Instant pot sticky toffee pudding

Name: Instant pot sticky toffee pudding
Total time: 2400 s
Yield: 8 people
Cuisine: American
Ingredients: 1 1/4 cups finely chopped dates; 3/4 cup boiling water; 1/4 cup black strap molasses; 1 1/4 cups all-purpose flour; 1/4 Tsp salt; 1 Tsp baking soda; 3/4 cup brown sugar; 1/3 cup unsalted butter (room temperature); 1 egg; 1 Tsp vanilla extract; 2/3 cup dark brown sugar; 1/3 cup whipping cream; 1/4 cup unsalted butter; 1 Tsp vanilla extract

Katatonickat @katatonickat

Canada

I forgot to take pictures when I made it this time except for this old one when it was made for the first time. This was delicious. Take my word for it. I would make it again at Christmas. This pic is from when we made it at Lara’s home in Summerland. But I made it again for Easter.

Katatonickat @katatonickat

Saved

Ingredients

40 mins

8 people

For the pudding
1 1/4 cupsfinely chopped dates
3/4 cupboiling water
1/4 cupblack strap molasses
1 1/4 cupsall-purpose flour
1/4 Tspsalt
1 Tspbaking soda
3/4 cupbrown sugar
1/3 cupunsalted butter (room temperature)
1egg
1 Tspvanilla extract
For the caramel sauce
2/3 cupdark brown sugar
1/3 cupwhipping cream
1/4 cupunsalted butter
1 Tspvanilla extract
Equipment
6 oz ramekins that are about 31/4 inches wide
Instant pot with rack/trivet

Saved

Steps

40 mins

1

Butter, eight ramekins, and set aside. You could in the alternative, spray them with oil.
2

In a bowl (bowl #1) combine the finely chopped dates, boiling water, and molasses. Mix and let it cool.
3

In another bowl (bowl #2), combine flour, baking powder and salt
4

In a large bowl (bowl #3), using a mixer, cream, the brown sugar and butter till fluffy. Beat in an egg and vanilla.
5

In this same large bowl (bowl #3) taking turns to alternatively, add the date mixture and the flour mixture together. Beating well after each addition.
6

Divide the batter evenly into eight buttered ramekins.
7

Cover each ramekin with a piece of buttered foil (you could also use a spray oil), making sure to seal well.
8

Stack the ramekins into the rack/trivet
9

Place the rack into the pressure cooker/instant pot.
10

Pour in 4 cups of water around the rack/trivet
11

Lock the lid of the instant pot, turn vent to "Sealing", select the "Steam" setting and set time to 25 minutes.
12

While the puddings are cooking make the caramel sauce. Directions for sauce start step# 15.
13

Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure.
Carefully remove ramekins from the Instant Pot. Remove foil from ramekins and run a thin knife around the edge of the pudding and invert onto small plate
14

Serve the puddings warm along with the caramel sauce.
15

To make the caramel sauce:
Combine the brown sugar, cream, butter, and vanilla and a small sauce pan
16

Bring to a boil over medium high heat stirring to ensure sugar is dissolved
17

Reduce the heat and simmer for five minutes. Sauce should be smooth and slightly thickened
18

Remove from heat and keep warm
19

Pour over the warm pudding.
20

And unlike me take a picture Lol-Enjoy and by the way a lot of compliments on this one.
21

Notes: You can fit up to 8 ramekins easily in a 6qt or 8qt size Instant Pot, with the same pressure cooking time. If cooking a larger batch, recommend baking cakes in the oven. But I have not tried this.
22

Note 2 - you could cook this in your oven by Preheating oven to 350°F. For 18 to 20 minutes. Keeping the ramekins in a shallow bath of water.
23

8" square cake for 35 minutes in the oven.