Slow Cooker Sticky Toffee Pudding
With a sweet, dense date cake, a layer of rich caramel sauce and vanilla ice cream, this sticky toffee pudding makes a great special occasion dessert. Use this recipe to make it in a slow cooker!
Taste and Texture
This cake is sweet and sticky with a moist and soft crumb. Its texture is similar to a tres leches cake – it is structured and designed to absorb caramel sauce and melting ice cream.
The dates, molasses and vanilla make up most of the flavor of this dish, which would be best described as simply “sweet” with the richness and warmth of caramel and vanilla.
This dessert is warm and comforting, and so rich – the type of sweet that is going to be the star of the night.
Ingredients
- 4 oz Medjool dates, pitted and finely chopped
- 1 cup hot water
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1/2 cup firmly packed light brown sugar
- 1 Tbsp molasses
- 5 Tbsp unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cup All Purpose flour
Before you make this sticky toffee pudding, check the size of your bundt pans and slow cooker to ensure they can fit comfortably. Loaf pans can be used in this recipe in lieu of a bundt pan.
This dessert is such a stellar end to a date night or special occasion – I hope you enjoy!
until next time. x
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Slow Cooker Sticky Toffee Pudding
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!
- Total Time: 3 hours 35 minutes
- Yield: 6 mini bundt cakes or 1 large 1x
Ingredients
- 4 oz Medjool dates, pitted and finely chopped
- 1 cup hot water
- 1 tsp baking soda
- 1 tsp vanilla extract
For the Sauce:
- 2 cups heavy whipping cream
- 1/2 cup firmly packed light brown sugar
- 1 Tbsp molasses
- 1/4 tsp salt
- 1 Tbsp unsalted butter, for greasing the pans
For the pudding:
- 4 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
Instructions
- 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. The sauce should thicken enough to coat the back of 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 and serve warm.
Notes
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.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Desserts
- Method: Slow Cooker
- Cuisine: British
More Date Night Recipes
Check out other recipes to complement your date night plans!
Can you bake this in a conventional oven? What temp? How long? I’m curious…
This sauce takes way longer than 15 mins to freeze after about 30 mins I had to give up and put it the batter in the soft sauce. Did you use a blast chiller??
Hi, I’m so sorry to hear that. No, I didn’t use a blast chiller, however, I do usually keep my freezer at the coldest setting. How did it turn out?
What size crock Pot do you use for this recipe ?
Hi Chelsea,
I use the Crock Pot 3.5 qt Casserole. (There’s an Amazon link to it above the recipe) It’s unique in that it is very shallow, but has a wide surface area so that I can fit a large pan or several smaller pans in it.
But it can be adapted for any size Crock Pot! I have been able to fit a loaf pan in my 6qt oval slow cooker. And if all else, halving the recipe or splitting it between a slow cooker and a wide pot on the stove works as well. It cooks for the same amount of time, just with the water on a simmer and covered.
I hope this helps!
-Sarah
Thanks for that tip, Sarah. This recipe looks amazing and I can’t wait to try it. But my Slow Cooker is from the 70s (I kid you not, I bought it in 1979), tall but not very wide so I wasn’t sure how I was going to pull that one off. Might just try the stove top method.
Blessings and Merry Christmas!
Thank you for the recipe! I live in Houston and visit Peli Peli on a regular basis! Their Sticky Toffee Pudding is our FAVORITE!!!
Peli Peli is amazing, isn’t it?! I go there often too. Now if only I could make the espetada at home! Haha! This recipe is a huge undertaking, but oh man.. it tastes JUST like Peli Peli’s… maybe even better? Thank you for the kind comment!
Looks great. Caramel sauce sounds amazing, thanks a lot
Glad you think so! Thanks for stopping by, Keith!
Desserts in the crockpot are lifesavers. They give the appearance of hours spent slaving over a hot stove, when really I woke up, threw some stuff in pot (whilst in my PJs) and then binge watched TV all day. Aaaand when they look as gooey and delicious as this one, who wouldn’t want to take the easier route!? Love it!
You are so right. I love it when I can put something AWESOME on the table with minimal effort. Thanks Karly!