Sticky date pudding


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Who can resist a classic sticky date pudding? You need a small slow cooker for this, with a capacity no greater than 4 litres (140 fl oz/16 cups).


  • 240 g ( oz/ cups) pitted dates, coarsely chopped
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 80 g ( oz) butter, plus extra for greasing
  • 80 g ( oz/½ cup) coconut sugar
  • 80 ml ( fl oz/¼ cup) maple syrup
  • 80 ml ( fl oz/¼ cup) light olive oil
  • 2 eggs
  • 225 g (8 oz/ cups) self-raising flour
  • vanilla ice cream, to serve


    Grease the slow cooker and line with baking paper. Put the dates and bicarbonate of soda into a heatproof bowl. Pour over 375 ml (13 fl oz/ cups) of boiling water and set aside for 20 minutes.

    Using an electric mixer, beat the butter, sugar and maple syrup until thick and pale. Beat in the oil, then add the eggs one at a time, beating well after each addition. Gently fold in the date mixture, followed by the flour, until just combined. Spoon into the slow cooker and cook on low for 3 hours.

    To make the caramel sauce, put the maple syrup and sugar into a small saucepan over medium heat, stirring until dissolved. Add the butter and salt, stirring to melt. Once the butter has melted, reduce the heat to low and cook for 5 minutes until thickened slightly.

    Carefully remove the pudding and serve with the caramel sauce and ice cream.