Slow Cooker Sticky Date Pudding with Caramel Sauce

This Slow Cooker Sticky Date Pudding with Caramel Sauce took more testing than I expected and I am so pleased with how it turned out. My first versions looked cooked on the outside but were still far too wet in the middle. Once I worked out why, everything clicked.

I already have a very popular oven version on my other site and knew people would eventually ask for a slow cooker version. This is a steamed sticky date pudding rather than a baked one, which is why it behaves quite differently and why adapting it took more rounds of testing than a cake recipe would have.

What I Learned Testing This Recipe

The first few versions were too wet. The pudding would cook around the edges but stay heavy in the middle, and I could not work out why until I realised how much moisture a slow cooker generates during a four-hour steam cook. You are not baking in dry heat like an oven. Everything stays much wetter, and the recipe has to account for that.

The date mixture was the first thing I fixed. If the dates are too wet when they go into the batter, the whole thing becomes heavy. I found the sweet spot was letting the dates soften completely in the boiling water, then mashing them well. You want a thick, jammy paste rather than date pieces sitting in liquid. If the mixture looks watery, the pudding will be dense.

The foil seal made a much bigger difference than I expected. The batches where steam found its way into the bowl were noticeably heavier on top and harder to turn out cleanly. Press the foil firmly around the rim of the bowl and take a moment to make sure it is properly sealed before the bowl goes into the water.

In my testing, the tea towel under the lid made a noticeable difference. The amount of condensation created during a long steam cook is surprising, and without something to catch it, that moisture ends up back on the pudding.

Do not skip the resting time. The pudding continues to firm up as it sits and is much easier to turn out cleanly after 10 to 15 minutes than straight from the bowl.

The caramel sauce took almost as many attempts as the pudding itself. Some versions were too thin and soaked straight into the pudding before it reached the table. Others became too thick as they cooled and went a bit chewy. The version here still pours easily but won’t disappear straight into the pudding. Watch it carefully in the last couple of minutes of cooking because it can go from not-quite-there to too thick quickly.

What You Need to Make This Recipe

A few notes on the key ingredients and equipment before you start:

Heatproof bowl I tested this in a standard heatproof Pyrex bowl because that is what most people already have. You need a 1.5 to 2 litre bowl that fits comfortably in your slow cooker with room around the sides. Check the bowl fits before you start.

Dates Use pitted dates and chop them roughly before soaking. The baking soda in the boiling water helps them soften quickly. Give them the full 10 minutes and mash them well before they go into the batter.

Butter Softened, not melted. The butter needs to cream properly with the sugar. Take it out of the fridge when you start prepping.

Plain flour This recipe uses plain flour with baking powder rather than self-raising. Do not swap them without adjusting.

Cream For the caramel sauce. Standard pouring cream works well. A lower fat alternative will not thicken the same way.

Salt in the caramel Start with a quarter teaspoon and taste before adding more. Brands vary and saltiness in a caramel is a personal thing.

How to Make Slow Cooker Sticky Date Pudding, Step by Step

Step 1 — Soak the Dates

Lightly grease the base and sides of your heatproof bowl. Place the chopped dates and baking soda in a bowl and pour over the boiling water. Leave for 10 minutes until very soft, then mash well. The mixture should look like a thick paste, not watery.

Step 2 — Make the Batter

Beat the butter, brown sugar and vanilla in a stand mixer until lighter and creamy, about 4 minutes. Add the eggs one at a time, beating well after each. Stir in the date mixture. It may look a little split at this point, which is fine. In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and fold gently until just combined and no flour remains visible. The batter should be soft and thick, not runny.

Step 3 — Set Up the Slow Cooker

Spoon the batter into the greased bowl and smooth the top. Cover tightly with foil, pressing it firmly around the rim to seal. Place a folded tea towel or trivet in the base of the slow cooker and set the pudding bowl on top. Pour in hot water until it reaches about halfway up the sides of the bowl. Lay a clean tea towel or folded paper towels under the lid, then cover.

Step 4 — Cook and Rest

Cook on LOW for 3.5 to 4 hours. Do not lift the lid for at least the first 3 hours. To check, carefully peel back one corner of the foil and gently press the centre. It should feel set and spring back lightly. If it still feels soft, reseal the foil and cook for another 20 to 30 minutes. Carefully lift the bowl out and rest for 10 to 15 minutes before turning out.

Step 5 — Make the Caramel Sauce

Combine the butter, brown sugar and cream in a small saucepan over low heat. Stir until the butter has melted and the sugar has dissolved. Increase the heat slightly and bring to a gentle simmer. Cook for 5 to 8 minutes, stirring occasionally, until the sauce has thickened and turned a deeper caramel colour. Remove from the heat and stir through the vanilla and salt.

Step 6 — Turn Out and Serve

Run a knife around the edge of the pudding, place a plate on top of the bowl and flip. Pour the caramel sauce over just before serving. At our place this is always vanilla ice cream. Whipped cream or custard work well too.

Sticky Date Pudding, Common Questions

Why is my pudding dense?
The most common cause is too much liquid in the date mixture. Make sure you mash the dates well and that the mixture looks like a thick paste before it goes into the batter. Overmixing once the flour is added can also make the pudding heavier, so fold gently and stop as soon as the flour is combined.

Why didn’t my pudding rise very much?
A steamed pudding will not rise like a cake. You are looking for something that feels set and springs back lightly when pressed, not something tall and fluffy. If it rose less than expected and also feels dense, the date mixture was probably too wet.

Why is there water on top of my pudding?
The foil was not sealed tightly enough. Steam finds any gap and condensation collects on the surface. Press the foil firmly all the way around the rim before the bowl goes in.

Can I use a bowl instead of a pudding basin?
Yes, that is what I use. Any heatproof bowl in the 1.5 to 2 litre range works. The main thing is that it fits comfortably in your slow cooker with room around the sides.

Can I make this without a stand mixer?
Yes. A hand mixer works just as well as a stand mixer. If you are doing it by hand with a wooden spoon, it will take considerably longer to get the butter and sugar light enough, but it can be done.

Can I make the caramel sauce ahead?
Yes. Store it in the fridge for up to 3 days and reheat gently in a saucepan or microwave. If it has thickened up too much, add a small splash of cream to loosen it.

Can I make the whole pudding ahead?
Yes. Cook and cool it completely, then store covered in the fridge. Reheat individual portions in the microwave and warm the sauce separately.

Can I freeze this?
Yes. Freeze the pudding without the sauce in portions for up to 2 months. Thaw overnight in the fridge and reheat in the microwave. Make the caramel fresh or freeze it separately.

Storing and Reheating

Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave until warmed through. Store the caramel sauce separately and reheat gently before serving.

More Slow Cooker Desserts I Love

• Slow Cooker Apple Sponge Pudding
• Slow Cooker Chocolate Self Saucing Pudding
• Slow Cooker Butterscotch Self Saucing Pudding
• Slow Cooker Lemon Self Saucing Pudding

Onto the Recipe for This Slow Cooker Sticky Date Pudding

Let me know in the comments what you served it with. I am firmly in the ice cream camp but I know custard has its supporters.

Anna xox