Rice Cooker Sticky Toffee Pudding

For the cake

1. Place the dates and baking soda into a blender jug, pour over the boiling water, and allow to sit to soften the dates, about 5 minutes.

2. Blend the dates and water until completely smooth.

3. Add the softened butter, brown sugar, eggs, and vanilla extract to the blender and blend until fully incorporated.

4. Add the self-raising flour and pulse or blend briefly until just combined into a smooth batter.

5. Grease the inner pot of your rice cooker with butter or cooking spray.

6. Pour the pudding batter into the prepared rice cooker pot.

7. Place the pot into the rice cooker, close the lid, and cook using the standard cake or rice setting until a skewer inserted into the center comes out clean, about 45–50 minutes.

   Then 45 min of waiting

8. Carefully invert the cooked sponge cake onto a plate.

For the toffee sauce

9. Combine the butter, brown sugar, and heavy cream in the empty rice cooker pot or a microwave-safe bowl.

10. Microwave on high heat in 30-second bursts, stirring in between, until the sugar is dissolved and the sauce is hot and bubbling, about 1–2 minutes.

To assemble

11. Return the inverted cake back into the rice cooker pot or keep it on the plate.

12. Pour the hot toffee sauce all over the warm sticky toffee pudding, allowing it to soak into the sponge.

13. Slice into portions and serve immediately with extra sauce.