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By Amory Hillengas

Pressure Cooker Sticky Toffee Pudding

From: https://www.acommunaltable.com/instant-pot-bourbon-sticky-toffee-pudding/#wprm-recipe-container-14845 NYT Sauce Recipe
Updated at: Thu, 17 Aug 2023 14:10:30 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
53
High

Nutrition per serving

Calories727.6 kcal (36%)
Total Fat42.2 g (60%)
Carbs81.8 g (31%)
Sugars63.1 g (70%)
Protein5.7 g (11%)
Sodium484.9 mg (24%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Chop the dates into ½ inch pieces and add to a small bowl. Add the bourbon, hot water and baking soda. Stir to combine and set aside.
Step 2
In a microwave safe bowl, combine milk and butter. Microwave on low for 3 – 4 minutes to melt the butter.
Step 3
Remove bowl from the microwave. Add the flour, sugar, spices, baking powder and salt. Stir to combine.
Step 4
Beat the egg in a small bowl and add to the flour mixture.
Step 5
Add the dates and water mixture.
Step 6
Stir all the ingredients together.
Step 7
Spray 4 ramekins with non stick spray. Divide the mixture evenly between the 4 ramekins.
Step 8
Spray 4 small pieces of foil with non stick cooking spray and cover the ramekins.
Step 9
Place the wire rack into the Instant Pot. Place the ramekins on the wire rack. Pour 4 cups of hot water into the Instant Pot. Cover and set the instant pot to “steam” and set the timer for 25 minutes.
Step 10
Release steam either through NPR or by turning to “vent” – use caution if releasing steam via vent.
Step 11
Remove foil and run a thin knife around the ramekins and turn out puddings on small dessert plates.
Step 12
Drizzle with caramel sauce and serve.
Step 13
If you don’t have an Instant Pot, you can bake these puddings! Pre heat the oven to 350 degrees and bake for 20 – 30 minutes or until a cake tester inserted into the center comes out clean.
Step 14
For the sauce: Melt butter in sauce pan. Add remaining ingredients and whisk together. Bubble gently into a smooth mixture