Slow-Cooker Sticky-Toffee Pudding
Ingredients
- 1 1/2 cups pitted dates
chopped small, about 8 ounces
- 1/2 cup whole milk
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1 cup packed light brown sugar
- 1 stick unsalted butter
melted, 8 tablespoons
- 2 large eggs
- Zest from 1 orange
about 1 1/2 teaspoons
- Cooking spray
- Sauce
- 1 cup light brown sugar
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/8 teaspoon freshly grated nutmeg
- Vanilla ice cream or whipped cream
for serving
Directions
- 1
For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
- 2
Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
- 3
Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
- 4
Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
- 5
For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
- 6
To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.
Slow-Cooker Sticky-Toffee Pudding
Similar Recipes
Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, comforting dessert that practically makes itself? Our Slow-Cooker Sticky-Toffee Pudding delivers classic British charm with minimal fuss, perfect for cozy gatherings and special occasions alike.The genius of this recipe lies in using your slow cooker. Its gentle, moist heat creates a perfectly supple, pudding-like cake every time, eliminating the guesswork of traditional baking. This method ensures a consistently tender texture, allowing the rich flavors of dates and brown sugar to meld beautifully.Imagine a warm, tender cake, infused with the subtle sweetness of chopped dates and a bright hint of orange zest. Its deep, caramelized notes are perfectly complemented by a luxurious, buttery toffee sauce. This luscious sauce, laced with aromatic nutmeg, cascades over the pudding, creating an irresistible sticky glaze. You'll find the process remarkably straightforward, allowing your slow cooker to transform simple ingredients into an extraordinary dessert with minimal hands-on effort.While the classic combination of dates and nutmeg in the rich toffee sauce is irresistible, you can easily adapt this recipe. If you don't have pumpkin pie spice, a pinch of ground cinnamon or allspice makes a lovely substitute. For a touch of textural contrast, you could serve this with a sprinkle of toasted nuts alongside the ice cream or whipped cream.This Slow-Cooker Sticky-Toffee Pudding is ideal for holiday celebrations, a comforting Sunday dessert, or any evening when you desire an impressive yet effortless sweet treat. Serve it warm with a generous scoop of vanilla ice cream or a cloud of freshly whipped cream to complete the indulgent experience.