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.

If you love a brownie that’s rich, fudgy, and just a little bit nostalgic, these Rocky Road Brownies are about to become a new favourite. Inspired by the British version of Rocky Road — the kind made with glace cherries, toasted walnuts, and soft mini marshmallows — this recipe takes a classic chocolate brownie base and gives it a fun, old‑fashioned twist.

Each square is studded with sweet cherries and crunchy walnuts , then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing set. They are then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing sets. . The result is a brownie that’s moist, sturdy, and wonderfully moreish, with little pops of cherry and nutty crunch in every bite.

Perfect for bake sales, weekend treats, or anytime you’re craving something chocolatey and fun, these Rocky Road Brownies are easy to make and even easier to love. Just be warned — they are incredibly moreish.

• I used salted butter. I only keep salted butter in the house. There is no salt called for in the recipe.
• Use plain flour not self-rising flour. Self-rising flour will alter the texture of the finished product.
• Make sure you use cocoa powder, not hot chocolate or milk chocolate drinking mix. Make sure you sift it to get out any lumps.
• I used large eggs.
• Glace cherries are real cherries that have been pitted and preserved in a candy syrup. You will need to rinse the syrup off of them and dry them well before using.
• Toasting walnuts enhances their flavor and texture and can be done in the oven, on the stove top or in the microwave. I usually spread them out onto a baking sheet and toast them in a moderate oven (350*F/180*C) for 8 to 10 minutes.
• Evaporated milk is a type of processed milk product which comes in a can. The milk has been heated until some of the water in it has evaporated and condensed it. Do NOT mistake it for Sweetened Condensed Milk which has had sugar added and is much thicker. There is no sugar in Evaporated Milk. The brand I use the most is Carnation. You could also use half and half or single cream in it's place.
• I used colored marshmallows, but plain white ones are the normal. Do use mini marshmallows.

1. Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside. (I like to line the pan with paper so that I can left them out easily for cutting into squares.)
2. Whisk together the melted butter, eggs and vanilla. (Make sure the butter is not hot.)
3. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. (This ensures that the cocoa powder is evenly distributed.)
4. Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. (I used a wire whisk to mix the batter, then I fold in the cherries and nuts with a spatula.)
5. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin. (Do NOT overbake.)
6. To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency. (You want it to be nice and smooth.)
7. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly.
8. Leave to set before cutting into squares to serve. Store any leftovers in a tightly covered container.

• Rinse and dry your cherries well. Glace cherries come packed in sticky syrup, which can make your batter streaky. Rinsing them in warm water and drying them thoroughly helps them distribute evenly through the brownies.

• Dry maraschino cherries thoroughly if using them. You can substitute maraschino cherries, but they must be dried very well so they don’t add excess moisture.

• Toast your walnuts for extra flavour. Toasted nuts add a deeper, richer flavour and a lovely crunch in every bite. They really shine in the finished brownies.

• Don’t overbake — look for “just firm” on top. These brownies should be moist and fudgy, not dry. Bake until the top is just firm, then let them cool in the tin to finish setting.

• Use the right icing consistency. The chocolate glace icing should be spreadable but not runny — smooth enough to glide over the brownies, but thick enough to hold the marshmallows in place.

• Press the mini marshmallows in gently. After spreading the icing, lightly press the marshmallows on top so they adhere without sinking. This gives that classic Rocky Road look.

• Let the brownies set before cutting. Allowing the icing and marshmallows to firm up makes slicing much easier and gives you neat, beautiful squares.

• Store leftovers in an airtight container. These brownies stay moist and delicious when stored properly — keep them tightly covered to maintain freshness.

• Aim for fudgy, not soupy. A good brownie should hold together and be easy to pick up — not wet or molten in the middle. Your recipe achieves that perfect fudgy texture without being messy.

• Beware: they’re dangerously moreish! You even warn readers that these brownies are so irresistible, they may find themselves sneaking back for “just one more sliver.” And honestly… they will.