Make the sauce first by mixing the hot water with the sugar and cocoa powder. Pour into the slow cooker bowl.
400 ml boiling hot water from the kettle, 130 g light brown sugar, 70 g dark muscovado sugar, 20 g cocoa powder
Turn the slow cooker on high, replace the lid, and cook the sauce for 1 to 1.5 hours until hot and starting to thicken.
To make the dumplings, place all the dry ingredients in a bowl, then add the water and mix with a spoon.
75 g vegetable suet, 115 g self-raising flour, 35 g cocoa powder, 50 g caster sugar (superfine sugar), 150 ml water
Wet your hands and then form small balls from the dumpling mixture and drop them into the sauce. The mixture makes 12-14 small dumplings (remember they will grow as they cook).
Replace the lid and cook the dumplings in on high for 1 to 1.5 hours until a skewer comes out clean.
Serve the dumplings and drizzle over the chocolate sauce.