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Slow cooker sticky toffee pudding

Two servings of slow cooker sticky toffee pudding

Slow cooker sticky toffee pudding

Name: Slow cooker sticky toffee pudding
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Ingredients: 250g dates chopped; 100g butter plus extra for the basin; 4 tbsp treacle; 1 tsp vanilla extract; 250g light brown soft sugar; 300ml double cream; 2 eggs lightly beaten; 200g self-raising flour; 1 tsp bicarbonate of soda; ice cream to serve

Esther Clark

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Serves 8

Easy

Prep: 30 mins

Cook: 8 hrs

plus 30 mins soaking

A star rating of 4.2 out of 5.30 ratingsRate

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Leave our slow cooker sticky pudding to cook all day so it’s ready to serve in the evening with ice cream. Rich and indulgent, it's the ultimate comforting dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g dates

chopped
100g butter

plus extra for the basin
4 tbsp treacle
1 tsp vanilla extract
250g light brown soft sugar
300ml double cream
2 eggs

lightly beaten
200g self-raising flour
1 tsp bicarbonate of soda
ice cream

to serve

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Nutrition: Per serving

kcal625
fat32g
saturates19g
carbs76g
sugars58g
fibre3g
protein6g
salt1.03g

Method

step 1

Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.
step 2

Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.
step 3

Beat the remaining butter, treacle, sugar and the eggs together, then fold in the flour, bicarb, ¼ tsp salt, the dates and their soaking liquid. Spoon into the basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a pleat in the middle so the pud can expand. Secure with kitchen string.
step 4

Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the basin. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn out onto a plate. Reheat the remaining sauce and pour over. Serve with ice cream.

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A star rating of 4.2 out of 5.30 ratings

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