Sticky Toffee Pudding

Ingredients:

• Caramel Sauce: 2 cups (500 ml) 35% cream
• 2 cups (420 g) brown sugar
• 2 tbsp (30 ml) unsalted or semi-salted butter
• Cake: 3/4 cup (180 ml) water
• 1 cup (170 g) pitted dates, finely chopped
• 1 tsp (5 ml) baking soda
• 2 cups (300 g) unbleached all-purpose flour
• 1/2 cup (115 g) unsalted or semi-salted butter, softened
• 1/2 cup (105 g) sugar
• 1 tsp (5 ml) vanilla extract
• 2 eggs
• 3/4 cup (180 ml) milk

Instructions:

• In a saucepan, bring the cream, brown sugar, and butter to a boil while stirring constantly. Reduce for 5 minutes until slightly thickened. Set aside.
• In another saucepan, bring the water and dates to a boil. Add 1/4 tsp of baking soda and stir thoroughly. Remove from heat and let cool.
• In a bowl, mix the flour with the remaining 3/4 tsp of baking soda.
• In another bowl, cream the softened butter, sugar, and vanilla extract with an electric mixer.
• Add the eggs, one at a time, beating well after each addition. Gradually mix in the dry ingredients, alternating with the milk. Stir in the cooled date mixture.
• Grease the Crock-Pot with butter or nonstick spray. Pour the batter evenly into the slow cooker.
• Drizzle half of the caramel sauce over the batter. Place a clean cloth or tea towel over the Crock-Pot (to catch condensation), ensuring it does not touch the batter, then cover with the lid.
• Cook on Low for 3 hours, or until the pudding is set and a skewer inserted into the center comes out clean.
• Use a skewer to poke holes all over the surface of the cooked cake. Drizzle the remaining caramel sauce evenly over the top.
• Cover and cook for an additional 15 minutes on Low to let the sauce soak in.