Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours.
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Grease the bottom and part way up the sides of your slow cooker bowl with some of the butter and then pour in the milk, followed by the rest of the ingredients.
Cook on full power for 3.5 – 4 hours or until the milk is mostly absorbed into the rice. You need to stir the rice pudding half way through as it can stick to the sides of the slow cooker quite easily.