Following on from my recent recipe for Instant Pot Steamed Syrup Pudding, I thought I’d share with you how to make individual little puds in your pressure cooker.
If I had my way, the next big thing in Instant Potting would be steamed puddings.
Move over pressure cooker cheesecake, there’s a fabulous new dessert in town! Say hello to my Instant Pot Sticky Toffee Puddings.
Sticky Toffee Pudding is another British classic. Made out of simple store cupboard ingredients, it is so much greater than the sum of its parts.
The treacle and dark muscovado sugar have such depth of flavour, you would be forgiven for thinking this was some sort of gingerbread pudding (another fabulous pudding idea) but there are no ground spices added.
If you can’t get treacle, use molasses – the bitter edge is needed to counter the sugary dried dates which give much of the sweetness to the sponge.
Enrobed in a thick slick of dark and sticky butterscotch sauce, you’d think these little date-studded puddings would be cloying, and heavy but they really aren’t.
After Hungry Hubby’s first mouthful, he proclaimed “ooo, it’s so fluffy!”. Unlike my Syrup Sponge Pudding, these sticky toffee ones are made with a very simple and very liquid batter that you whip up in a big jug, rather than by the traditional creaming method of the Syrup pud.
The little puddings are dangerously easy to make and the sauce is equally simple – just bring all the ingredients to a boil and you’re done. I always use my 6 fl oz (175ml) Silverwood darioles to make individual puddings in but lots of makers make similar ones, such as these from Lakeland:
These little puddings couldn't be easier to whip up and are so delicious. Individual sticky toffee puddings with a gloriously dark and sticky toffee sauce.
- 100 g dried dates, pitted and chopped
- 100 ml boiling water
- 1/2 tsp bicarbonate of soda
- 40 g soft butter
- 2 tbsp milk
- 30 g dark muscovado sugar
- 1 tbsp treacle (you can use molasses in the US)
- 1 large egg
- 80 g plain flour
- 1 tsp baking powder
- 25 g butter
- 50 g dark muscovado sugar
- 1 tbsp treacle (can sub for molasses)
- 100 ml cream (single or double)
Soak the dates in the boiling water and stir in the bicarb. Leave to stand whilst you prep the rest of the dish.
Grease 4 darioles of at least 175ml capacity with butter. Tear off four small squares of foil and pleat the centre of them, then grease one surface. Put to the side for now.
Melt the butter and milk together - I do this in a heatproof jug in the microwave. Whisk in the sugar, treacle and the egg. When well combined, fold in the flour and baking powder.
Mash the dates up with a spoon then mix into the jug of batter. Divide between the four darioles (fill to about 2/3 full) and cover with the greased foil. Crimp it up around the edges of the darioles.
Place the trivet in the Inner Pot and add 1.5 litres of just boiled water from the kettle. Carefully lower the puddings in - the water should come up about halfway.
Put the lid on but DON'T close the vent - set to Steam and start a timer for 15 minutes. Because of the vent is open, the timer on the IP won't start so use a timer. When done, close the vent and set to Manual High for 10 minutes. NPR when done.
Put all the ingredients in a small saucepan and bring to the boil. Hold there for a couple of minutes and stir well.
To serve, turn each pudding out into a bowl and top with a quarter of the sauce.
- If not eating all of them immediately, allow to cool in the darioles and then when ready to eat, turn them out and pour over the sauce. Place in the microwave on high for 45-60 seconds then allow to cool for a couple of minutes before eating.
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