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.

slow cooker sticky toffee pudding

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.

slow cooker stick toffee pudding

A casserole style slow cooker works best for this, but you can easily use a regular oval slow cooker as well.

Slow Cooker Sticky Toffee Pudding

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.

slow cooker sticky toffee pudding

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.

slow cooker sticky toffee pudding

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

Slow Cooker Sticky Toffee Pudding

Caramel Sauce

  • 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

Caramel Sauce

  1. 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.

  1. 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.
  2. In a small bowl whisk 2 tbsps milled flaxseed and 6 tbsps water together to make flax “eggs” and set aside.
  3. In a medium bowl, whisk together flour and remaining ¾ tsp baking soda.
  4. 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.
  5. Stir in date mixture.
  6. 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.
  7. When done, keep warm for up to two hours.
  8. Scoop and drizzle with caramel sauce before serving. Enjoy.

This conversation is sponsored by Silk. The opinions and text are all mine.


Gingerbread Muffins Made with Silk Almond Beverage

Move over pumpkin, it’s time to Gingerbread all things starting with these delicious Gingerbread Muffins made with Silk Almond Beverage.

Gingerbread Muffins Made with Silk, Vegan gingerbread muffins, easy muffin recipe

Gingerbread has been around since 992 A.D., so it’s clear that it’s passed the test of time, far exceeding the popularity of the Pumpkin Spice Latte (although, they do complement each other nicely). Gingerbread is a holiday staple and because these are so quick to whip up, you’ll have no problem finding the time to make them.

Gingerbread Muffins Made with Silk

This recipe makes 12 muffins, but it comes with a warning; they won’t last long. So if making these for a crowd, you may want to double the recipe. Also, if you’re selling your house, I recommend baking these. They make your house smell divine.

Gingerbread Muffins Made with Silk, fresh out of oven

Finally, don’t forget that this is the season of giving, so share these Gingerbread Muffins with your co-workers, your friends and your family. Sharing is caring.

Gingerbread Muffins Made with Silk

Gingerbread Muffins Made with Silk

  • ¼ cup brown sugar (packed tightly)
  • 1/3 cup fancy molasses (do not use blackstrap)
  • 1/3 cup Silk Almond Beverage
  • 1/3 cup vegetable oil
  • 1 flax egg* (see instructions below how to make these)
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp allspice
  1. Preheat oven to 400F. Like a muffin tin with paper liners.
  2. In a small bowl whisk 1 tablespoon milled flax meal with 3 tablespoons water and allow to set for at least five minutes.
  3. In a large bowl, combine brown sugar, molasses, Almond beverage, oil, and flax egg mixture with a spoon until well mixed. Add flour, baking powder ginger, salt, baking soda, cinnamon and allspice and stir until just combined.
  4. Divide batter between 12 muffin cups. Bake 15-18 minutes or until toothpick inserted in centre comes out clean.

Serve warm with your favourite beverage. *Flax eggs are an excellent substitution for eggs and can be used in baking wherever eggs are called for.

This conversation is sponsored by Silk. The opinions and text are all mine.

Two Ingredient 7UP Cupcakes – Strawberry Shortcakes

When you’re short on time but big on aspiration, this recipe will definitely save your life!  2-Ingredient 7UP Cupcakes make delicious and simple Strawberry Shortcakes in a jiffy.

7UP cupcakes

Dierks Bentley’s “What was I thinking?” kept going around inside my head.  Seriously, I must have had a little something wrong (or a lot) with my head that day, to even consider catering dessert for two hundred people (wedding dinner).  Not just dessert, strawberry shortcake, made with cake, strawberries and whip cream.  Did I mention it was for two hundred people? 

As I sat there, pen and paper in hand, trying to figure out exactly what I would need to bake enough angel food cake for a large crowd like this, I opened up a  cookbook that had a bunch of old recipes inside and guess what?  There was a recipe for a cake that you only needed 2 ingredients and promised to taste like angel food cake.

But …

– one ingredient was a box cake mix (gasp!).

– and the other was a can of 7UP (double gasp!).  

Who knew, back in the day, they used these types of ingredients?  Could I do this too?  Especially when I make it quite known that I cook mostly from-scratch recipes and I do prefer it.  After pondering over the idea of boxed cake, I did it! 

Confession time!  This wasn’t my first time using a box cake mix in a recipe, have you ever made a dump cake? Sounds a little disgusting but I promise you, it’s not.  When you’re wanting something easy and delicious for dessert try my 3 Ingredient Crock Pot Apple Dump Cake.  It’s a dump and walk away deal.  Hence, the “dump” part.  Not what you thought, right!

You’ll love this recipe because:

  • it’s easy to make
  • you only need 2 ingredients
  • the cupcakes are versatile
  • end results are moist, fluffy and yummy cupcakes

That’s all I have to say.  For those who wish to stick to the “made from scratch” recipe, that’s totally ok.  I needed fast with a yum factor of 10 plus and I got it! 

7UP cupcakes

What you’ll need for this recipe:

  • 1 white cake mix
  • 1 can of 7UP
  • 24 muffin tins
  • Oil to grease the pan or muffin liners
  • Fresh strawberries
  • Whip cream (real stuff and you can whip it or buy it)

7UP Cupcakes

Here’s how you make it:

  1. Preheat the oven to 350 degrees.
  2. Grab a large bowl and empty the cake mix and 7UP into it.
  3. Beat it until it’s smooth.
  4. Grease the muffin tins or line them.
  5. Fill muffin cups 1/2 full.
  6. Bake for 15 to 18  minute.
  7. Remove from the pan, cool.
  8. Spoon sliced strawberries over each cupcake.
  9. Garnish with whip cream

Update:  best results happened when I baked the cupcakes for 20 minutes (in my oven) and totally chilled them before removing from the pan.

7UP Cupcakes

It’s kind of a fun recipe – the batter fizzes up when you dump the 7UP in the bowl, don’t panic, it’s normal 😉  This is the perfect recipe to get the kids to help with.  Oh, if you love strawberries, you’ll want to try this Strawberry Rhubarb Yogurt Custard Pots.

7UP cupcakes

If you’re wondering how the catering went – it went swimmingly, darlings.  Next up, from-scratch muffins for a weekly executive meeting, wish me luck 😉

7UP cupcakes


7UP Cupcakes


2-Ingredient Strawberry Shortcakes
Serves 24
These cupcakes will save your life! All you need are two ingredients, berries and whip cream. Super easy, moist and delicious.
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Prep Time
2 min
Cook Time
15 min
Prep Time
2 min
Cook Time
15 min
  1. 1 white cake mix (box)
  2. 1 can of 7UP
  3. 1 container of fresh strawberries
  4. Ready made REAL whip cream (or whip your own)
  5. Muffin tins (24)
  6. Oil for the tins (or muffin cups)
  1. Preheat the oven to 350 degrees
  2. Grease the muffin tins with oil or line with paper cups
  3. Empty the contents of one cake mix into a medium bowl
  4. Add in a can of 7UP
  5. Using a whisk or electric hand mixer, beat the batter until smooth
  6. Fill each muffin cup to 1/2 full
  7. Bake for 18-21 minutes
  8. Remove from the pan and cool.
  9. Wash and slice the strawberries in a seperate bowl.
  10. Scoop a spoonful of berries onto of each cupcake.
  11. Top with whip cream and top with more berries.
  1. This recipe is so versitile that you make anything you wish with it. Whip up a caramel sauce and pour it warm over the cupcakes and add a little whip cream. Frost them as you typically would. Eat them plain, they are that good.
Life In Pleasantville

Strawberry Rhubarb Yogurt Custard Pots With Hans Dairy

To me there is no more perfect flavour combination than strawberry and rhubarb. In fact one of my favourite summers desserts is Strawberry Rhubarb Custard Pie but with one caveat; I hate making pie. So when I was recently asked to bring a dessert for the season’s first outdoor barbecue I decided to skip the time consuming crust and make my life easier by making Strawberry Rhubarb Yogurt Custard Pots.

Strawberry Rhubarb Yogurt

I was little worried about not baking the custard though, like I normally would in a pie. Custard can be heavy and rich when it’s just served cold, so I wanted to try and lighten it up a bit. By folding in Hans Dairy Dahi Natural Yogurt, and I was blown away by the results. This dessert hit all the right notes.

Strawberry Rhubarb Yogurt Custard

Hans Dairy was the first company to introduce Dahi, an Indian-style yogurt into Canada, and I love it! Fantastic in smoothies and for making frozen yogurt pops, it’s a staple in my fridge now. In accordance with their 100% natural philosophy, all Hans Dairy products are free of any artificial sugars, flavourings, colourings and preservatives. It’s a purchase I feel good about buying and serving my family. 

strawberry rhubarb yogurt, hans dairy

Naturally, when I was thinking of ways to make my custard lighter, and silkier, I thought of adding Hans Dairy Dahi. I have two words for you; total success. 

Here’s why you’ll love this recipe. It’s super easy to make, it’s incredibly portable, it can be made up to two days ahead of time, and your social calendar is about to fill up because of it. Boom!

If you have any Strawberry Rhubarb compote leftover (and believe me it’s a good thing if you do), simply stir some into your Hans Dairy Dahi with a little granola for a quick and delicious breakfast. You’re welcome.

Strawberry Rhubarb Yogurt Custard Pots
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For the Compote
  1. 4 cups sliced rhubarb
  2. 350 g or 16 ounces of fresh strawberries, sliced (frozen may be substituted if thawed)
  3. 1/2 cup of sugar
  4. 2 tbsps water
  5. 1/2 teaspoon water
For the Garnish
  1. 12 fresh strawberries
  2. 1 package shortbread cookies, crumbled
For the Yogurt Custard
  1. 1 1/2 cups Hans Dairy Dahi Natural Yogurt
  2. 4 eggs
  3. 1 cup sugar
  4. 6 tbsps cornstarch
  5. 2 1/2 cups whole milk
  6. 1 tsp vanilla extract
Strawberry Rhubarb Compote
  1. Place sliced rhubarb in a heavy bottom medium saucepan with sugar and water. Bring to a boil, then cover and reduce heat. Cook until rhubarb is tender about five minutes and remove from heat. Mix in berries and vanilla. Refrigerate until ready to assemble pots.
Yogurt Custard
  1. In a large bowl, whisk eggs, cornstarch and sugar until smooth. Set aside.
  2. Heat milk and vanilla in a large saucepan just until milk begins to bubble on sides of pot. DO NOT BOIL. Remove from heat.
  3. Very slowly whisk content of pot into egg mixture in bowl. Do this slowly so that your mixture does not curdle.
  4. Once mixture is combined, place pot back on stove and pour mixture in bowl through a fine mesh sieve back into pot.
  5. Turn the heat to medium-high, and stir custard mixture continuously until thickened. Remove from heat and continue to stir for one minute.
  6. Scrape custard mixture into a large bowl and place plastic wrap directly on top of custard so a skin doesn't form. Refrigerate until completely cool.
  7. Once mixture is cooled, gently fold in 2 cups of Hans Dairy Natural Yogurt.
Assemble Strawberry Rhubarb Yogurt Pots
  1. Spoon 1/4 cup of Strawberry Rhubarb compote into bottom of small mason jar.
  2. Add 1/3 cup of yogurt custard on top of compote.
  3. Seal jars right and refrigerate until ready to serve.
  4. Just before serving, remove lids, top with crumbled shortbread and a fresh strawberry for garnish. Enjoy.
Life In Pleasantville
If you’d like to try Hans Dairy for yourself, enter the giveaway below for your chance to win the grand prize of  a Fitbit Alta HR Fitness Tracker ($230) or 1 of 5 Hans Dairy Prize Packs ($70).

Hans Dairy

Chocolate Chip Cookies with Coconut Sugar, A New Twist on a Classic Recipe

One of the very first recipes I wrote down was this Chocolate Chip Cookie recipe, painstakingly copied from an Aunt’s handwritten copy. For a long time it was the ONLY recipe I would use but like everything in life, it eventually needed a makeover. Enter my new and IMPROVED Chocolate Chip Cookies with Coconut Sugar!

Chocolate Chip Cookies with Coconut Sugar

Lantic Coconut Sugar can be used in place of brown sugar in all your favourite recipes and the results in these Chocolate Chip Cookies were amazing. I quietly made them without telling my girls I was adding a new twist to one of their favourites. The result? Two dozen cookies decimated in less than 24 hours. To be fair, their father helped. A lot.

Coconut sugar is 100% natural and doesn’t contain any artificial flavours and preservatives. It is also not chemically altered in any way, which is something that makes me feel good about using it.  Coconut sugar has a rich caramel note, which could be why my oldest daughter thought these Chocolate Chip Cookies tasted like turtles.

Chocolate Chip Cookies with Coconut Sugar

Don’t rely on Lantic & Rogers Coconut Sugar just for baking though. It’s also delicious in coffee and tea (Remember! Rich caramel flavour! YUM!), and it’s equally delicious in chocolate desserts and Asian dishes.

I found Lantic & Rogers Coconut Sugar at my local Superstore, alongside the new Lantic Sugar + Stevia Blend. I’m eager to try it too since it has 50% fewer calories than sugar, so I can literally bake my cake and eat it too. Like the Lantic & Rogers Coconut Sugar, the Lantic & Rogers Sugar + Stevia Blend uses only all natural ingredients —no fillers, artificial sweeteners, preservatives or chemicals!

Chocolate Chip Cookies with Coconut Sugar Batter

A new year is a great time to try new things. Try this recipe for Chocolate Chip Cookies with Coconut Sugar and tell me if you don’t love them!

Chocolate Chip Cookies with Coconut Sugar
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  1. 1 cup flour
  2. ½ tsp. salt
  3. ½ tsp. baking soda
  4. ½ cup butter (softened)
  5. 2/3 cup Lantic Coconut Sugar
  6. 1 egg
  7. ½ tsp. vanilla
  8. ½ cup walnuts
  9. ½ cup chocolate chips
  1. Preheat oven to 375.
  2. Stir flour, salt and baking soda together in a medium bowl.
  3. Mix 2 tablespoons of the dry ingredients with the chocolate chips and walnuts in a small bowl.
  4. Cream butter in a large bowl and gradually beat in Lantic Coconut Sugar until creamy.
  5. Beat in egg and vanilla.
  6. Add dry ingredients, mixing well.
  7. Fold in chocolate chips and nuts.
  8. Using a small cookie scoop drop onto parchment lined cookie sheet.
  9. Bake 8 to 10 minutes, or until done.
  10. Cool slightly before removing to cooling rack.
  11. Makes 2 dozen cookies.
Life In Pleasantville

Do you have a favourite recipe that could use a makeover? Share your favourite family baking recipe with Lantic and you could WIN one of three $1000 grocery gift cards! Hurry, the contest ends on January 31st. Find more details here:

*This post has been sponsored by Lantic & Rogers. All opinions and images are mine.