Dean Edwards

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I won’t lie, I reckon I’d get a handshake from Mr Paul Hollywood if I made this for him on bake off. But he’d probably sling me out of the tent when he found out I made it in my slow cooker? So I wanted to share with you the recipe for the best dessert on the planet sticky toffee pudding. If you are enjoying these recipes, please drop me a follow and share with your friends, what’s your favourite dessert? Full recipe below. 👏🏼🙌🏼👇🏼❤️ Slow Cooker Series Sticky Toffee Pudding (serves 4-6) 180g dates chopped 150ml boiling water 90 unsalted butter 140g dark muscovado sugar 2 eggs 40g black treacle 175g self-raising flour 1 tsp. bicarbonate of soda Toffee Sauce: 100g unsalted butter 100g dark muscovado sugar 150ml double cream Pinch sea salt Method: 1: Soak the dates in the boiling water for 30 minutes then use the back of a fork to break them down. While the dates are soaking, beat the butter and sugar until light and fluffy then beat in the eggs one at a time. Whisk through the treacle then the sifted flour and bicarbonate of soda. Fold through the dates until fully incorporated. 2: Decant the sponge mix into your slow cooker pot, which has been greased with butter. Place a clean tea towel over the top then stick the lid on, cook on the high setting for 1 hour 45 minutes. Remove the lid and tea towel then turn off the power, leave to stand for 10 minutes before serving. 3: To make the sauce pop the butter, sugar and cream into a pan and heat gently until the sugar dissolves, bring to a boil and simmer for 2-3 minutes until thickened. Add salt to taste. Serve the sponge with a good helping of the toffee sauce and a dollop of clotted cream. #stickytoffeepudding #slowcooker #crockpot #slowcookerrecipes #baking

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Who’s carving a pumpkin this Halloween? 🎃 #Halloween #pumpkin #pumpkin🎃 #pumpkincarving #happyhalloween🎃👻

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It’s time for a Fakeaway. And this is one of my favourites. Make sure you are following for more slow cooker recipes like this. 👍🏼❤️👇🏼🔥🌶️ Lamb Rogan Josh (serves 4) 600g cubed lamb shoulder 3 cloves garlic crushed 1 tbsp. fresh ginger grated 1 onion finely diced 1 small stick cinnamon 2 cardamon pods 2 dried red chillies 1 tsp. dried fenugreek 1 tsp. Kashmiri chilli powder 1 tsp. turmeric 1 tbsp. garam masala 50g ghee or butter 2 tbsp. tomato puree mixed with 100ml boiling water 1 x 300g portion of my curry base gravy 50ml natural yoghurt 4 ripe tomatoes quartered Method: 1: Decant all of the other ingredients, apart from the fresh tomatoes, directly into your slow cooker pot along with a portion of my curry base gravy, the diluted tomato purée and a good pinch of salt. Give it a good stir then pop the lid on and cook on the low setting for 8 hours or the high setting for 4 hours. For the last hour, toss in the tomato quarters, I do this at the end so they don’t break up. #fakeaway #slowcooker #roganjosh #crockpot #slowcookerrecipes