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Ingredient
Instant pot sticky toffee pudding
Introduce
Chef :
KatatonickatInstant pot sticky toffee pudding
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.
Ingredient
Food ration :
8 peopleCooking time :
40 mins
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
egg
1 Tsp
vanilla extract
2/3 cup
dark brown sugar
1/3 cup
whipping cream
1/4 cup
unsalted butter
Cooking instructions
* Step 1
Butter, eight ramekins, and set aside. You could in the alternative, spray them with oil.
* Step 2
In a bowl (bowl #1) combine the finely chopped dates, boiling water, and molasses. Mix and let it cool.
* Step 3
In another bowl (bowl #2), combine flour, baking powder and salt
* Step 4
In a large bowl (bowl #3), using a mixer, cream, the brown sugar and butter till fluffy. Beat in an egg and vanilla.
* Step 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.
* Step 6
Divide the batter evenly into eight buttered ramekins.
* Step 7
Cover each ramekin with a piece of buttered foil (you could also use a spray oil), making sure to seal well.
* Step 8
Stack the ramekins into the rack/trivet
* Step 9
Place the rack into the pressure cooker/instant pot.
* Step 10
Pour in 4 cups of water around the rack/trivet
* Step 11
Lock the lid of the instant pot, turn vent to "Sealing", select the "Steam" setting and set time to 25 minutes.
* Step 12
While the puddings are cooking make the caramel sauce. Directions for sauce start step# 15.
* Step 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
* Step 14
Serve the puddings warm along with the caramel sauce.
* Step 15
To make the caramel sauce:
Combine the brown sugar, cream, butter, and vanilla and a small sauce pan
* Step 16
Bring to a boil over medium high heat stirring to ensure sugar is dissolved
* Step 17
Reduce the heat and simmer for five minutes. Sauce should be smooth and slightly thickened
* Step 18
Remove from heat and keep warm
* Step 19
Pour over the warm pudding.
* Step 20
And unlike me take a picture Lol-Enjoy and by the way a lot of compliments on this one.
* Step 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.
* Step 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.
* Step 23
8" square cake for 35 minutes in the oven.
Note: if there is a photo you can click to enlarge it
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