Pressure Cooker Sticky Toffee Pudding
Make this cozy sticky toffee pudding recipe right in your RICARDO electric pressure cooker or Instant Pot.
Ingredients
- 1/4 cup (60 ml) water
- 3/4 cup (130 g) dates, pitted and diced
- 1/4 tsp baking soda
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 cup (55 g) unsalted or semi-salted butter, softened
- 1/4 cup (55 g) brown sugar
- 1 egg
- 1/4 cup (60 ml) milk
- 3/4 cup (180 ml) 35% cream
- 3/4 cup (160 g) brown sugar
Instructions
- Butter a 6-inch (15 cm) springform pan with removable bottom.
- In a pot, bring the water and dates to a boil. Add the baking soda and mix well. Remove from the heat and let cool.
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and whisk until smooth. With the machine running on low speed, whisk in the dry ingredients alternating with the milk and the date mixture. Pour the batter into the springform pan.
- Prepare a hot water bath in the pressure cooker: place a silicone rack at the bottom of the pressure cooker and add 1 ½ cups (375 ml) of water. Place the cake pan on the roasting rack (see note).
- Cover and select the Programmable function on HI (highpressurization). Set the machine to cook for 25 minutes.
Make this cozy sticky toffee pudding recipe right in your RICARDO electric pressure cooker or Instant Pot.