This slow cooker version of the classic pudding is perfect for getting ahead on dessert. Simply prep the pudding mix in the morning and it'll be ready for serving at dinner time!
What can I say about sticky toffee pudding! It’s an absolute classic and one that I’d eat every single day if I could. I always serve mine with scrumptious vanilla ice cream. Pure heaven . . .
Serves: 6
Cook Time: 8 hours on low
INGREDIENTS
- 125g butter
- 250g dates, stoned
- 125ml boiling water
- 1 tsp vanilla extarct
- 275g brown sugar
- 325ml double cream
- 5 tbsp treacle
- 2 large eggs, beaten
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- sea salt
To serve:
- clotted cream, custard or ice cream
Essentials:
- slow cooker and a pudding bowl that fits inside it
METHOD
-
Preheat your slow cooker on low for 10 minutes and make sure your pudding bowl fits into your slow cooker when the lid is closed. Grease your bowl with tablespoon of the butter and line with baking paper.
-
Pop the dates into a heatproof bowl and cover with the boiling water. Leave to soak for 30 minutes.
-
Put the vanilla extract, 80g of the sugar, the cream, half the treacle and half the butter into a pan. Cook over a medium heat, stirring until the sugar dissolves. Carefully turn up the heat and cook for 3 more minutes. Whisk the mixture and add a pinch of salt. Pour about a third of the mixture into your lined bowl, leaving the rest to reheat later for your sauce.
-
Remove the dates from the bowl, reserving the water, and roughly chop. In a mixing bowl, stir together the remaining sugar, treacle and butter with the beaten eggs. Carefully fold in the flour, bicarbonate of soda, ¼ teaspoon of salt, the dates and soaking water. Spoon into the pudding bowl, leaving about a 1cm gap at the top. Cover with a greased layer of baking paper and a layer of tinfoil, then make a central cut to allow the steam to escape and tie with some string.
-
Place the bowl in your slow cooker. Boil the kettle and pour in the water to fill halfway up the bowl. Close the lid of the slow cooker and cook on low for 8 hours.
-
Carefully remove the pudding from your slow cooker. You may want to run a knife around the edge of the bowl before turning out onto a serving plate. When you are ready to serve, reheat the remaining sauce to pour over your pudding. Serve with clotted cream, custard or ice cream.
Cooked on low for 8 hours, the tender duck will simply fall off the bone, ready to be wrapped in tortillas with spring onions, cucumber and hoisin sauce in this slow cooker take on the classic takeaway dish.
Packed with butter beans and spicy chorizo this easy stew is topped with pine nuts, fresh basil and dollops of pesto.
A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
