Sticky Toffee Pudding (Rice Cooker)
Sticky Toffee Pudding (Rice Cooker)
Ingredients
For the Pudding
- 150 grams self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 150 grams brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 70 ml milk
- 100 grams butter, melted
- 150 grams pitted dates
- 1 teaspoon bicarbonate of soda, for dates
- 200 ml boiling water
For the Toffee Sauce
- 100 grams brown sugar
- 50 grams butter
- 100 ml cream
Instructions
- 1
Place the 150 grams of pitted dates into a heatproof bowl. Add 1 teaspoon of bicarbonate of soda to the dates. Pour 200 ml of boiling water over the dates. Stir well and set aside for 5 minutes to soften.
⏱️ 5 min
- 2
In a large bowl, add 150 grams of self-raising flour, 1 teaspoon of bicarbonate of soda, a pinch of salt, and 150 grams of brown sugar. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 3
In a separate bowl, crack the 2 eggs. Add 1 teaspoon of vanilla extract, 70 ml of milk, and 100 grams of melted butter. Whisk these wet ingredients together until thoroughly combined.
⏱️ 3 min
- 4
Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the softened dates (after they have soaked for 5 minutes) to the mixture. Mix until just combined, being careful not to overmix.
⏱️ 4 min
- 5
Generously grease the inside of your rice cooker bowl with butter. Pour the prepared pudding batter into the greased rice cooker bowl. Cover the rice cooker bowl with a tea towel before placing the lid on top; this helps to absorb condensation. Set the rice cooker to the 'cook' setting for 1 hour.
⏱️ 60 min
- 6
While the pudding is cooking, prepare the toffee sauce. In a saucepan, combine 100 grams of brown sugar, 50 grams of butter, and 100 ml of cream. Melt the ingredients together over low heat, stirring constantly. Once melted, bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 10 min
- 7
After 1 hour, check if the pudding is cooked through. Carefully remove the pudding from the rice cooker. Pour the warm toffee sauce generously over the pudding. Serve immediately, optionally with a scoop of ice cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Toffee Pudding (Rice Cooker)
For the Pudding
- 150 grams self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 150 grams brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 70 ml milk
- 100 grams butter, melted
- 150 grams pitted dates
- 1 teaspoon bicarbonate of soda, for dates
- 200 ml boiling water
For the Toffee Sauce
- 100 grams brown sugar
- 50 grams butter
- 100 ml cream
Instructions
- 1
Place the 150 grams of pitted dates into a heatproof bowl. Add 1 teaspoon of bicarbonate of soda to the dates. Pour 200 ml of boiling water over the dates. Stir well and set aside for 5 minutes to soften.
⏱️ 5 min - 2
In a large bowl, add 150 grams of self-raising flour, 1 teaspoon of bicarbonate of soda, a pinch of salt, and 150 grams of brown sugar. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 3
In a separate bowl, crack the 2 eggs. Add 1 teaspoon of vanilla extract, 70 ml of milk, and 100 grams of melted butter. Whisk these wet ingredients together until thoroughly combined.
⏱️ 3 min - 4
Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the softened dates (after they have soaked for 5 minutes) to the mixture. Mix until just combined, being careful not to overmix.
⏱️ 4 min - 5
Generously grease the inside of your rice cooker bowl with butter. Pour the prepared pudding batter into the greased rice cooker bowl. Cover the rice cooker bowl with a tea towel before placing the lid on top; this helps to absorb condensation. Set the rice cooker to the 'cook' setting for 1 hour.
⏱️ 60 min - 6
While the pudding is cooking, prepare the toffee sauce. In a saucepan, combine 100 grams of brown sugar, 50 grams of butter, and 100 ml of cream. Melt the ingredients together over low heat, stirring constantly. Once melted, bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 10 min - 7
After 1 hour, check if the pudding is cooked through. Carefully remove the pudding from the rice cooker. Pour the warm toffee sauce generously over the pudding. Serve immediately, optionally with a scoop of ice cream.
⏱️ 5 min