Slow cooker sticky toffee pudding
Ingredients
- 250g pitted dates, chopped
- 100g butter, plus extra for the basin
- 4 tbsp treacle
- 1 tsp vanilla extract
- 250g light brown soft sugar
- 300ml double cream
- 2 eggs, lightly beaten
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- vanilla ice cream, to serve
Method
- STEP 1
Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.
- STEP 2
Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.
- STEP 3
Beat the remaining butter, treacle, sugar and the eggs together, then fold in the flour, bicarb, ¼ tsp salt, the dates and their soaking liquid. Spoon into the basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a pleat in the middle so the pud can expand. Secure with kitchen string.
- STEP 4
Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the basin. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn out onto a plate. Reheat the remaining sauce and pour over. Serve with ice cream.
