Steamed chocolate puddings

Water, hot
Apple, peeled, cored, diced	1
Cranberries, thawed if frozen	¼ cup
Sugar, dark brown	1 tablespoon + ¼ cup
Butter, room temperature	½ cup
Eggs, lightly beaten	2
Flour, self-rising, sifted	½ cup
Cocoa powder, unsweetened Dutch processed	3 tablespoons
Chocolate, semisweet, chopped	4 ounces
Honey	2 tablespoons
Butter, unsalted	1 tablespoon
Vanilla extract	½ teaspoon

1. Pour 1 inch of hot water into the crockpot; set slow cooker to HIGH. 
2. Grease four ramekins with butter, and line with parchment. 
3. In a small bowl, toss the apples, cranberries, and 1 tablespoon sugar together, and divide among the ramekins; gently pat into the bases. 
4. In a mixing bowl, combine the remaining sugar, ½ cup butter, eggs, flour, and cocoa; beat together until smooth. 
5. Spoon into the ramekins, and cover each with a double thickness of greased foil. 
6. Place the ramekins into the crockpot, and pour in enough water to come two-thirds up the sides. 
7. Cover with the lid, and cook for 1 ½ to 2 hours, or until the puddings are well risen and firm. 
8. Carefully remove from the slow cooker, and leave to stand for 10 minutes. 
9. In a small bowl, combine the chocolate, honey, butter, and vanilla, and place in the hot water for 10 minutes, until the butter has melted; stir until smooth. 
10. Run a knife around the edges of the puddings to loosen, and then turn over on to plates. 
11. Serve immediately with the chocolate syrup. 

Recipe adapted from 500 Slow Recipes.