Caramel Toffee Pudding


  • ¾ cup dates
  • 6 tbsp hot water
  • 2 tbsp bourbon
  • ½ tsp baking soda
  • 3 tbsp butter
  • 2 tbsp milk
  • ⅔ cup sugar
  • 1 tsp baking powder
  • ½ tsp cinnamon powder
  • ¼ tsp salt
  • Pinch of nutmeg
  • 1 egg
  • Canola oil cooking spray
  • Liquid caramel to
  • Powdered sugar
  • Mince the dates and put in a bowl. Add hot water, bourbon, and baking soda. Mix using a spatula and set aside.
  • In another bowl, combine the butter and milk. Heat until the butter melts.
  • Add sugar, baking powder, cinnamon powder, salt, and nutmeg. Mix with a wooden spoon.
  • Add a beaten egg and the bourbon mixture; blend with a spatula until mixture is homogenous.
  • Distribute mixture evenly in 4 ceramic molds, pre-greased with canola oil cooking spray. You can use the 7 oz (207 ml) round Corning Ware French White ramekin.
  • Add 1½ cups water to the Instant Pot® and insert the metal rack. Then put the molds in and cover each with aluminum foil.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 20 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting.
  • Remove the molds and let cool. Then unmold the toffee and serve with liquid caramel and powdered sugar.
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