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Pour the mixture over the toffee sauce in the pudding basin, cover with baking parchment with a pleat in it and then cover with tin foil with a pleat in it.
Use the foil strap to lower the basin into the slow cooker and then fill the slow cooker pot with boiling water so that it comes about half way up the bowl. Cook on high for approx 2 and a half hours.
Turn out onto a plate and serve with custard. Enjoy!
My children have complained about the dates in this pudding before so I put the dates in a saucepan with half the water, on a low heat and turned them into a smooth purée before adding them to the vanilla essence and bi-carb.
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