Slow-Cooker Sticky Toffee Pudding

Sticky toffee pudding is a beloved British dessert built on soft date-studded sponge and a glossy brown-sugar sauce. This slow-cooker take keeps the classic Medjool-date richness while gently steaming the cake until it turns tender and caramel-soaked.

Serves 6 · 20 min prep · 130 min cook

Estimate for one serving

• 485 cal
• 6g protein
• 68g carbs
• 23g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Chop the dates roughly and place them in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let stand 10 minutes until the dates soften and the mixture foams slightly.
2. 2Mash the date mixture with a fork until mostly smooth with a few soft chunks remaining; set aside to cool to lukewarm.
3. 3Grease the insert of a 4- to 6-quart slow cooker generously with butter or baking spray. In a mixing bowl cream the softened butter and light brown sugar until light and fluffy, about 2 minutes.
4. 4Beat in the eggs one at a time, then the vanilla. Scrape down the bowl.
5. 5Whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two additions, alternating with the mashed date mixture, and stir just until a thick, even batter forms.
6. 6Scrape the batter into the prepared slow cooker and smooth the top. Cover and cook on high for 1 hour 45 minutes to 2 hours 15 minutes, until the pudding is risen, springy to the touch in the center, and a toothpick inserted comes out with only moist crumbs.
7. 7While the pudding finishes, make the sticky toffee sauce: combine the heavy cream, dark brown sugar, additional butter, and flaky salt in a small saucepan over medium heat.
8. 8Bring to a gentle simmer, stirring constantly, and cook 4 to 6 minutes until the sauce thickens slightly and turns glossy deep amber. Keep warm.
9. 9Turn off the slow cooker, uncover, and let the pudding rest 10 minutes. Cut into squares directly in the insert or invert onto a platter.
10. 10Spoon the warm toffee sauce generously over each portion so it soaks into the sponge. Serve immediately with extra sauce on the side.