I have been extremely curious about making desserts in the Instant Pot since I had such huge success making this chocolate cheesecake. I thought a sticky toffee pudding would be perfect to make in a pressure cooker. I found this recipe which I used for inspiration but divided the recipe in half. Reg and I do not need EIGHT puddings!
You will need 3/4 cup finely chopped dates and 2 tbsp molasses that soak in 6 tbsp of boiling water until cool.
Whisk together 3/4 cup flour, 1/2 tsp baking powder and pinch of salt.
Cream together 2 tbsp + 2 tsp softened butter and 6 tbsp of brown sugar. Add half an egg and 1/2 tsp of vanilla extract.
Alternate adding some of the date mixture with the dry ingredients.
Finish with the dry ingredients.
Mix until just combined.
Butter 4 small ramekins and divide the batter between them. Cover with round pieces of parchment paper that have been buttered, butter-side down. Cover each ramekin with foil.
The Pressure Cooking
Add trivet to Instant Pot and then add 2 cups of water.
Put the ramekins on the trivet.
Secure lid and select the steam button for 25 minutes.
Once done, immediately release pressure and remove puddings, carefully. They will be hot!
Remove parchment paper and foil. Run a small spatula around the edge of the puddings and invert onto each plate. Mine came out like a dream!
Slather with my No Fail Salted Caramel Sauce.
This makes a beautiful pudding but you know what is missing?
Toasted almonds. Oh yeah!!!
This dessert was mind blowingly delicious and so crazy moist. I mean it! I have had it out at fancy restaurants and these are just as good, if not better. Nice and warm right out of the pressure cooker without heating up my entire kitchen. This recipe is dangerously fantastic.
Serve immediately and enjoy every single bite. I know I did!