• 70g soft unsalted butter
• 6 slices thick sliced bread
• 350ml milk
• 2 tsp instant coffee granules
• 100g finely chopped bitter chocolate
• 4 eggs
• 55g castor sugar
• 1 tsp ground cinnamon
• 150g sultanas
• 115g chopped pecan nuts cocoa powder, icing sugar and clotted cream, to serve

Method

1. Lightly oil the Crock-Pot® Slow Cooker stoneware and preheat the heating base to Low. Spread the butter over the bread, then cut into 2cm squares.
2. Boil the milk and coffee together in a pan. Turn off the heat, add the chocolate and stir to melt.
3. Whisk together the eggs, sugar and cinnamon in a heatproof bowl, then add the hot milk mixture, whisking all the time. Add the bread cubes, sultanas and pecans, pushing them down to soak. Leave for 10 minutes.
4. Pour into Crock-Pot® and set into the heating base. Cover with the lid and cook on LOW for 2 hours, or 1 hour on HIGH.
5. Once cooked, remove the stoneware from the heating base, lift off the lid, and leave to cool slightly.
6. Dust well with chocolate powder and icing sugar and serve with clotted cream.