Serving Details
- Yield: 8 servings
- Serving Size: 1 slice per person
Recipe Description
This Slow Cooker Sticky Toffee Pudding is a delightful dessert that combines the best of moist, spongy cake with a rich, gooey toffee sauce. Perfect for any occasion, the slow cooker makes this recipe super easy to prepare. The cake absorbs the sweet sauce as it cooks, resulting in a soft and indulgent dessert that’s sure to satisfy your sweet cravings.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 2-3 hours (on low heat)
- Total Time: 2 hours 15 minutes
Nutritional Information
Per Serving:
- Calories: 380
- Protein: 3g
- Fat: 20g
- Carbohydrates: 50g
- Sugar: 35g
- Sodium: 100mg
Ingredients
- For the Pudding Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chopped dates (optional, but adds extra sweetness)
- For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup packed light brown sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pudding Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, until just combined. Gently fold in the chopped dates, if using.
- Prepare the Toffee Sauce: In a small saucepan, melt the butter over medium heat. Stir in the heavy cream, brown sugar, vanilla extract, and salt. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until the sauce is smooth and slightly thickened. Remove from heat.
- Assemble the Pudding in the Slow Cooker: Grease the slow cooker insert with non-stick cooking spray. Pour the batter into the slow cooker and spread it evenly. Pour the toffee sauce over the top of the batter. Do not stir – the sauce will sink into the cake as it cooks.
- Cook the Pudding: Cover the slow cooker and cook on low for 2-3 hours, or until the cake is fully cooked through and the toffee sauce is bubbly. You can check for doneness by inserting a toothpick into the center of the cake – it should come out clean or with just a few moist crumbs.
- Serve: Once the pudding is done, remove it from the slow cooker and let it rest for a few minutes. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
FAQs
Can I make this ahead of time?
Yes, you can make this Sticky Toffee Pudding ahead of time and store it in the fridge. Reheat in the slow cooker for about 30 minutes before serving.
Can I use a different type of sugar?
Yes, you can use dark brown sugar or even coconut sugar for a slightly different flavor, but the traditional light brown sugar gives it the classic rich flavor.
Can I make this recipe without dates?
Yes, the dates are optional. They add natural sweetness and texture to the pudding, but the recipe will work fine without them.
Can I freeze the leftovers?
Yes, you can freeze any leftover sticky toffee pudding for up to 2 months. Thaw it in the fridge overnight and reheat it gently in the microwave or slow cooker.
Can I make the toffee sauce ahead of time?
Yes, you can make the toffee sauce ahead of time and store it in the fridge for up to a week. Simply reheat it in the microwave or on the stovetop before pouring over the cake.
