So there is this restaurant in Houston (where I currently live) called Peli Peli that serves South African food. My first time I was there I was told I HAD to try this dessert, Sticky Toffee Pudding. It’s a gorgeous date cake with a caramel sauce topped with vanilla ice cream unlike anything else I’ve ever had. At this point my world turned upside down. How had I lived so long without this in my life? What makes this wonderful combination of flavor? And most importantly, HOW ON EARTH CAN I MAKE IT AT HOME?!
Cut to 3 years later, Sticky Toffee Pudding is still in the back of my mind… like a lost lover you just can’t shake. (Would I make love to this dessert? Probably.) But, understandably, life takes over and I am focusing on other things that wont make me gain two pant sizes. I only have a slight twinge of regret when I order dessert and it is anything but Sticky Toffee Pudding.
I’m in a Cookbook Exchange, really going for it, trying out all of these amazing recipes from these amazing books shared by these amazing chefs and WHAM. Sticky Toffee Pudding re-enters my life in full force. I swear to myself if I make only ONE recipe from this entire book, it will be Sticky Toffee Pudding. Excitement mounts as it is finally within my grasp!
Holy cow, I did it. Forget all of those recipes for STP that involve poke cakes, or bottled caramel, or using a box cake mix. FOR THE LOVE OF GOD JUST BACK AWAY. This is the only recipe you will ever need. It is a little labor-intensive so save it for a weekend or a special occasion. I would suggest serving it to your friends. This cake has the power to end arguments, create long-lasting relationships and score you some more BFFs. However, it is totally not my fault if you serve this to your family and friends and immediately regret not having leftovers. Trust me, there will be NO leftovers.
Slow Cooker Sticky Toffee Pudding
From start to finish, this recipe takes about 4 hours, but it is so worth it. And it can be made in a slow cooker! Before I wax poetic too much longer, let me leave you with this: after trying this dessert, there is no going back. You will love me for it.
Until next time. x
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Items used in this recipe:
- In a small saucepan over high heat, combine the dates and hot water and boil. Stir in the baking soda and vanilla, then remove from heat and set aside to cool.
- Combine the cream, brown sugar, salt and molasses in a small saucepan and simmer about 5 minutes, stirring constantly. It should thicken enough to coat the spoon. Refrigerate for 30 minutes.
- Gather a large bundt pan or 6 mini-bundt molds or souffle dishes and coat the inside with butter. Pour two-thirds of the refrigerated sauce into the bottom of the pan or dishes and freeze until solid, about 15 minutes.
- Cream the butter and sugar in a large mixing bowl with an electric mixer. Beat in the eggs, one at a time, until combined.
- Sift the flour and baking powder in another bowl, mix in about a third with the butter and egg mixture. Mix in the date mixture and finally the other two-thirds of the flour, combining between each addition.
- Spoon the pudding on top of the frozen sauce and cover the pan or dishes tightly with foil. Place in a 6qt slow cooker (or 3qt casserole slow cooker for mini-pans) and fill with boiling water until it comes about half-way up the side of the pan. Cover and cook on high for 3 hours.
- Remove the pan, uncover and cool for at least 5 minutes. Invert onto a plate or serving dish and spoon the rest of the sauce on top. Top with ice cream or meringue and serve warm.
Check your pans and slow cooker before starting this recipe to ensure they will fit properly. It can be difficult to find the right size. Alternatively, one to two loaf pans can be used for this recipe.
This is best served warm, but can be stored for up to 2 days in the refrigerator. Re-heat gently in a microwave or oven.
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