Sticky Toffee Pudding

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 (420 gl) brown sugar; 2 tbsp (30 ml) unsalted or semi-salted butter; 3/4 cup (180 ml) water; 1 cup (170 g) pitted dates, finely chopped; 1 tsp (5 ml) baking soda; 2 cups (300 g) all-purpose flour; 1/2 cup (115 g) unsalted or semi-salted butter, softened; 1/2 cup (105 g) sugar; 1 tsp (5 ml) vanilla extract; 2 eggs; 3/4 cup (180 ml) milk

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Preparation 30 MIN

Cooking 3 H 15 MIN
Servings 8

Ingredients
Preparation

Ingredients

Caramel Sauce

2 cups (500 ml) 35% cream
2 cups (420 gl) brown sugar
2 tbsp (30 ml) unsalted or semi-salted butter

Cake

3/4 cup (180 ml) water
1 cup (170 g) pitted dates, finely chopped
1 tsp (5 ml) baking soda
2 cups (300 g) all-purpose flour
1/2 cup (115 g) unsalted or semi-salted butter, softened
1/2 cup (105 g) 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. Let reduce for 5 minutes. Set aside.

Cake

In a saucepan, bring the water and dates to a boil. Add 1/4 tsp 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 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 dates.
Spread the batter out 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.
Using a skewer, pierce holes all over the surface of the cake and drizzle with the remaining caramel sauce. Cover and cooking for another 15 minutes. Serve hot or warm.