Pressure Cooker Sticky Toffee Pudding

Updated at: Thu, 17 Aug 2023 14:10:30 GMT

Step 1

Chop the dates into ½ inch pieces and add to a small bowl. Add the bourbon, hot water and baking soda. Stir to combine and set aside.

Step 2

In a microwave safe bowl, combine milk and butter. Microwave on low for 3 – 4 minutes to melt the butter.

Step 3

Remove bowl from the microwave. Add the flour, sugar, spices, baking powder and salt. Stir to combine.

Step 4

Beat the egg in a small bowl and add to the flour mixture.

Step 5

Add the dates and water mixture.

Step 6

Stir all the ingredients together.

Step 7

Spray 4 ramekins with non stick spray. Divide the mixture evenly between the 4 ramekins.

Step 8

Spray 4 small pieces of foil with non stick cooking spray and cover the ramekins.

Step 9

Place the wire rack into the Instant Pot. Place the ramekins on the wire rack. Pour 4 cups of hot water into the Instant Pot. Cover and set the instant pot to “steam” and set the timer for 25 minutes.

Step 10

Release steam either through NPR or by turning to “vent” – use caution if releasing steam via vent.

Step 11

Remove foil and run a thin knife around the ramekins and turn out puddings on small dessert plates.

Step 12

Drizzle with caramel sauce and serve.

Step 13

If you don’t have an Instant Pot, you can bake these puddings! Pre heat the oven to 350 degrees and bake for 20 – 30 minutes or until a cake tester inserted into the center comes out clean.

Step 14

For the sauce: Melt butter in sauce pan. Add remaining ingredients and whisk together. Bubble gently into a smooth mixture

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