Slow Cooker Toffee Pudding

What can I say about this slow cooker toffee pudding! It’s an absolute classic and one that I’d eat every single day if I could. I always serve mine with scrumptious vanilla ice cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your slow cooker on low for 10 minutes and check your pudding bowl fits when the lid is closed. And grease your bowl with a tablespoon of the butter and line with baking paper.

Step 2

Then pop the dates into a bowl and cover with the boiling water. And leave to soak for 30 minutes until they soften.

Step 3

Next put vanilla extract, 80g of sugar, the cream, half the treacle and half the butter into a pan. And stir over a medium heat until the sugar dissolves. Then turn up the heat for 3 more minutes.

Step 4

Whisk the mixture and add a pinch of salt. And pour a third of the mixture into your lined bowl, leaving the rest to reheat later for your sauce.

Step 5

Remove the dates from the bowl, reserving the water, and chop. Then in a mixing bowl, stir together the remaining sugar, treacle and butter with the beaten eggs. Fold in the flour, bicarbonate of soda, ¼ teaspoon of salt, the dates and soaking water. And spoon into the pudding bowl, leaving about a 1cm gap at the top.

Step 6

Cover with greased baking paper and tinfoil, but then make a central cut to allow the steam to escape and tie with string. Place in your cooker. And boil the kettle and pour in the water to fill halfway up the bowl. Then close the lid of the slow cooker and cook on low for 8 hours.

Step 7

So remove from your cooker. But run a knife around the edge before turning out onto a plate. And when you serve, reheat the remaining sauce to pour over your slow cooked sticky toffee pudding.

Step 8

Then serve with clotted cream, custard or ice cream.

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