Slow Cooker Sticky Toffee Pudding Recipe
Slow Cooker Sticky Toffee Pudding offers a convenient and flavorful dessert experience. The slow cooker simplifies preparation, ensuring a moist and perfectly textured pudding with minimal effort. This method allows for consistent results, enhanced flavor development, and the flexibility to make it ahead of time. Whether enjoyed on its own or with accompaniments like ice cream or whipped cream, this crowd-pleasing treat is a versatile and time-efficient option for those seeking a delicious and comforting conclusion to a meal.
Ingredients
- For the pudding:
- Dates
- Baking soda
- Butter
- Brown sugar
- Eggs
- Flour
- Baking powder
- For the toffee sauce:
- Butter
- Brown sugar
- Heavy cream
- Vanilla extract
- Salt
Instructions
- Grease the inside of a 6-quart slow cooker and set to the low setting.
- Put the dates and bicarb into a bowl, pour over 200ml boiling water and let sit until the dates are soft, about 5 mins.
- Put the butter, light brown sugar, 50g of dark brown sugar, the eggs, vanilla, and self-raising flour into a large bowl. Beat together until smooth. Spoon into the slow cooker, smoothing the top.
- Mix together the remaining brown sugar and the cornflour in a jug, add the double cream, stirring to combine. Add 150ml boiling water and the golden syrup and stir until smooth. Mix in the dates with any soaking liquid until combines.
- Pour the sauce mixture over the top of the cake batter.
- Cover the slow cooker with a lid and cook on low for 4 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Let the pudding cool slightly in the slow cooker before serving.
- To serve, spoon the pudding into bowls and top with the toffee sauce. You can also serve with ice cream or whipped cream.