Sticky Toffee Pudding (Pressure Cooker)
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Total Steps
24
Ingredients
14
Tools Needed
1
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Homemade & YummyIngredients
- 1 1/4 cups finely chopped dates
- 3/4 cup boiling water
- 1/4 cup blackstrap molasses
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/3 cup unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup dark brown sugar
- 1/3 cup whipping cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
Step 1
Butter 8 ramekins and set aside.
Step 2
In a bowl combine the dates, boiling water and molasses. Mix and let cool.
Step 3
In another bowl combine the flour, baking powder and salt.
Step 4
In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
Step 5
To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
Step 6
Divide batter evenly into the 8 buttered ramekins.
Step 7
Cover each ramekin with a piece of buttered foil, making sure to seal well.
Step 8
Stack the ramekins in the rack.
Step 9
Place the rack into the pressure cooker.
Step 10
Pour in 2 cups of water around the rack.
Step 11
Lock the lid in place, and place over high heat to bring up to pressure.
Step 12
Reduce heat to med-low (to keep an even pressure).
Step 13
Continue to cook for 20 minutes.
Step 14
While the puddings are cooking make the Caramel Sauce.
Step 15
When pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
Step 16
Remove foil from ramekins.
Step 17
Serve puddings warm, along with the Caramel Sauce.
Step 18
To make the Caramel Sauce:
Step 19
Combine the brown sugar, cream butter and vanilla in a small saucepan.
Step 20
Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
Step 21
Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
Step 22
Remove from heat and keep warm.
Step 23
Pour over warm pudding.
Step 24
ENJOY!!