1 cup milk
100 g unsalted butter, melted plus extra for greasing
1 egg, lightly beaten
1 cup caster sugar
1½ cups self-raising flour
5 tbsp cocoa, sifted
¼ cup roasted natural almonds, finely chopped
¼ cup raisins
1 cup brown sugar
1¾ cup boiling water
¼ cup dark rum
1 tub vanilla ice-cream to serve
- Grease the bowl of a 4.5L- capacity slow cooker with butter.
- Put milk, extra butter and egg in a large mixing bowl. Whisk until smooth. Stir in sugar.
- Sift flour and 3 Tbsp of the cocoa over milk mixture. Stir until combined, then stir through almond and raisins. Spoon mixture into prepared bowl.
- Put brown sugar, water and remaining cocoa in a medium bowl and stir until combined. Add rum. Pour mixture over the back of a large spoon over batter. Set appliance to high, cover and cook for 2½ hours or until cake is firm. Stand for 10 minutes. Serve with scoops of ice-cream.