Slow Cooker Sticky Toffee Pudding – Your Stress-Free Holiday Dessert
“Oh, bring us some figgy pudding,
Oh, bring us some figgy pudding,
Oh, bring us some figgy pudding and a cup of good cheer.”
Nothing says Christmas quite like sticky toffee pudding. Whether you call it figgy pudding, sticky pudding or Christmas pudding, it’s one of the holiday’s most perfect indulgences. This Slow Cooker Sticky Toffee Pudding comes with an added bonus though—you can fix it and forget it.
You have enough to do getting ready for your holiday gathering, the last thing you need is to fuss over a dessert. For this recipe, you can make the Caramel Sauce the day before, and put your pudding in the slow cooker well before your guests arrive.
A casserole style slow cooker works best for this, but you can easily use a regular oval slow cooker as well.
You’ll need to have a clean cloth ready to place between the pudding and the lid. This helps keep the pudding from getting too wet.
You can keep your Slow Cooker Sticky Toffee Pudding on warm for up to two hours after it is done cooking. This is perfect for guests looking to make a little room after dinner for dessert.
Finally, this caramel sauce is addictive, so feel free to use it on all kinds of desserts. It keeps in the fridge for up to two weeks.
Slow Cooker Sticky Toffee Pudding
- 1 cup full fat coconut milk
- ¾ cup packed golden yellow brown sugar
- ¼ tsp kosher salt
Sticky Toffee Pudding
- ¾ cup water
- 1 cup finely chopped Medjool dates (pits removed)
- 1 tsp baking soda
- 2 cups all-purpose flour
- ½ cup vegan butter (softened)
- ½ cup sugar
- 1 tsp vanilla extract
- 2 flax “eggs”*
- ¾ cup Silk Almond Beverage
- In a small saucepan, combine brown sugar and salt. Turn heat to medium and continually stir over heat for one minute. Slowly add coconut milk and stir until combined. Bring to a boil, stirring occasionally. Once a boil, reduce heat to low and simmer for 15 minutes until thickened. Refrigerate for at least two hours to thicken further.
Sticky Toffee Pudding.
- In a small saucepan, combine water and chopped dates and bring to boil. Once at boil, add ¼ tsp of the baking soda and stir well to combine. Remove from heat and set aside.
- In a small bowl whisk 2 tbsps milled flaxseed and 6 tbsps water together to make flax “eggs” and set aside.
- In a medium bowl, whisk together flour and remaining ¾ tsp baking soda.
- In a large bowl, cream butter, sugar, and vanilla with an electric mixer. Add half the flax “eggs”, once combined add remaining flax “eggs”, and beat until smooth. With mixer on low speed, add 1/3 of the dry ingredients, then 1/3 of the Silk Almond Beverage, alternating until mixed.
- Stir in date mixture.
- Spread the batter in a casserole slow cooker. Place a clean cloth over the pudding before putting lid on. This keeps the cake from too wet. Cook on low for 2.5 to 3 hours.
- When done, keep warm for up to two hours.
- Scoop and drizzle with caramel sauce before serving. Enjoy.
This conversation is sponsored by Silk. The opinions and text are all mine.