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!
Once again, the Instant Pot blew my mind. This was unbelievably delicious and it is served with my No Fail Salted Caramel Sauce.
The Batter
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!
Serving
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!!!
Foodie Conclusion
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!
Man, I’m drooling! And I love all your photos of the finished dessert with the almonds!
Thank you so much Debra! It tastes as good as it looks, can you believe it?
So true. The photos are beautiful. The lovely plate and toasted almonds bring it home. This dessert looks worth the effort for special guests but not too much fuss for a family treat. Love the Instant Pot and would not be without mine. It’s so versatile
Thank you Heidi! Yes, I was going to serve it without the almonds and I was like, no, gotta go for it, LOL. It really is not a lot of work at all and I know, I couldn’t live without my Instant Pot either. I just donated my slow cooker!
Do you think I would be able to make the puds up until the steaming stage and then pop them in the fridge for a couple of days (or the freezer for a couple of weeks) and then steam them on the day that I want them? If I made one large pudding do you think I need to increase the steaming time?
Boiling Hot Helen I would put them in the freezer at batter stage and let them thaw out in the fridge before putting them in. If you steam from frozen, not sure what impact that would have on the ramekins. But, if you do try, yes, you will definitely need to increase the steaming time. I hope that helps!
Planning to make this on the weekend. Quick question – What does ‘half an egg’ mean? Do you mean an egg yolk but not the white?
Hope you love it Liz! Take an egg, whisk it and then use half. You can weigh it if you want but I just eyeballed it.
Great. Thanks!
i am going to double the batch and stack the ramekins ….. does this effect the cook time ??
thanks
It might Adam, I would add at least half the cooking time just to be safe.
Could you make these in a bigger pan, rather than ramekins? These look really yummy. Can’t wait to try the salted caramel sauce too!
Karen, if you are thinking of making them in one pan vs the 4 ramekins you might want to try making a test batch first to see. It will definitely require a lot more time, I would double it at least. Good luck! You are super brave and adventurous, I love it.
Hi! I made your pudding and caramel sauce today, and the dessert was fantastic. My guests all requested the recipe. So, so good.
What the heck is “half an egg” as listed in the ingredients for the IP Sticky Toffee Pudding??
Half an egg? Who freaking composes a recipe that calls for that? You didn’t even give the measurement of it in half an egg type increments. Is it a tablespoon of egg? More? Less? Omigod. I’m looking at another recipe and hope the mystery reveals itself.
The author already stated she cut the recipe in half. Hence half an egg. Go do a full recipe and get two batches if you cannot manage the halved-recipe. Or do this: Take an egg. mix it up. ESTIMATE and use half the volume. Not mysterious for those with common sense and less prone to shooting their mouth off.