Gooey, caramel slow cooker sticky toffee pudding studded with dates and topped with thick, buttery caramel sauce is the perfect dessert to ring in autumn, though I’d happily plunge my spoon in any time of the year!
Traditional Sticky Toffee Pudding steams in the oven inside a crock, like the acclaimed Le Creuset wares. This slow cooker sticky toffee pudding recipe is less fuss, especially if you don’t have the time to keep your eye on the oven for the length of the bake time. I also love it because I can keep my Crockpot on the “keep warm” setting and be sure to serve guests warm, ooey gooey sticky toffee pudding with a drizzle of extra caramel sauce and a cold jolt of vanilla ice cream to boot.
- 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
- Cream butter and powdered sugar until fluffy.
- Add eggs, one at a time until combined.
- Fold in flour and salt.
- In a small saucepan combine dates, baking soda, and boiling water and let sit 10 minutes.
- Add dates and water to the pudding mixture and beat until smooth.
- Pour into slow-cooker on low for 4 hours or on high for 2 hours. When cooked begin caramel sauce.
- 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.
Life doesn’t get much better. And Crockpot sticky toffee pudding recipes don’t get much easier! Hope you and your family love this recipe as much as we do!
What’s your favorite fall dessert? Here are a few more autumn recipes favorites you’re gonna FALL for (pun intended!)