Sticky Toffee Puddings

By: Instant Pot Culinary Team

Sticky Toffee Puddings
cuisine icon Course
Dessert
cuisine icon Duration
50 Minutes
cuisine icon Cooking Technique
Steam, Pressure Cook
cuisine icon Keywords
Dessert, Dinner Party, Entertaining, Instant Pot Culinary Team, Less Than 1 Hour

prep icon Prep Time
20 Minutes
cook icon Cook Time
30 Minutes

serving icon Servings
4 Servings
Ingredients
  • 7 Medjool dates
  • 7 tbsp. hot water
  • 2 tbsp. bourbon
  • ½ tsp. baking soda
  • 3 tbsp. butter
  • 2 tbsp. milk
  • ¾ cup all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp salt
  • 1 pinch nutmeg
  • 1 egg, beaten
  • Non-stick spray, as needed
  • 1 ½ cups water
  • 7 tbsp. caramel sauce
  • Ice cream, for serving
Instructions
  • In a small bowl, combine the dates, hot water, bourbon and baking soda then set to one side.
  • In another bowl, combine the butter and milk, and microwave on low until the butter is melted.
  • Add the flour, baking powder, cinnamon, salt and nutmeg to the milk/butter mixture, and stir to combine. Then add the beaten egg and bourbon-date mixture, and mix together.
  • Coat the insides of four ramekins with non stick spray and divide the batter evenly amongst the ramekins, and cover each ramekin with foil.
  • Place the steam rack/trivet into the inner pot and pour in the 1 ½ cups of water. Arrange the ramekins in a pyramid formation – three on the bottom and one on the top, then secure the lid.
  • Select the Steam function* and set the time for 20 minutes, then press Start. When the cooking program finishes, let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
  • Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  • Use a cocktail stick to pierce holes into the top of each pudding then pour the warm caramel sauce.
  • Serve with your choice of cream, ice cream or more caramel sauce!
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