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 and unlike anything else I’ve ever had.
Of course, like most things, I just had to figure out how to make it at home.
Because I love it (and I love going to Peli Peli) but I just can’t go out to eat all the time.
I adapted this recipe from a book I tried in my cookbook exchange group and OMG is it good! I can close my eyes an imagine I’m right back in the restaurant.
It is impossibly rich and decadent, not to mention it takes a bit of effort, so I’d recommend this for parties, date nights and special occasions. (Or Mondays, ’cause you know this would make any Monday 10000% better)
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:
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A sweet date cake topped with caramel and vanilla ice cream, Sticky Toffee Pudding is a classic British dessert. Learn how to make it in a slow cooker or crock pot!
- 4 oz Medjool dates, pitted and finely chopped
- 1 c. hot water
- 1 tsp baking soda
- 1 tsp vanilla extract
For the Sauce:
- 2 c. heavy whipping cream
- 1/2 c firmly packed light brown sugar
- 1 TB molasses
- 1/4 tsp salt
- 1 TB unsalted butter
For the pudding:
- 4 TB unsalted butter, at room temperature
- 3/4 c granulated sugar
- 2 large eggs
- 1 1/4 c all-purpose flour
- 1 tsp baking powder
- 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.
To make the sauce:
- 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.
For the pudding:
- 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.
- Calories: 668
- Sugar: 59.7
- Sodium: 1934
- Fat: 43.1
- Saturated Fat: 18.8
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 80.1
- Fiber: 2.1
- Protein: 6.6
- Cholesterol: 199.9
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