What can I say about this slow cooker 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! I absolutely love the simplicity of the slow cooker, being able to pop in the ingredients and then walk away to return a few hours later to a cooked meal is a wonderful feeling, and it’s even better when you know you are going to be returning to a delicious and indulgent dessert like this slow cooked sticky toffee pudding.
So imagine slicing into this warm, rich sticky toffee pudding, the knife gliding effortlessly through its moist, tender crumb. As you lift a bite to your mouth, the pudding’s dense, buttery texture melts on your tongue, delivering a delightful blend of sweetness and depth. The toffee sauce, silky and decadent, cascades over each serving, adding an irresistible richness that perfectly complements the pudding. Completely irresistible! Don’t miss out on this slow cooked sticky toffee pudding.
Photo by Danielle Wood.
Serves 6
Ingredients
125g of butter
250g of dates, stoned
125ml of boiling water
1 teaspoon of vanilla extract
275g of brown sugar
325ml of double cream
5 tablespoon of treacle
2 large eggs, beaten
200g of self-raising flour
1 teaspoon of bicarbonate of soda
sea salt
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. And grease your bowl with a tablespoon of the butter and line with baking paper.
Then pop the dates into a heatproof bowl and cover with the boiling water. And leave to soak for 30 minutes because they need to soften.
Next put the vanilla extract, 80g of the sugar, the cream, half the treacle and half the butter into a pan. And cook over a medium heat, stirring until the sugar dissolves. Then carefully turn up the heat and cook for 3 more minutes. Whisk the mixture and add a pinch of salt. And 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. Then 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. And 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, but then make a central cut to allow the steam to escape and tie with some string.
Place the bowl in your slow cooker. And boil the kettle and pour in the water to fill halfway up the bowl. Then close the lid of the slow cooker and cook on low for 8 hours.
So carefully remove the pudding from your slow cooker. But you may want to run a knife around the edge of the bowl before turning out onto a serving plate. And when you are ready to serve, reheat the remaining sauce to pour over your slow cooked sticky toffee pudding. Then serve with clotted cream, custard or ice cream.
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