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Recipe  •  31 May 2024

 

Slow Cooker Sticky Toffee Pudding

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

  1. 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.

  2. Pop the dates into a heatproof bowl and cover with the boiling water. Leave to soak for 30 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Feature Title

The Ultimate Slow Cooker Cookbook
The Sunday Times bestselling The Ultimate Air-Fryer Cookbook author Clare Andrews moves from fast to slow cooking, saving you both time and energy
Read more

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