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steamed sticky toffee pudding on a white plate on top of a grey napkin and a serving spoon to the side.

Steamed Sticky Toffee Pudding

Steamed Sticky Toffee Pudding is a delicious comfort food pudding that is always a crowd pleaser. It is super easy to make in the slow cooker. Serve with toffee sauce for grins all round.

Course Dessert
Cuisine English
Keyword comfort food, steamed pudding, steamed sticky toffee pudding
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 608 kcal


  • 120 grams dates
  • 120 grams light brown sugar
  • 45 grams butter soft
  • 1 large egg room temperature
  • 150 grams self raising flour
  • ½ tsp vanilla extract
  • 1 tbsp golden syrup
  • 1 tbsp black treacle
  • 2 tsp bicarbonate of soda
  • 150 mls water

Toffee Sauce

  • 200 grams light brown soft sugar
  • 200 grams butter
  • 2 tbsp black treacle
  • 200 mls double cream


Toffee Sauce

  1. Put 200 grams butter and 200 grams sugar into a medium sized saucepan.

  2. Melt the butter and sugar and keep stirring so that the two come together.

  3. Take off the heat and add 200 mls of cream and 2 tbsp of black treacle.

  4. Mix together and let it bubble back on the heat for a minute whilst stirring gently.

  5. Remove from the heat and set to one side. Fill your kettle and put it on to boil.

  6. Grease a 1.2 litre/2 pint pudding basin with butter.

  7. Tip about 2 cm of toffee sauce into the bottom of your pudding pot and put the pot to one side.

Sticky Toffee Sponge

  1. Switch your slow cooker onto High and put the lid on it empty.

  2. Place 120 grams of dates in a saucepan with 150 mls of water and bring to a gentle simmer. Set to one side.

  3. To make the date sponge then begin by beating 45 grams butter and 120 grams light brown soft sugar together in a large mixing bowl for a couple of minutes with an electric whisk or free standing mixer. It will look like sandy rubble.

  4. Add the egg, 1 tbsp of black treacle, 1 tbsp of syrup and ½ tsp of vanilla extract and beat again for a couple of minutes. It will look a bit curdled. Ignore it.

  5. Whizz the dates and water in a food processor until pureed. Add the bicarbonate of soda and whizz again. It will bubble up and turn paler in colour. Add to the sponge batter in the bowl.

  6. Beat the puree into the sponge batter for about a minute until it's all mixed well together.

  7. Carefully spoon the batter on top of the toffee sauce in the pot. I use a big serving spoon to do it. You want to try to keep the toffee sauce on the bottom and not let it come up into the batter itself as you spoon it on top. But it's not the end of the world Susan.

  8. To steam this in a saucepan, steam for 2 hrs 30 minutes.

  9. If using your slow cooker then put the lid on and place in your slow cooker. I don't bother to put anything underneath it to stop the bottom burning.

  10. Fill the slow cooker bowl with your just boiled water up to just over half way up your pudding pot. Too much and it will float then rise unevenly.

  11. Cook on high for 3 hours. Carefully remove from the bowl and set down. Remove the lid and carefully invert the pot onto a plate and then slide the pot up leaving the sponge behind on the plate.

  12. Heat your toffee sauce back up and pour a little on top to serve. Serve extra sauce to pour on top of individual wedges.

  13. Apply To Deeply Relaxed Face

Recipe Notes

You can make this a couple of days ahead and store still in the pot in the fridge. The same goes for the toffee sauce.

Reheat in individual portions covered in the microwave. Obvs this goes for leftovers too.

You can use the microwave to reheat the toffee sauce (covered) or I find it's easier to do this back on the hob.

You can steam this pudding in a saucepan too for 2 hrs and 30 minutes.

All nutritional information is intended only as a guide and is approximate.

Nutrition Facts
Steamed Sticky Toffee Pudding
Amount Per Serving
Calories 608 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Trans Fat 1g
Cholesterol 123mg41%
Sodium 523mg23%
Potassium 318mg9%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 55g61%
Protein 4g8%
Vitamin A 1168IU23%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.