Slow cooker sticky-toffee pudding. A moist sponge cake-style dessert, this sticky-toffee pudding is so easy to make. It’s traditional English pudding with a touch of American fall spices.
The benefits of slow cooking are many. In a world where we are constantly on the go, slow cooking can be a great way to get healthy and delicious meals without spending hours in the kitchen.
Slow cookers provide a way for people to cook food without having to worry about keeping an eye on it or being in the kitchen while they cook. A slow cooker is perfect for people who work long hours and want to come home and have dinner ready when they walk through the door.
There are also many benefits for children, who can learn about cooking by watching their parents prepare food in a slow cooker. They can also have fun helping out with the preparation of their meal, which makes them feel more involved and invested in what they eat.
Sticky toffee pudding is a traditional British dessert that is made with dates, toffee sauce, and sponge cake. The dessert gets its name from the sticky toffee sauce that is used in the recipe.
The date mixture for this recipe can be prepared in advance and stored in an airtight container for up to five days. This will allow you to make the rest of the dish on your day off, or when you have some spare time.
This is a recipe for the perfect slow cooker sticky-toffee pudding. It is a simple and easy recipe that you can use to make your own homemade sticky toffee pudding.
Ingredients:
1½ cups pitted dates
1/2 teaspoon baking soda
1¼ cups all-purpose flour
1½ teaspoons baking powder
1/2 tsp salt
1/4 teaspoon pumpkin pie spice
1 cup brown sugar
8 tablespoons unsalted butter, melted
2 large eggs
zest of 1 orange
To Make the Sauce:
1 cup light brown sugar
1 cup heavy cream
1/4 cup unsalted butter
1/8 teaspoon ground nutmeg
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Pour the milk into a small saucepan, then add chopped dates. Bring to a simmer over medium heat.
Simmer, stirring occasionally, until the dates begin to soften, for 3-4 minutes.
Remove the pan from the heat. Stir in baking soda and set it aside. Allow it to cool slightly.
In a medium mixing bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Mix until well-combined and set aside.
In a large bowl, combine the brown sugar, butter, eggs, and orange zest. Beat until smooth, then whisk in the date mixture.
Stir in the flour mixture until just combined.
Line the insert of a 6-quart slow cooker with 2 layers of aluminum foil, pressing each into the corners. This will keep it clean, and you'll be able to make quick cleaning. Then spray with cooking spray.
Pour the batter into the foil. Close the pot and cook on a low-heat setting for 4 hours.
Put a double layer of paper towels under the lid and fold it over to form a tight seal, then cover tightly with the lid.
Cook until a toothpick inserted into the center of the pudding comes out clean.
For the Sauce:
In a small saucepan, combine the sugar, heavy cream, and butter. Mix well and bring to a boil over medium-high heat.
Cook, stirring often, until smooth, for about 5-7 minutes, then remove the pan from the heat and stir in ground nutmeg.
Using a skewer, poke holes in the cooled pudding and pour half of the sauce.
I recommend letting the cake soak up some sauce, then pour the rest of it over the cake.