Slow Cooker Sticky Toffee Pudding

Sticky Toffee Pudding is a quintessentially British dessert that has captured the hearts of sweet-tooths around the globe.

With its rich, moist sponge cake chock-full of finely chopped dates, topped with a lusciously thick toffee sauce, it’s the epitome of comfort food.

The origins of this delightful dish are somewhat disputed, but it is widely believed to have been conceived in the 20th century.

The use of the slow cooker enhances the sumptuous texture of the pudding, allowing the flavors to deepen and meld together as it gently cooks to perfection.

Serving Slow Cooker Sticky Toffee Pudding is an event in itself; its warmth and comforting sweetness make it perfect for chilly evenings or as the grand finale to a festive meal. A dollop of vanilla ice cream or a pour of cold cream cuts through the richness and balances the dish wonderfully.

Some enjoy it with a sprinkling of sea salt over the toffee sauce to add a contrasting note, while others might prefer a side of warm custard for a more traditional pairing. No matter how it’s served, the result is an indulgent treat that beckons for seconds.


– 1 cup of dates, pitted and finely chopped
– 1 cup of boiling water
– 1 teaspoon of baking soda
– 1 1/4 cups of all-purpose flour
– 1/2 teaspoon of baking powder
– 1/4 teaspoon of salt
– 4 tablespoons of unsalted butter, softened
– 3/4 cup of granulated sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
For the toffee sauce:
– 1 cup of brown sugar, packed
– 1/2 cup of unsalted butter
– 1 cup of heavy cream
– 1 teaspoon of vanilla extract


1. Begin by placing the chopped dates in a heatproof bowl. Pour boiling water over them, add the baking soda, and let them sit for about 15 minutes to soften.

2. In a separate bowl, sift together the flour, baking powder, and salt. Set aside for later use.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.

4. Fold in the flour mixture to the wet ingredients gently. Now, add the softened dates along with their soaking water and fold everything together until just combined.

5. Grease the inside of the slow cooker with butter or a non-stick spray. Pour the batter into the cooker.

6. Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, or until a toothpick comes out clean when inserted into the center of the pudding.

7. When the pudding is nearly done, start making the toffee sauce. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly until all the sugar has dissolved. Remove from heat and stir in the vanilla extract.

8. Once the pudding is cooked, pour half of the warm toffee sauce over the top, letting it seep into the pudding. Reserve the remaining sauce for serving.

9. Serve the Sticky Toffee Pudding warm from the slow cooker, drizzled with the extra toffee sauce and accompanied by your choice of ice cream, cream, or custard. Enjoy the decadent, sticky sweetness of this beloved classic.