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Slow Cooker Sticky Toffee Pudding

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.


Sticky toffee pudding cake on a plate with vanilla ice cream and caramel sauce on top



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

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.

Did you like this recipe? Check out some of our other decadent desserts, like: Baileys Chocolate Mousse Cake and Chocolate Covered Strawberry Cheesecakes.

Until next time. x

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Sticky toffee pudding cake on a plate with vanilla ice cream and caramel sauce on top

Slow Cooker Sticky Toffee Pudding

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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!

  • Total Time: 3 hours 35 minutes
  • Yield: 6 mini bundt cakes or 1 large 1x


  • 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



  1. 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:

  1. 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.
  2. 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:

  1. Cream the butter and sugar in a large mixing bowl with an electric mixer. Beat in the eggs, one at a time, until combined.
  2. 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.
  3. 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.
  4. 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.


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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  1. 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??

    1. 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!

      1. 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!

  2. Thank you for the recipe! I live in Houston and visit Peli Peli on a regular basis! Their Sticky Toffee Pudding is our FAVORITE!!!

    1. 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!

  3. 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!

    1. You are so right. I love it when I can put something AWESOME on the table with minimal effort. Thanks Karly!

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