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

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• 2 pounds of stewing beef, cut into 1 inch cubes
• 1 can (10 1/4 oz/284g) tin of undiluted condensed cream of mushroom soup
• 1 envelope of beef gravy mix
• 1 envelope of dry French onion soup mix
• 1 cup (240ml) water

1. Place the beef cubes into the slow cooker.
2. Whisk the mushroom soup, onion soup mix, gravy mix and water together in a large beaker. Pour this over the meat in the slow cooker. Give everything a good stir to combine.
3. Cook on low for 8-10 hours.