Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 2 cups (500 ml) 35% cream; 2 cups (500 ml) brown sugar; 2 tbsp (30 ml) unsalted or semi-salted butter; 3/4 cup (180 ml) water; 1 cup (250 ml) pitted dates, finely chopped; 1 tsp (5 ml) baking soda; 2 cups (500 ml) all-purpose flour; 1/2 cup (125 ml) unsalted or semi-salted butter, softened; 1/2 cup (125 ml) sugar; 1 tsp (5 ml) vanilla extract; 2 eggs; 3/4 cup (180 ml) milk

Preparation

Caramel Sauce

In a saucepan, bring all the ingredients to a boil, stirring constantly. Reduce for about 5 minutes. Set aside.

Cake

In a saucepan, bring the water and dates to a boil. Add 1/4 tsp (1 ml) of the baking soda and mix thoroughly. Remove from the heat and let cool.
In a bowl, combine the flour and the remaining 3/4 tsp (4 ml) of baking soda.
In another bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. Stir in the date mixture.
Spread the batter in the slow cooker. Pour half the caramel sauce over the batter. Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. Cook on low for 3 hours. With a skewer, pierce holes all over the surface of the cake and drizzle with the remaining caramel sauce. Continue cooking for 15 minutes, uncovered. Serve hot or warm.

Comments

Pam S.

5 stars October 4th, 2019

I've tried several recipes for Sticky Toffee Pudding that required baking but they were always dry, not the consistency you want in this dessert. So glad I came across this recipe .... It rocks! The only change I've made is to double the date mixture. Everyone loves it!!!
Nancy C.

5 stars February 17th, 2018

Loved this recipe. I tried a few recipes from the uk but this is the best!