The British comforting classic pudding but, let your slow cooker do all the work! Complete with a magic sauce that appears as it cooks, this Slow Cooker Sticky Toffee Pudding is so good. Easy, self-saucing and unbelievably rich and delicious.
Ever since I published my heavenly Slow Cooker Chocolate Orange Pudding recipe, I knew I had to try the ultimate British classic the same way.
This Slow Cooker Sticky Toffee Pudding is not only a super easy version of the traditional sponge, it’s also mouthwateringly delicious!
This is a self-saucing pudding, so there’s no need to make a separate topping to pour over like you would with the typical method. The sauce is hiding beneath the pudding when you spoon it out – magic!
It looks very bizarre when you pour the water over before it’s cooked, but keep the faith… I promise it works.
Why you’ll love this Easy Slow Cooker Sticky Toffee Pudding recipe
No need to stir a sauce on the hob
Rich, sticky and indulgent classic dessert
Convenient when cooking for guests
Top Tips
While this is really easy to make, there are a couple of tricks that will improve the results…
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Dates ![⭐]()
Make sure you chop these very finely and soak them for 30 minutes before you fold them into the batter. Drain them well.
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Greasing ![⭐]()
This recipe instructs to grease your slow cooker with butter, however if your slow cooker is the ceramic type (and is NOT non-stick), I recommend lining it with baking paper before cooking instead.
Simply squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape) and there will be no need to use the butter to grease it.
Slow Cooker Sticky Toffee Pudding Ingredients
- Butter – Use unsalted for the pudding mix, and a little for greasing the slow cooker. This will need to be room temperature so it’s a little soft
- Dates – Regular ready-to-eat dates are fine for this recipe. They’ll need to be finely chopped and soaked beforehand (see notes below), then they’re softened during the cooking process
- Dark muscovado sugar – This is what gives this pudding its rich, intense flavour
- Eggs – I use medium free range
- Self-raising flour and bicarbonate of soda
- Vanilla extract – You’ll need 2 tsp of this to add a little flavour
- Water – You’ll need to add boiling water to the mixture in the slow cooker
How to make Sticky Toffee Pudding in a slow cooker
1. Chop the dates into a small bowl and cover with boiling water. Soak as per the recipe below.
2. Meanwhile, mix all the pudding ingredients with an electric whisk until smooth. Drain the dates well and fold them in.
3. Pour the mixture into a greased slow cooker and smooth. Sprinkle the sugar evenly over the top.
4. Carefully pour boiling water over the top of the batter. Put the lid on and cook according to the recipe below.
Substitutions
- Gluten free – To make a gluten free version of this, replace the flour with gluten free flour. Make sure the packaging on the dates also specify ‘gluten free’ too.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave before serving (or serve cold). The sauce will soak into the sponge a little and disappear, but it will still taste delicious.
More slow cooker desserts…
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Slow Cooker Apple Crumble
Easter Ideas
Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}
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Slow Cooker Chocolate Orange Pudding
FAQs
Yes. Chop them first and put them into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered.
This allows them to be left alone in the slow cooker, and they’ll be really soft and broken down into the pudding.
I use Whitworth’s dates, but go for any ready-to-eat ones you like.
I make this in my 3.5 litre slow cooker, which perfectly serves 8 people. This hasn’t been tested in a larger slow cooker but if you do only have a larger slow cooker, I would strongly recommend doubling the recipe, and cooking for longer possibly. If you don’t do this the sponge will be very thin if the base of the slow cooker is much larger.
My favourites are cream or vanilla ice cream. Don’t forget it comes with its own sauce, and go for any other accompaniment you like!
Be careful with your timings. I would suggest cooking it between 1.5 and 2.5 hours, checking to see how it’s doing in this timeframe. If it needs another 15-20 minutes, that’s OK, but try not to overdo it.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Sticky Toffee Pudding
Ingredients
- 20 g Unsalted butter At room temperature, for greasing
- 175 g Pitted dates Very finely chopped
- 100 ml Boiling water
For the Pudding:
- 75 g Unsalted butter Room temperature
- 150 g Dark muscovado sugar
- 2 Eggs
- 175 g Self-raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Vanilla extract
For the Topping:
- 150 g Dark muscovado sugar
- 400 ml Boiling water
Instructions
- Put the chopped dates into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes.
- Grease the slow cooker pot very well with the 20g room temperature butter (see notes).
- In a large bowl, mix all the pudding ingredients together until smooth (use an electric whisk if you have one). Drain the dates and discard the water, then fold in the soaked dates. Put into the greased slow cooker and smooth out.
- Sprinkle the sugar evenly over the top of the pudding batter. Carefully pour the boiling water over the top of the pudding batter. (It will all look a bit odd at the moment, but keep the faith!)
- Put the lid on the slow cooker and cook on HIGH for 1.5-2.5 hours, until the cake is firm in the middle. Serve immediately.
Notes
Nutrition
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