Slow Cooker Chocolate Sticky Toffee Pudding UK Recipe

This slow cooker chocolate sticky toffee pudding.
Is mainly based on a recipe. From one of my fave UK slow cooker recipe books .

For my review of this cook book.
And for more recipe reviews from this book.
See my posts included below.

Slow Cooker Chocolate Sticky Toffee Pud

This is my tweaked version of a slow cooker chocolate sticky toffee pud. From Hamlyn’s All Colour Cookbook: 200 Family Slow Cooker Recipes, see my book review. This is a top slow cooker book for the family. Especially if you’re looking for a variety ways to cook chicken thighs in the slow cooker. It also includes plenty of traditional British cakes and pudding recipes.

Ingredients (Serves 6)

7 large pitted dates (about 125 g), chopped.
1 tsp of bicarbonate of soda.
250 ml boiling water.
50 g soft margarine, plus extra for greasing.
150 g plain flour.
25 g cocoa powder.
1 tsp baking powder.
125 g soft brown sugar.
1 medium egg, at room temperature.
Seeds from a vanilla pod.
For the toffee sauce:
75 g margarine
100 g soft brown sugar
150 ml creme fraiche or double cream.
To serve: vanilla ice cream, optional.

I made this slow cooker chocolate sticky toffee pudding UK recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 2½ to 3 hours)

In a small bowl, add dates, bicarb and boiled water. Stir and set aside for 30 minutes.
Meanwhile, grease a 2 pint pudding basin/bowl with some marg.
Then make the cake batter: in a large bowl, cream together the margarine and sugar. Beat in the egg and vanilla seeds.
Sift over the flour, cocoa and baking powder. Mix well. Add the dates with the soaking liquid and beat until everything is well combined.
Pour the cake batter into the pudding basin, level the surface. Cover the bowl with a piece of buttered parchment paper. Then top with a piece of foil, loosely crimped around the top of the bowl, to hold it in place.
Place into the slow cooker. And pour boiling water around it, until it comes halfway up the sides of the basin. Cover with the lid. Cook on High for 2½ to 3 hours. Until well-risen, and a skewer comes out clean when inserted into the centre. Take the pudding out of the water with oven gloves.
Make the sauce once the pudding is cooked: add the sauce ingredients to a small pan. Put on medium heat and stir until melted. Then increase the heat a little and bubble for 2-3 minutes, until the sauce is thick. Cool a bit before serving. Serve this chocolate sticky toffee pudding with some of the warm toffee sauce and a scoop of ice cream.

Recipe Notes

Make this a traditional STP – replace the 25 g cocoa powder with 25 g of plain flour.
You can also make this with walnuts (based on a Mary Berry recipe idea) by replacing the cocoa as detailed above, to make it a traditional STP. Then adding chopped walnuts to the cake batter. And serve with more chopped walnuts on top.

This slow cooker chocolate sticky toffee pudding. Is based on a recipe from Hamlyn All Colour: 200 Family Slow Cooker Recipes Cookbook (*available from Amazon UK).