Sticky Toffee Pudding

Step 1

In a saucepan, bring all the ingredients to a boil, stirring constantly. Let reduce for 5 minutes. Set aside.

Step 2

In a saucepan, bring the water and dates to a boil. Add 1/4 tsp of the baking soda and mix thoroughly. Remove from the heat and let cool.

Step 3

In a bowl, combine the flour and the remaining 3/4 tsp of baking soda.

Step 4

In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. Stir in the dates.

Step 5

Spread the batter out in the slow cooker. Pour half the caramel sauce over the batter. Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. Cook on Low for 3 hours.

Step 6

Using a skewer, pierce holes all over the surface of the cake and drizzle with the remaining caramel sauce. Cover and cooking for another 15 minutes. Serve hot or warm.