This is a rich, decadent dessert that, when served with the quick sauce (see below) or Butterscotch Caramel Sauce, is in the tradition of an English sticky toffee pudding. In fact, you can double the number of servings if you layer the pudding in parfait glasses with your choice of sauce, chopped toasted pecans, and whipped cream.
INGREDIENTS | SERVES 8
- 2½ cups dates, pitted and snipped
- 1½ teaspoons baking soda
- 1 2/3 cups boiling water
- 2 cups dark brown sugar, packed
- ½ cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- 3½ cups all-purpose or cake flour
- 4 teaspoons baking powder
- Pinch salt
- Nonstick spray
Add the dates to a mixing bowl and toss them together with the baking soda. Pour the boiling water over the dates. Set aside.
Add the brown sugar and butter to a food processor. Process to cream them together, and then continue to process while you add the eggs and vanilla.
Use a spatula to scrape the brown sugar mixture into the bowl with the dates. Stir to mix.
Add the flour, baking powder, and salt to a bowl; stir to mix. Fold into the date and brown sugar mixture.
Treat the slow cooker with nonstick spray. Pour the batter into the slow cooker. Cover and cook on low for 4 hours or until the center of the pudding cake is set but is still moist.
Serve warm with your choice of sauce and a dollop of whipped cream if desired.
Add 1½ cups packed brown sugar, ½ cup butter, and 3 cups of heavy cream to a saucepan over medium heat. Stirring constantly, bring to a boil and then, while continuing to stir constantly, reduce the heat and maintain a simmer for 6 minutes.