Slow Cooker Sticky Toffee Pudding
This rich sponge pudding is easy, indulgent and SO delicious. If you’ve never tried Slow Cooker Sticky Toffee Pudding, this is my public service announcement to give it a go. You won’t look back!
Servings: 8
Ingredients
- 20 g Unsalted butter At room temperature, for greasing
- 175 g Pitted dates Very finely chopped
- 100 ml Boiling water
For the Pudding:
- 75 g Unsalted butter Room temperature
- 150 g Dark muscovado sugar
- 2 Eggs
- 175 g Self-raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Vanilla extract
For the Topping:
- 150 g Dark muscovado sugar
- 400 ml Boiling water
Instructions
- Put the chopped dates into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes.
- Grease the slow cooker pot very well with the 20g room temperature butter (see notes).
- In a large bowl, mix all the pudding ingredients together until smooth (use an electric whisk if you have one). Drain the dates and discard the water, then fold in the soaked dates. Put into the greased slow cooker and smooth out.
- Sprinkle the sugar evenly over the top of the pudding batter. Carefully pour the boiling water over the top of the pudding batter. (It will all look a bit odd at the moment, but keep the faith!)
- Put the lid on the slow cooker and cook on HIGH for 1.5-2.5 hours, until the cake is firm in the middle. Serve immediately.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Dates: Make sure you chop these very finely and soak them for 30 minutes before you put them in. Drain them well
Greasing: This recipe instructs to grease your slow cooker with butter, however if your slow cooker is the ceramic type (and is NOT non-stick), I recommend lining it with baking paper before cooking instead. To do this, simply squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape) and there will be no need to use the butter to grease it
Serving suggestions: My favourites are cream or vanilla ice cream. Don’t forget it comes with its own sauce, and go for any other accompaniment you like!
Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave before serving (or serve cold)
Nutrition
Calories: 387kcal | Carbohydrates: 69g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 168mg | Potassium: 235mg | Fiber: 2g | Sugar: 50g | Vitamin A: 359IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg