Slow Cooker Sticky Toffee Pudding Recipe

Introduction

Slow Cooker Sticky Toffee Pudding is a classic British dessert known for its rich, moist texture and indulgent toffee sauce. Using a slow cooker makes this comforting treat effortless and perfect for any occasion.

Ingredients

• 20 g Unsalted butter (at room temperature, for greasing)
• 175 g Pitted dates (very finely chopped)
• 100 ml Boiling water
• 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
• 150 g Dark muscovado sugar (for the sauce)
• 400 ml Boiling water (for the sauce)

Instructions

1. Step 1: Put the chopped dates into a small bowl and cover with 100 ml boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes.
2. Step 2: Grease the slow cooker pot very well with the 20 g room temperature butter.
3. Step 3: In a large bowl, mix together 75 g butter, 150 g dark muscovado sugar, eggs, self-raising flour, bicarbonate of soda, and vanilla extract until smooth. Drain the soaked dates and discard the water, then fold the dates into the batter. Pour the mixture into the greased slow cooker and smooth the top.
4. Step 4: Sprinkle 150 g dark muscovado sugar evenly over the top of the pudding batter. Carefully pour 400 ml boiling water over the top. It may look unusual, but this creates the toffee sauce as it cooks.
5. Step 5: Cover with the lid and cook on HIGH for 1.5 to 2.5 hours, until the pudding is firm in the middle. Serve immediately for the best texture and flavor.

Tips & Variations

• Greasing the slow cooker thoroughly ensures the pudding won’t stick and serves easily.
• For extra depth, add a splash of bourbon or dark rum to the batter before cooking.
• Serve with custard, cream, or vanilla ice cream for a traditional finish.
• You can substitute medjool dates with any soft, pitted dates you have on hand.

Storage

Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a warm oven until hot. The texture may improve slightly after a short rest, but best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without a slow cooker?

Yes, you can bake the pudding in a preheated oven at 160°C (320°F) in a greased baking dish for about 45-60 minutes, until firm in the center. Pour the sugar and boiling water sauce over before baking.

What if I don’t have muscovado sugar?

You can substitute muscovado sugar with dark brown sugar, which will give a similar rich, caramel flavor and moisture to the pudding and sauce.

Slow Cooker Sticky Toffee Pudding Recipe

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★★★★★

4.8 from 130 reviews

• Author: Isabella
• Total Time: 2 to 3 hours
• Yield: 6 servings 1x

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Description

This Slow Cooker Sticky Toffee Pudding is a rich, moist dessert featuring sweet dates and dark muscovado sugar, perfectly cooked in a slow cooker for a hands-off, comforting treat. The pudding is topped with a luscious toffee sauce created by sprinkling sugar and pouring boiling water over the batter before slow cooking, resulting in a sticky, indulgent finish.

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Ingredients

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Pudding Ingredients

• 20 g Unsalted butter (At room temperature, for greasing)
• 175 g Pitted dates (Very finely chopped)
• 100 ml Boiling water (for soaking dates)
• 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

Toffee Sauce

• 150 g Dark muscovado sugar
• 400 ml Boiling water

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Instructions

1. Soak Dates: Put the chopped dates into a small bowl and cover with 100 ml boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes, allowing the dates to soften and infuse water with flavor.
2. Prepare Slow Cooker: Grease the slow cooker pot very well with the 20 g room temperature unsalted butter to prevent the pudding from sticking during cooking.
3. Make Pudding Batter: In a large bowl, mix together the 75 g unsalted butter, 150 g dark muscovado sugar, eggs, self-raising flour, bicarbonate of soda, and vanilla extract until smooth. Use an electric whisk for best results. Drain the soaked dates, discarding the soaking water, then fold the finely chopped dates into the batter. Pour the batter into the greased slow cooker and smooth out evenly.
4. Add Sugar and Boiling Water: Evenly sprinkle 150 g dark muscovado sugar over the top of the pudding batter. Carefully pour 400 ml boiling water over the batter and sugar. Though the mixture may look unusual, the sugar and water will combine with the pudding during cooking to form a sticky toffee sauce.
5. Slow Cook the Pudding: Place the lid on the slow cooker and cook on HIGH for 1.5 to 2.5 hours. The pudding is ready when the cake is firm in the middle. Be careful not to overcook.
6. Serve: Serve the sticky toffee pudding immediately while warm, allowing the luscious toffee sauce to soak into the pudding for maximum flavor and moisture.

Notes

• Greasing the slow cooker pot thoroughly is essential to prevent sticking and to ensure easy serving.
• The boiling water poured over the sugar and batter creates the signature sticky toffee sauce as it cooks.
• If you do not have dark muscovado sugar, you can substitute with dark brown sugar, but the flavor will be slightly less complex.
• Check the pudding at 1.5 hours and adjust cooking time if needed depending on your slow cooker’s heat settings.
• Serve with cream or custard for an extra indulgent dessert option.

• Prep Time: 40 minutes
• Cook Time: 1.5 to 2.5 hours
• Category: Dessert
• Method: Slow Cooking
• Cuisine: British

Keywords: Sticky Toffee Pudding, Slow Cooker Dessert, British Pudding, Date Cake, Toffee Sauce