Slow Cooker Sticky Toffee Pudding
A classic British dessert featuring a moist sponge cake soaked in rich toffee sauce, made effortlessly in a slow cooker.
Equipment
- Slow Cooker
- Mixing Bowl
- Saucepan
Ingredients
Main Ingredients
- 200 g Pitted Dates Chopped into small pieces.
- 250 ml Boiling Water Used to soak the dates.
- 100 g Unsalted Butter Softened.
- 150 g Brown Sugar Packed.
- 2 large Eggs Act as a binder.
- 200 g All-Purpose Flour Sifted for a lighter texture.
- 1 tsp Baking Powder Leavening agent.
- 1/2 tsp Baking Soda Enhances rising.
- 1/2 tsp Salt Balances sweetness.
- 200 ml Heavy Cream For drizzling over the pudding.
Optional Add-ins
- Chopped Nuts or Chocolate Chips For added texture and flavor.
Instructions
- Chop the pitted dates and place them in a heatproof bowl. Pour boiling water over the dates and let them soak for 20-30 minutes.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat the eggs in a separate bowl, then gradually add them to the creamed mixture, mixing well.
- Sift together the flour, baking powder, baking soda, and salt in another bowl. Gradually fold the dry ingredients into the wet mixture.
- Add the soaked dates and their soaking water to the batter, folding gently until evenly distributed.
- Grease the slow cooker insert and pour the batter in, spreading it evenly.
- Cover and cook on low for 4-6 hours until risen and a toothpick comes out clean.
- In the last 30 minutes, prepare the toffee sauce by combining heavy cream and remaining brown sugar in a saucepan over low heat until smooth.
- Once cooked, let the pudding sit for a few minutes before serving. Cut into squares and drizzle with warm toffee sauce.
Notes
Serve warm with vanilla ice cream or whipped cream for an indulgent treat. Leftovers can be stored in the refrigerator for up to 3-4 days.