Sticky Toffee Pudding
Back
Sticky Toffee Pudding
Open in full-screen mode

Sticky Toffee Pudding

5 stars (15) Rate this recipe
Preparation
30 MIN
Cooking
3 H 15 MIN
Servings
8

Ingredients

Caramel Sauce

Cake

Preparation

Caramel Sauce

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

Cake

  1. 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.
  2. In a bowl, combine the flour and the remaining 3/4 tsp (4 ml) of baking soda.
  3. 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.
  4. 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.

Note

Can be maintained on Warm for up to 2 hours.

Comment

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

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum