Slow Cooker Sticky Toffee Pudding Recipes

SLOW COOKER STICKY TOFFEE PUDDING

Steps:

• Make the pudding: Generously butter a 2-quart soufflé dish, or another 2-quart oven-safe baking dish that fits into your slow cooker. In a small bowl or liquid measuring cup, mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan, and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.
• In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.
• Pour 4 cups water into a 6- to 8-quart slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation, and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 1/2 hours on low.
• Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.
• Uncover and turn off the slow cooker, and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.
• Make the pudding: Heat oven to 325 degrees. Generously butter an 8-by-8-inch baking pan. Mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.
• In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together melted butter, maple syrup, brown sugar, eggs and 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish. Bake until the top of the cake is risen and set and a cake tester inserted into the middle of the cake comes out clean or with just a few damp crumbs, 30 to 40 minutes.
• Meanwhile, make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.
• Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a serving plate. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, and then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

SLOW COOKER STICKY TOFFEE PUDDING

Steps:

• 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.
• 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.
• 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.
• 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.

SLOW-COOKER STICKY-TOFFEE PUDDING

Steps:

• For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
• Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
• Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
• Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
• For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
• To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.

SLOW-COOKER STICKY-TOFFEE PUDDING

Steps:

• Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
• Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
• Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
• Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
• While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
• To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.