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Slow Cooker Sticky Toffee Pudding

cooking.nytimes.com
  • 300 minutes
  • Serves 8

INGREDIENTS

1/2 cup

butter

2 tbsp

espresso powder

8 oz

medjool dates

1/2 tsp

baking soda

1 1/2 cups

flour

2 tsp

baking powder

1/2 tsp

kosher salt

2 tsp

cinnamon

1 tsp

ground cardamom

1/3 cup

maple syrup

1/3 cup

brown sugar

2 larges

eggs

1 cup

brown sugar

1 cup

heavy cream

1 tbsp

espresso powder

1 serving

kosher salt

1/2 cup

pecans

1 serving

whipped cream