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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

  • Author: Sarah | Away from the Box
  • Prep Time: 35 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 35 minutes
  • Yield: 6 mini bundt cakes or 1 large

Description

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!


Ingredients

  • 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

Instructions

  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. It should thicken enough to coat 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 or meringue 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.


Nutrition

  • 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