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Slow Cooker Sticky Toffee Pudding

Forgo the Christmas pudding and whip up a slow cooker sticky toffee pudding. A delicious mix of stodge and sweetness - with a great big helping of golden, oozing toffee sauce. This recipe from London blogger Sophie Loves Food is beyond a joy.




Preparation time: 25 minutes
Cooking time: 4 hours
Serves: 6
You will need a 1 litre pudding dish, greaseproof paper, foil and some string


200g whole Medjool dates, de-stoned and roughly chopped
85g unsalted butter, softened
140g demerara sugar
2 large eggs
2 tbsp black treacle
175g self-raising flour
1 tsp bicarbonate of soda
100ml whole milk
1 tsp vanilla extract

For the sticky toffee sauce
50g unsalted butter
3 tbsp plain flour
150g soft dark brown sugar
250ml whole milk, cold
¼ tsp vanilla extract
Custard or cream to serve (optional)



  1. Place the dates in a small bowl, pour over 175ml boiling water and leave to soak for
  2. 30 minutes until soft
  3. Whilst the dates are soaking, turn the slow cooker onto high, leave to warm up and make a start on making the pudding. Generously butter a medium round pudding dish (about 6 or 7 inches wide or 1 litre, just be sure it fits in the slow cooker with the lid on top)
  4. Beat together the butter and sugar until pale and creamy (the mixture will be a little grainy due to the demerara). Add in the eggs, one at a time, beating well after each addition
  5. Add the black treacle and mix gently until smooth.
  6. In a separate bowl, add the flour and bicarbonate of soda and whisk to get rid of any lumps
  7. Fold half the flour in, followed by half the milk being careful not to overmix. Repeat until everything is incorporated
  8. Using a fork, mash the soaked dates and stir in the vanilla extract. Gently fold into the pudding batter. The batter will be thick by this stage
  9. Pour into the prepared pudding dish. Place a large sheet of foil over a sheet of greaseproof paper and fold a pleat in the middle. Place this over the pudding, foil side up, wrap round the edges. Finish by wrapping with a few layers of foil round the underneath and sides and tie with string over the top to make a handle for lifting
  10. Place the pudding in the slow cooker, pour in boiling water half way up the dish and leave to cook for 4 hours. Check the water level half way through and top up if needed. Once cooked, a skewer inserted will come out clean
  11. 10 minutes before the pudding is cooked, make the toffee sauce
  12. For the toffee sauce, melt the butter in a pan over a medium heat. Whisk in the flour and sugar until coated. Add the milk and continue to cook whilst whisking constantly.
  13. The sauce should thicken after about 5 minutes. Stir in the vanilla extract
  14. Once the pudding is cooked, remove from the slow cooker. Take off the greaseproof paper and foil. Slide a palette knife round the edges to loosen and upturn onto a warmed plate. Pour over some toffee sauce to serve. Any remaining toffee sauce can be poured into a jug for extra servings

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