Preparation time is 20minutes
Cook time is 7hours 20minutes
Total time is 7hours 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 250grams dates, pitted and chopped
- 100grams butter, plus extra for greasing
- 250grams golden caster sugar
- 1 1/4 cup double cream
- 2teaspoons vanilla extract
- 4tablespoons treacle
- 2 eggs, beaten
- 200grams self raising flour
- 1teaspoons bicarbonate soda
- 2teaspoons cinnamon
- 1/2teaspoons mixed spice
Nutrition per serving
5180kJ / 1240Cal
5180 Kilojoules or 1240 Calories
59% of daily energy intake*
Protein
10.9grams
Fat
58.0grams
Carbs
164grams
Sugars
126grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spiced sticky toffee pudding cooks gently in the slow cooker for an oozing and delicious result.
Method
Step 1 of 5
Soak the dates in 150ml of boiling water for 30 minutes. Grease a pudding dish (small enough to fit in a slow cooker) with butter.
Step 2 of 5
Melt half of the butter with 75g of sugar, cream, vanilla and half of the treacle in a saucepan on medium heat. Cook, stirring, for 4-5 minutes until the sugar has dissolved. Increase the heat and bubble for 3 minutes until thick.
Step 3 of 5
Pour a third of the sauce into the pudding dish. Beat the rest of the butter, sugar, treacle and eggs together in a large bowl. Whisk the flour, bicarbonate of soda and spices together and fold into the mix. Stir in the dates and their liquid and mix to form a batter.
Step 4 of 5
Add the batter to the pudding dish and smooth out with a spatula. Cover tightly with a double layer of parchment and foil and secure with string, leaving space for the pudding to rise.
Step 5 of 5
Place the dish into the slow cooker, set on low. Pour in enough boiling water to reach halfway up the side of the dish. Cook for 7 hours. Tip on to a serving plate and pour over the remaining toffee sauce.
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