Dessert

Slow Cooker Sticky Toffee Pudding Recipe

ByCleo Brixton November 2, 2025November 2, 2025

Introduction

Slow cooker sticky toffee pudding is a wonderfully moist, rich dessert perfect for cozy evenings. The tender date sponge soaked in a luscious toffee sauce pairs beautifully with creamy vanilla ice cream. This hands-off recipe is ideal for a comforting treat with minimal effort.

Two white ceramic plates each hold a single slice of dark, moist sticky toffee pudding with a rough texture and caramel sauce poured over the top, giving a shiny, golden-brown layer that drips slightly down the sides. Next to each pudding slice is a round scoop of pale yellow vanilla ice cream with a smooth, creamy texture, partly melting onto the plate. One scoop has extra caramel sauce drizzled over it, creating thin amber-colored lines. Each plate also has a vintage silver spoon with a dull, worn finish placed next to the dessert. A small white ceramic jug sits above the plates, filled with more caramel sauce and showing a small spout. The food is set on a dark, worn surface contrasting with the white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g pitted dates, chopped
100g butter, plus extra for the basin
4 tbsp treacle
1 tsp vanilla extract
250g light brown soft sugar
300ml double cream
2 eggs, lightly beaten
200g self-raising flour
1 tsp bicarbonate of soda
Vanilla ice cream, to serve

Instructions

Step 1: Place the chopped dates in a heatproof bowl, cover with 150ml boiling water, and let them soak for 30 minutes. Butter a 1-litre pudding basin and line the base with baking parchment.
Step 2: In a pan over medium heat, melt half the butter with half the treacle, the vanilla extract, 75g of the sugar, and the double cream. Cook for 4–5 minutes, stirring until the sugar dissolves. Increase heat and let the sauce bubble for 3 minutes, then whisk in a pinch of salt. Pour one-third of this sauce into the prepared basin.
Step 3: In a bowl, beat together the remaining butter, treacle, sugar, and eggs until combined. Gently fold in the self-raising flour, bicarbonate of soda, ¼ teaspoon salt, the soaked dates along with their soaking liquid.
Step 4: Spoon the batter into the basin on top of the sauce, smoothing the surface and leaving a 1cm gap from the top. Cover the basin with a double layer of baking parchment and foil, making a pleat in the middle to allow expansion. Secure with kitchen string.
Step 5: Set your slow cooker to low and place the pudding basin inside. Pour boiling water into the slow cooker until it reaches halfway up the basin. Cover and cook for 7–8 hours until set and tender.
Step 6: When cooked, run a knife around the edge to loosen the pudding and carefully turn it out onto a plate. Reheat the remaining toffee sauce and pour it generously over the pudding. Serve immediately with vanilla ice cream.

Tips & Variations

Use medjool dates for an even sweeter and juicier pudding.
Adding a pinch of cinnamon or nutmeg to the batter gives a warm, spiced flavor.
If you don’t have treacle, substitute with dark molasses or golden syrup.
For a dairy-free version, use coconut cream and a plant-based butter alternative.

Storage

Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or steam until warmed through. Keep the toffee sauce separate and warm before serving.

How to Serve

The image shows two white plates each with a single slice of dark brown sticky toffee pudding topped with shiny caramel sauce. Next to each cake slice is a round scoop of pale yellow vanilla ice cream with a smooth texture, one of which has caramel sauce drizzled on top. Each plate has a vintage silver spoon resting beside the ice cream. Above the plates, a small ceramic white jug holds extra caramel sauce, slightly spilling on the edge. All items are laid on a dark textured surface that contrasts with the white marbled background beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this pudding in the oven instead of a slow cooker?

Yes, you can bake it in a preheated oven at 150°C (300°F) for about 1.5 to 2 hours, using a water bath to keep it moist.

What if I don’t have a pudding basin?

A heatproof bowl or small casserole dish that fits inside your slow cooker can be used as an alternative. Just be sure to line and butter it properly.