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The British comforting classic pudding but, let your slow cooker do all the work! Complete with a magic sauce that appears as it cooks, this Slow Cooker Sticky Toffee Pudding is so good. Easy, self-saucing and unbelievably rich and delicious.

A slow cooker filled with sticky toffee pudding, ready to serve with a spoon.

Ever since I published my heavenly Slow Cooker Chocolate Orange Pudding recipe, I knew I had to try the ultimate British classic the same way. 

This Slow Cooker Sticky Toffee Pudding is not only a super easy version of the traditional sponge, it’s also mouthwateringly delicious! 

This is a self-saucing pudding, so there’s no need to make a separate topping to pour over like you would with the typical method. The sauce is hiding beneath the pudding when you spoon it out – magic! 

It looks very bizarre when you pour the water over before it’s cooked, but keep the faith… I promise it works.


Why you’ll love this Easy Slow Cooker Sticky Toffee Pudding recipe

⭐️ No need to stir a sauce on the hob

⭐️ Rich, sticky and indulgent classic dessert

⭐️ Convenient when cooking for guests

A portion of Sticky Toffee Pudding made in the slow cooker in a bowl with a spoon and dollop of ice cream.

Top Tips

While this is really easy to make, there are a couple of tricks that will improve the results…

⭐️ Dates ⭐️

Make sure you chop these very finely and soak them for 30 minutes before you fold them into the batter. Drain them well. 

⭐️ Greasing ⭐️

This recipe instructs to grease your slow cooker with butter, however if your slow cooker is the ceramic type (and is NOT non-stick), I recommend lining it with baking paper before cooking instead. 

Simply squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape) and there will be no need to use the butter to grease it.


Slow Cooker Sticky Toffee Pudding Ingredients

The ingredients to make slow cooker sticky toffee pudding laid out on a white counter.
  • Butter – Use unsalted for the pudding mix, and a little for greasing the slow cooker. This will need to be room temperature so it’s a little soft
  • Dates – Regular ready-to-eat dates are fine for this recipe. They’ll need to be finely chopped and soaked beforehand (see notes below), then they’re softened during the cooking process
  • Dark muscovado sugar – This is what gives this pudding its rich, intense flavour
  • Eggs – I use medium free range
  • Self-raising flour and bicarbonate of soda
  • Vanilla extract – You’ll need 2 tsp of this to add a little flavour
  • Water – You’ll need to add boiling water to the mixture in the slow cooker

How to make Sticky Toffee Pudding in a slow cooker

Chopped up dates soaking in a bowl for step 1 in the method for Slow Cooker Sticky Toffee Pudding, step 1.

1. Chop the dates into a small bowl and cover with boiling water. Soak as per the recipe below.

A glass bowl with a brown mixture in for step 2 in the recipe for Slow Cooker Sticky Toffee Pudding.

2. Meanwhile, mix all the pudding ingredients with an electric whisk until smooth. Drain the dates well and fold them in.

A slow cooker filled with mixture ready to make Sticky Toffee Pudding.

3. Pour the mixture into a greased slow cooker and smooth. Sprinkle the sugar evenly over the top.

A slow cooker filled with sponge mixture and hot water for step 4 in the process for Sticky Toffee Pudding.

4. Carefully pour boiling water over the top of the batter. Put the lid on and cook according to the recipe below.


Substitutions

  • Gluten free – To make a gluten free version of this, replace the flour with gluten free flour. Make sure the packaging on the dates also specify ‘gluten free’ too.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave before serving (or serve cold). The sauce will soak into the sponge a little and disappear, but it will still taste delicious.

More slow cooker desserts…

FAQs

Do I need to pre-soak dates for Sticky Toffee Pudding?

Yes. Chop them first and put them into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered.

This allows them to be left alone in the slow cooker, and they’ll be really soft and broken down into the pudding. 

I use Whitworth’s dates, but go for any ready-to-eat ones you like.

What size slow cooker is best for this?

I make this in my 3.5 litre slow cooker, which perfectly serves 8 people. This hasn’t been tested in a larger slow cooker but if you do only have a larger slow cooker, I would strongly recommend doubling the recipe, and cooking for longer possibly. If you don’t do this the sponge will be very thin if the base of the slow cooker is much larger.

What’s best to serve with Sticky Toffee Pudding?

My favourites are cream or vanilla ice cream. Don’t forget it comes with its own sauce, and go for any other accompaniment you like!

How do you prevent this from overcooking or drying out?

Be careful with your timings. I would suggest cooking it between 1.5 and 2.5 hours, checking to see how it’s doing in this timeframe. If it needs another 15-20 minutes, that’s OK, but try not to overdo it.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 1 vote

Slow Cooker Sticky Toffee Pudding

This rich sponge pudding is easy, indulgent and SO delicious. If you’ve never tried Slow Cooker Sticky Toffee Pudding, this is my public service announcement to give it a go. You won’t look back!
Prep Time: 30 minutes
Cook Time: 2 hours 19 minutes
Total Time: 2 hours 49 minutes
Servings: 8

Ingredients 

  • 20 g Unsalted butter , At room temperature, for greasing
  • 175 g Pitted dates, Very finely chopped
  • 100 ml Boiling water

For the Pudding:

  • 75 g Unsalted butter, Room temperature
  • 150 g Dark muscovado sugar
  • 2 Eggs
  • 175 g Self-raising flour
  • 1 tsp Bicarbonate of soda
  • 2 tsp Vanilla extract

For the Topping:

  • 150 g Dark muscovado sugar
  • 400 ml Boiling water

Instructions 

  • Put the chopped dates into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes.
  • Grease the slow cooker pot very well with the 20g room temperature butter (see notes).
  • In a large bowl, mix all the pudding ingredients together until smooth (use an electric whisk if you have one). Drain the dates and discard the water, then fold in the soaked dates. Put into the greased slow cooker and smooth out.
  • Sprinkle the sugar evenly over the top of the pudding batter. Carefully pour the boiling water over the top of the pudding batter. (It will all look a bit odd at the moment, but keep the faith!)
  • Put the lid on the slow cooker and cook on HIGH for 1.5-2.5 hours, until the cake is firm in the middle. Serve immediately.

Notes

Dates: Make sure you chop these very finely and soak them for 30 minutes before you put them in. Drain them well
Greasing: This recipe instructs to grease your slow cooker with butter, however if your slow cooker is the ceramic type (and is NOT non-stick), I recommend lining it with baking paper before cooking instead. To do this, simply squash a large sheet into the shape of the cooker (so there are no gaps for the sauce to escape) and there will be no need to use the butter to grease it
Serving suggestions: My favourites are cream or vanilla ice cream. Don’t forget it comes with its own sauce, and go for any other accompaniment you like! 
Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave before serving (or serve cold)

Nutrition

Calories: 387kcalCarbohydrates: 69gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 66mgSodium: 168mgPotassium: 235mgFiber: 2gSugar: 50gVitamin A: 359IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

5 from 1 vote

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