British Sticky Toffee Crockpot Pudding

Serves 6 · 20 min prep · 150 min cook

Ingredients

• 8 oz pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup plus 4 tbsp for sauce unsalted butter
• 3/4 cup plus 1/2 cup for sauce light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 3/4 cup heavy cream
• 1/4 tsp pinch of salt

Instructions

1. 1Chop the dates roughly and place them in a heatproof bowl; pour the boiling water over them and stir in the baking soda, then let stand 10 minutes until soft and foamy.
2. 2Mash the date mixture with a fork until mostly smooth with a few soft chunks remaining.
3. 3In a separate bowl, cream the larger amount of butter with the larger amount of brown sugar until light and fluffy.
4. 4Beat in the eggs and vanilla, then fold in the flour, baking powder, and salt alternately with the mashed date mixture until a thick batter forms.
5. 5Grease the crockpot insert generously with a little butter and scrape the batter in, smoothing the top.
6. 6Cover and cook on high for 2 to 2 1/2 hours until the pudding is springy, set through the center, and a skewer comes out clean.
7. 7Meanwhile, make the toffee sauce by melting the remaining butter with the remaining brown sugar in a small saucepan over medium heat, stirring until bubbling.
8. 8Pour in the cream and simmer 3 to 4 minutes until the sauce thickens slightly and turns glossy deep caramel.
9. 9Spoon warm pudding into bowls and drench each serving with hot toffee sauce so it soaks into every crevice.
10. 10Serve immediately while the sauce is still runny and the sponge is steaming.