Two servings of slow cooker sticky toffee pudding

Slow cooker sticky toffee pudding

  • Rating: 2 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins soaking
  • Easy
  • Serves 8

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
Nutrition: Per serving
NutrientUnit
kcal625
fat32g
saturates19g
carbs76g
sugars58g
fibre3g
protein6g
salt1.03g
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Ingredients

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.

Goes well with

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    Rating: 2 out of 5.3 ratings
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