Chocolate Malt Pudding Cake Express Pressure Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 60 minutes
  • 1 cup water
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla
  • ½ cup coarsely crushed malted milk balls
  • ½ cup semisweet chocolate chips
  • ½ cup granulated sugar
  • ¼ cup malted milk powder
  • 1 cup boiling water
  • Vanilla ice cream (optional)
  1. Spray 6- or 7-inch (11/2-quart) soufflé dish or round baking dish that fits inside of Crockpot™ Express Pressure Cooker with nonstick cooking spray. Prepare foil sling.* Place rack in Cooking Pot; add water.
  2. Combine flour, brown sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter, oil and vanilla; stir until smooth. Stir in malted milk balls and chocolate chips. Spread batter in prepared dish.
  3. Combine granulated sugar and malted milk powder in medium bowl; stir in boiling water. Pour evenly over batter. Do not stir. Cover dish tightly with foil. Lower into Cooking Pot using foil handles. Secure lid. Press DESSERT, set pressure to HIGH and time to 37 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  4. Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Carefully remove dish from Cooking Pot using foil handles. Remove cover; let stand 10 minutes to cool. Serve with ice cream, if desired.
  5. *Prepare foil sling by tearing off one 18-inch long piece of foil; fold in half lengthwise to create 18X6-inch strip. Place underneath prepared dish. Pull the ends of the strips up and over the dish. Leave the strip in during cooking so you can easily lift the dish out again when cooking is complete.
Express Pressure Cooker