Slow-Cooker Sticky Toffee Pudding
Serves: 10 servings
  • Pudding
  • ½ cup salted butter, at room temperature
  • 2 cups confectioners' sugar
  • ½ teaspoon salt
  • 2 eggs
  • 3 cups flour
  • 8 ounces dates (pitted and cut into pieces)
  • 1 teaspoon baking soda
  • 2 cups boiling water
  • Caramel Sauce
  • 1 cup butter
  • 2¾ cups brown sugar
  • 1 pint whipping cream
  1. Cream butter and powdered sugar until fluffy.
  2. Add eggs, one at a time until combined.
  3. Fold in flour and salt.
  4. In a small saucepan combine dates, baking soda, and boiling water and let sit 10 minutes.
  5. Add dates and water to the pudding mixture and beat until smooth.
  6. Pour into slow-cooker on low for 4 hours or on high for 2 hours. When cooked begin caramel sauce.
  7. Boil butter, brown sugar, and cream for 2 minutes. Poke holes in the pudding and pour half the sauce over top. Save remaining sauce to spoon over each serving of sticky toffee pudding.
Recipe by Jellibean Journals at