Irresistibly Indulgent Instant Pot Sticky Toffee Pudding Delight
Experience the comforting aroma and indulgent taste of Instant Pot Sticky Toffee Pudding, a rich British dessert perfect for any occasion.
Equipment
- Instant Pot
- Mixing bowls
- Whisk
- Cake pan
- Saucepan
Ingredients
For the Date Cake
- 1 cup Medjool dates Pitted and chopped
- 1 cup hot water To hydrate dates
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract Pure vanilla preferred
- 1/2 cup unsalted butter Can substitute with vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs Can swap for flax eggs for vegan option
- 1 1/2 cups all-purpose flour Can use gluten-free flour
For the Caramel Sauce
- 1 cup heavy cream Can substitute with half-and-half
- 1 cup light brown sugar Can use dark brown for deeper taste
- 2 tablespoons molasses Can be omitted if unavailable
Instructions
Preparation
- In a bowl, combine pitted and chopped Medjool dates with 1 cup of hot water and baking soda. Allow this mixture to sit for about 10 minutes, letting the dates soften beautifully.
- In a separate mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract and the softened date mixture.
- In another bowl, whisk together the all-purpose flour and a pinch of salt. Gradually fold this flour mixture into the wet ingredients until just combined, ensuring not to overmix.
- Lightly grease a round cake pan that fits inside your Instant Pot. Pour the batter into the pan and cover it tightly with aluminum foil.
- Insert the cake pan into the Instant Pot on the steam rack. Add 1 cup of water to the bottom of the pot, secure the lid, and set it to cook on high pressure for 30 minutes. Allow for a natural pressure release for 10 minutes, then carefully do a quick release for any remaining steam.
- While the pudding cools slightly, combine heavy cream, light brown sugar, and molasses in a saucepan over medium heat. Stir continuously until the mixture thickens and becomes a luscious sauce, about 5–7 minutes.
- Invert the pudding onto a serving plate and drizzle generously with the warm caramel sauce. Enjoy with a scoop of melting vanilla ice cream for an unforgettable treat!
Notes
You can add a sprinkle of sea salt on top for an extra flavor dimension. Store leftovers in an airtight container in the refrigerator for up to 3 days.