Crockpot Sticky Toffee Pudding

Well, my husband being British to the core, Sticky Toffee Pudding is held very dear. I just recently got a 2.4l Crockpot (just the right size for 2-3) and can't wait to try out all the recipes I've been drooling over on Pinterest. This one caught my eye, so of course I had to make it!
The original recipe is found on http://www.plus2point4.co.uk, but she used margarine and egg substitute (I can't imagine why. If you are going to be eating something so decadent and sugary anyway, why fudge on the essentials?!). My version uses the real thing, and more spice than she calls for, since a genuine STP will be dense and spicy as well as sticky and sweet.
Judgement from The Expert: "Fantastic"! Cook adds: "...And much simpler in a Crockpot." So I suspect we will be adding this to our fallback recipes when in the mood for something over-the-top. Enjoy!

Ingredients for the pudding:
50g cold butter, diced (plus extra for greasing)
150g self-raising flour (or this amount of flour plus 1 1/2 tsp. baking powder)
1 tsp. mixed spice (cinnamon, cloves, ginger, nutmeg) or more, to taste
100g dark muscovado sugar
2 eggs
2 TBS milk
3 TBS golden syrup (or dark corn syrup)
1 tsp vanilla essence
1 dessert apple, peeled, cored and finely chopped

For the toffee sauce:
125g muscovado sugar
25g butter

How to make it:
1. Using either a souffle dish or proper British pudding bowl, draw around the top and bottom onto grease-proof or parchment paper; cut circles out.
2. Butter the inside of a pudding bowl or soufflé dish small enough to fit inside the Crockpot.
3. Place the grease-proof paper circle from the bottom inside the greased container. Set the top circle of paper aside.
4. Sift the flour and mixed spice together into a large bowl and rub in the butter (or use a pastry cutter) until it resembles breadcrumbs.
5. Stir in the sugar, then mix in the eggs, milk, vanilla essence, golden syrup and milk until smooth. Stir in the apple bits.
6. Spoon the mixture into the pudding bowl or soufflè dish. Sprinkle the muscovado sugar evenly over it, and place blobs of butter on top.
7. Place the remaining circle of grease-proof paper firmly on top.  Cover entire top with aluminum foil, sealing well.
8. Place a pastry ring or upturned saucer in the slow cooker. Put the soufflé dish on top of this, and carefully fill the slow cooker with hot water half way up the sides of the container.
9. Cover, and cook on high for 3 – 3 1/2 hours.
10. Once the pudding has risen and the sauce is bubbling. remove from cooker. Carefully remove the foil and parchment paper, and invert pudding onto a plate at least 2 inches wider all around than the top of the container. Carefully remove the pudding bowl.
11. Serve your slow cooker sticky toffee apple pudding warm, in deep bowls with thick cream.