Slow Cooker – Sticky Toffee Pudding

• Vegetarian

• Produce

  • 4 oz Medjool dates, pitted and finely chopped

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, firmly packed light
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 cup Heavy whipping cream

• Liquids

  • 1 cup Water, HOT

Found on awayfromthebox.com

Description

Ingredients

• 4 oz Medjool dates, pitted and finely chopped
• 1 c. hot water
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2 c. heavy whipping cream
• 1/2 c firmly packed light brown sugar
• 1 TB molasses
• 1/4 tsp salt
• 1 TB unsalted butter
• 4 TB unsalted butter, at room temperature
• 3/4 c granulated sugar
• 2 large eggs
• 1 1/4 c all-purpose flour
• 1 tsp baking powder

Directions

• In a small saucepan over high heat, combine the dates and hot water and boil. Stir in the baking soda and vanilla, then remove from heat and set aside to cool.
• Combine the cream, brown sugar, salt and molasses in a small saucepan and simmer about 5 minutes, stirring constantly. It should thicken enough to coat the spoon. Refrigerate for 30 minutes.
• Gather a large bundt pan or 6 mini-bundt molds or souffle dishes and coat the inside with butter. Pour two-thirds of the refrigerated sauce into the bottom of the pan or dishes and freeze until solid, about 15 minutes.
• Cream the butter and sugar in a large mixing bowl with an electric mixer. Beat in the eggs, one at a time, until combined.
• Sift the flour and baking powder in another bowl, mix in about a third with the butter and egg mixture. Mix in the date mixture and finally the other two-thirds of the flour, combining between each addition.
• Spoon the pudding on top of the frozen sauce and cover the pan or dishes tightly with foil. Place in a 6qt slow cooker (or 3qt casserole slow cooker for mini-pans) and fill with boiling water until it comes about half-way up the side of the pan. Cover and cook on high for 3 hours.
• Remove the pan, uncover and cool for at least 5 minutes. Invert onto a plate or serving dish and spoon the rest of the sauce on top. Top with ice cream or meringue and serve warm.