Easy Slow Cooker Sticky Date Pudding
There’s something about sticky date pudding that feels like the ultimate comfort dessert. It’s rich, soft, and packed with sweet caramel flavours that make it perfect for a cold evening or a family gathering around the table. It’s one of those old-fashioned puddings that never seems to go out of style.
Throughout this Old-Fashioned Pudding Series, I’ve loved revisiting these classic desserts and finding simple ways to make them fit into modern family life. This slow cooker version is proof that you don’t always need to turn the oven on to enjoy a warm, comforting pudding. The slow cooker does all the work while filling the house with the most incredible aroma.
Served warm with a generous spoonful of cream, custard, or vanilla ice cream, this is the kind of dessert that everyone looks forward to.
Watch the Video
In this episode of my Old-Fashioned Pudding Series, I’m sharing one of my favourite slow cooker desserts. I’ll show you how to make this rich sticky date pudding from scratch, along with its delicious self-saucing caramel sauce, all in the slow cooker.
If you’ve never made a self-saucing pudding in the slow cooker before, you’ll be pleasantly surprised at just how easy it is.
Old-Fashioned Pudding Series – Episode 8: Slow Cooker Sticky Date Pudding
If you missed my previous series, you could watch the full playlist here: Old Fashioned Dinners (that still work today)
More Recipes from the Old-Fashioned Puddings Series
If you’ve been enjoying this series, be sure to check out the other comforting desserts I’ve shared so far:
- Raspberry Flummery
- Golden Dumplings
- Sticky Rice Pudding
- Apple & Pear Crumble
- Bread & Butter Pudding
- Magic Three-Layer Custard Cake Pudding
- Salted Caramel Self-Saucing Pudding
There’s something special about these old-fashioned desserts. They’re simple, comforting, and the sort of recipes that have been enjoyed around family tables for generations. I hope you’ll enjoy trying them as much as I’ve enjoyed bringing this series together.
Other Recipes You May Like
- Chocolate Chip Cookies – Pantry Dry Mix
- No-Bake Chocolate Fudge Slice
- Butter Is So Expensive! So, I Made My Own – Was It Cheaper?
- The Ultimate Easy Scone Recipe + 5 Delicious Variations (Freezer-Friendly!)
Recipe Card
Serves: 8
Prep Time: 20 minutes
Cook Time: 1½ hours
Total Time: 1 hour 50 minutes
Ingredients
Cake
- 200g pitted dates
- ¾ cup water
- 20g butter
- 1 tsp baking soda
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla essence
- 2 cups plain flour
- 1 tsp baking powder
Sauce
- 3 cups water
- 4 Tbsp golden syrup
- 1 cup brown sugar
- 50g butter
- 1 tsp vanilla essence
Method
- Turn the slow cooker onto High and lightly grease the insert.
- In a saucepan, combine the dates, water, butter, and baking soda. Heat gently until the butter has melted. Remove from the heat and allow the mixture to cool. To speed up the process, place the saucepan in a sink or bowl of cold water.
- In a large bowl, beat together the brown sugar, egg, and vanilla until fluffy.
- Add the cooled date mixture, flour, and baking powder, then mix until just combined.
- Pour the batter into the prepared slow cooker.
- In a saucepan, combine the water, brown sugar, butter, and vanilla. Heat gently until the butter has melted and the sugar has dissolved, then carefully pour the sauce evenly over the batter. Do not stir.
- Place a clean tea towel under the slow cooker lid before replacing it to help absorb excess condensation.
- Cook on High for approximately 1½ hours, or until the pudding is cooked through when tested with a skewer. Serve warm with cream, custard, or vanilla ice cream.
What to Serve With
- Fresh pouring cream
- Vanilla ice cream
- Homemade custard
- Whipped cream
- A dusting of icing sugar
Stacey’s Kitchen Tips
- Allow the date mixture to cool before adding it to the egg mixture.
- The tea towel under the lid helps prevent excess moisture dripping back onto the pudding.
- Serve while still warm so the sauce stays beautifully rich and runny.
- Leftovers reheat beautifully the next day.
Variations & Substitutions
- Add a teaspoon of cinnamon for extra warmth.
- Stir chopped walnuts or pecans through the batter.
- Replace vanilla with maple syrup for a different flavour.
Storage, Freezer & Make-Ahead Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until warmed through.
- Freeze for up to 3 months.
- Defrost overnight in the refrigerator before reheating.
Final Thoughts
Sticky date pudding has earned its place as a classic for good reason. It’s rich, comforting, and one of those desserts that brings everyone back for seconds. I love that this version can be made in the slow cooker, making it a wonderful option when the oven is already busy or when you simply want to let dinner and dessert take care of themselves.
It’s been so much fun revisiting these old-fashioned puddings throughout this series and sharing recipes that have stood the test of time. Whether you’re making this for a Sunday family dinner, entertaining guests, or simply treating yourself on a cold evening, I hope it becomes one of those recipes you come back to again and again.
Stacey
Slow Cooker Sticky Date Pudding
Ingredients
Cake
- 200 g pitted dates
- ¾ cup water
- 20 g butter
- 1 tsp baking soda
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla essence
- 2 cups plain flour
- 1 tsp baking powder
Sauce
- 3 cups water
- 1 cup brown sugar
- 50 g butter
- 1 tsp vanilla essence
- 4 Tbsp golden syrup
Instructions
- Turn the slow cooker onto High and lightly grease the insert.
- In a saucepan, combine the dates, water, butter, and baking soda. Heat gently until the butter has melted. Remove from the heat and allow the mixture to cool completely. To speed up the process, place the saucepan in a sink or bowl of cold water.
- In a large bowl, beat together the brown sugar, egg, and vanilla until fluffy.
- Add the cooled date mixture, flour, and baking powder, then mix until just combined.
- Pour the batter into the prepared slow cooker.
- In a saucepan, combine the water, brown sugar, butter, and vanilla. Heat gently until the butter has melted and the sugar has dissolved, then carefully pour the sauce evenly over the batter. Do not stir.
- Place a clean tea towel under the slow cooker lid before replacing it to help absorb excess condensation.
- Cook on High for approximately 1½ hours, or until the pudding is cooked through when tested with a skewer. Serve warm with cream, custard, or vanilla ice cream.
Notes
Notes
- Allow the date mixture to cool before mixing the batter.
- A tea towel under the lid helps absorb condensation.
- Serve warm for the best texture.
Variations
- Add cinnamon or chopped nuts.
- Make it salted caramel with a pinch of sea salt.
- Swap vanilla for maple syrup.
Storage
- Refrigerate for up to 3 days.
- Freeze for up to 3 months.
- Reheat gently before serving.
