Slow Cooker Sticky Date Pudding
A rich, comforting sticky date pudding cooked in the slow cooker with its own sweet caramel sauce.
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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.
Servings: 6 people