Slow Cooker Sticky Toffee Pudding Recipe (2024)

OH - MY - GOODNESS--this was comfort food at its best, as the wind howled outside, the geese clamoured, sleet pelted my windowpane, and a blizzard blew in from the Plains at the end of the Thanksgiving weekend. I steamed my pudding using the slow-cooker method--the aroma was wonderful as it cooled. Rich in coffee/espresso flavor and surprisingly, not disgustingly, overly sweet. Highly recommended. Delightful to anticipate all afternoon while it steamed and poured cold rain outside.

Out of this WORLD! I omitted the espresso powder and pecans and substituted molasses for maple syrup, because I thought that would make it more like the dessert I had in Scotland last summer. The description says the oven version is sliceable. My slow-cooker version was too (?). But, oh, the flavor ... like Christmas in a bowl.

So this recipe has leftover sauce, right? About half a cup by my measurement. Now, what can you do with it? You could pour it over the top for serving, but it's already got a ton of sauce in it from the hole-poking. Here is your alternative: Hot Adult Drink Paste.Into a mug, place the following:1. 2 T of leftover pudding sauce (it thickens in the fridge FYI)2. 1 T of heavy cream3. 1.5 oz rum/whisky/brandy4. 4 oz (half cup) boiling waterGently stir to combine. You're welcome.

I've tried both methods and the slow cooker was superior. The slow cooker pudding stayed fresh and moist longer and reheated nicely.

Wow! Easy to make and tastes like a pecan pie and gingerbread met over a coffee and then made a baby... a delicious little baby.

Made feb 5, 2019. Used Cup 4 Cup to make it gluten free, 8 ounces pitted chopped dates and used 6 ou ramekins instead of making a single cake. Used the oven method since I do not have a slow cooker. Also added 1 Tbsp bourbon to the cake and 2 Tbsp to the sauce. Need to boil the sauce 15 or more minutes for it to thicken. Served with whipped cream. Excellent!

I do have an update. I went with 25 minutes and 20 minutes natural release. Although the pudding looked good, it was way too soft. I just put it back in for another 30 minutes. So... I'd go with 50 to 60 minutes in the instapot.

If one could eat the smell of Christmas/winter, this is what it would taste like. Pure MAGIC. “Weather” one uses the oven or slow cooker, it’s all winter wonderland.

A 6-8 qt. slow cooker is huge, especially for NY kitchens and small households. Mine is 3.5 qts., so I ended up making a 1/2 recipe and using two baking dishes that each held 1 pt. Even these were too tight a fit, so I steamed one in our slow cooker (which we store out of the way in a high cabinet since we don't need it much anymore), and one in our InstaPot on slow cooker setting. (For the record, the slow cooker one took 4 hrs., the other took 4.5.) Results were yummy!

It’s just my husband and I so I cut the recipe in half and used 4 1/2-cup ramekins in the slow cooker, cooked on low 2 hours. They came out perfectly. Better dessert than many many restaurants. Served with the sauce, pecans, and vanilla ice cream. Out of this world.

This was utterly delicious. I've made it twice. The first time I didn't have dates, so I used dried tart cherries. It was incredible, but didn't fizz up so much when I added the baking soda. The second time I made it as written, with dates. Both types were well appreiated in my family, but the cherry version was the most loved.

This is a holiday treat. Easy to cook and the toffee sauce is amazing. Very authentic. Similar to the treacle I had in Ireland. A good excuse to add cardamom to your spice rack. Great smell on Christmas Day

The recipe calls for kosher salt...if you used something more like table salt, you put in twice as much as you needed

This is the first review I've ever left on this site -- that's how much I love this recipe. I do cut back a little on the espresso powder because I make it for kids, but otherwise it's perfection as is. Better than restaurant quality.

I plan to use my pressure cooker. I figure 20 minutes at pressure would be good, then let it release naturally. Just make sure to cover your pudding once you place it in the pressure cooker and place the dish on a trivet to keep it off the bottom. Should be just fine. I'll post more once I do make this, closer to Christmas.

Has anyone made this in a combo-steam oven with good results?

What souffle dish fits into a slow cooker? I have a 7-quart slow cooker and standard 2-quart soufflé dish from Sur La Table and it doesn't fit. Would love suggestions!

Made this yesterday and it was incredibly good. Used all the ingredients called for in the recipe exactly. Espresso powder is not cheap but, boy oh boy, did it pack a delicious punch and well worth the cost. The sauce was exquisite too. Took four and a half hours in my slow cooker. What an incredibly good dessert. Thank you.

This is totally delicious, but the cook time was way off for my slow cooker. After 4.5 hours on low, it was still very underdone when I did a toothpick test. I had to turn the slow cooker up to high and cook nearly an additional hour. The end result was still pretty gooey (not a bad thing), but the flavor was amazing - the sauce is scrumptious. We made this for Christmas Eve dessert, and my mom said it was the best thing she ever put in her mouth.

I made this on Christmas Eve as written except subbed both instances of instant espresso for bourbon and OMG, this was SO GOOD. Everyone was so impressed with this dish, they were convinced that I’m a good cook. Hahahaha

This is delicious! I used real ground espresso and that worked well but didn’t dissolve they way instant would.

My 2 qt soufflé dish didn’t fit into my 6-qt Instant Pot, so I borrowed an 8-qt one. The four cups of water didn’t even reach the soufflé dish, so I added 3 more cups of water. I worried it would take extra time for the water to reach temp. I used the More setting on the slow cooker for just over an hour, I then dropped it to the Less setting for 4 hours. I think it could have benefited from an add’l 30 min cooking time. I will reduce the espresso powder next time, and omit from the sauce.

My very discerning family voted this the best dessert they have ever had! It was delicious, easy to make in the slow cooker and the espresso added so much deep flavor to the taste as well. By far the best sticky toffee pudding I have ever tasted too. We served it alongside devonshire custard. Highly recommend!

When using a springform pan, cover bottom of pan with aluminum foil before putting the pan in the slow cooker/instant pot.

This isn’t a great sticky toffee pudding recipe. The espresso powder leaves a distinctive, bitter taste and overwhelms the dish. We didn’t add ithe espresso powder to the toffee sauce, but we added to the cake and wished we didn’t. We each had two bites and wound up throwing the rest away. Bummer end to a Christmas meal, but simply not worth the effort. I’ll use a different recipe going forward.

OMG the best desert I have even had. The different tastes comes together so nicely! I made this as desert fore Christmas and it was absolutely wonderful.

Normally I gloss right over this style of dessert. Too many achingly sweet experiences. Then a few days ago I see Sarah DiGregorio's recipe, noting aspects that "could" get me to re-think my moratorium, namely Espresso powder throughout. I am thrilled to now be team Sticky Toffee Pudding. I used my crockpot and served this last night for XMas Eve dinner to guests. Dead silence as we all indulged in the most exquisite dessert EVER! Sarah, you've rocked our world! Thank you sincerely.

Eh, either I cooked the dates/espresso mix too long and it got bitter, or I'm just not crazy about these flavors. Also, I used the oven, an 8x8 pan, and did the minimum bake time, and it really dried it out. I think the slow cooker would've been better. Don't typically make desserts like these so I'm not entirely sure what a "good" toffee pudding tastes like, but it wasn't mine lol!

Could we have some consistency in terminology. One part of the recipe calls for a buttered "8-by-8-inch baking pan", and the next reference is to "the prepared dish." Which are we using - a pan or a dish? Presumably a pan is metal, and a dish is glass or ceramic. They cook differently.

Probably a silly Question... Can this be made in a instapot? I have that but no slow cooler