COURSE:
Dessert
Rich, sticky and wonderfully indulgent, these Maple Pecan Puddings combine soft date sponge with warm spices, toasted pecans and a glossy maple-toffee sauce. The dates keep the puddings beautifully moist, while cinnamon, nutmeg and maple syrup add plenty of warmth and sweetness.
Steaming the individual puddings in the Instant Pot gives them a light, tender texture with very little fuss. Serve them warm with plenty of maple-toffee sauce, extra toasted pecans and a scoop of vanilla ice cream for a comforting dessert that’s perfect for colder evenings or a special treat.
Instant Pot Sticky Maple Pecan Puddings
Prep Time:
20mins
Cook Time:
30mins
Servings:
4
Total Time:
50mins
Ingredients
For the puddings
- 100g pitted Medjool dates
- 180ml boiling water
- ¾ tsp bicarbonate of soda
- 50g unsalted butter, softened, plus extra for greasing ramekins
- 70g light brown sugar
- 1½ tbsp maple syrup
- 1 large egg
- ½ tsp vanilla bean paste
- 115g self-raising flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of salt
- 60g pecans, toasted and finely chopped
For the maple-toffee sauce
- 60g unsalted butter
- 80g light brown sugar
- 60ml maple syrup
- 100ml double cream
- Pinch of flaky sea salt
To serve
- 40g pecans, toasted and roughly chopped
- Vanilla ice cream, double cream or creme fraiche
Flaky sea salt
Instructions
- Prepare the dates: Add the dates, boiling water and bicarbonate of soda to a saucepan. Bring to a boil, remove from the heat, cover and leave for 15 minutes until very soft. Blend until smooth.
- Make the batter: Beat the softened butter and light brown sugar until creamy. Beat in the egg and vanilla bean paste. Add the self-raising flour, baking powder, cinnamon, nutmeg and salt. Fold together, then fold through the date puré, maple syrup, and finely chopped toasted pecans. Don’t overmix.
- Fill the ramekins: Generously butter 4 × 227ml ramekins. Divide the batter evenly between them, filling each about ⅔ full. Cover tightly with foil.
- Cook: Add 375ml water to the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet. Secure the lid and select Steam for 20 minutes.
- Make the sauce: While the puddings cook, add the butter, brown sugar, maple syrup and cream to a saucepan. Gently simmer for 4–5 minutes, whisking until smooth, glossy and slightly thickened. Stir in the flaky salt.
- Toast the pecans: Toast the remaining pecans in a dry frying pan for 3–4 minutes until fragrant. Roughly chop.
- Carefully remove the puddings and leave them in the ramekins for 5 minutes. Run a thin knife around the edges, then invert.
- Serve: Spoon over the warm maple-toffee sauce and finish with a scoop of vanilla ice cream and extra toasted pecans if you wish.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Caviar Grey.
Instant Pot Sticky Maple Pecan Puddings
COURSE:
Dessert
Prep Time:
20mins
Cook Time:
30mins
Servings:
4
Total Time:
50mins
Ingredients
For the puddings
- 100g pitted Medjool dates
- 180ml boiling water
- ¾ tsp bicarbonate of soda
- 50g unsalted butter, softened, plus extra for greasing ramekins
- 70g light brown sugar
- 1½ tbsp maple syrup
- 1 large egg
- ½ tsp vanilla bean paste
- 115g self-raising flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of salt
- 60g pecans, toasted and finely chopped
For the maple-toffee sauce
- 60g unsalted butter
- 80g light brown sugar
- 60ml maple syrup
- 100ml double cream
- Pinch of flaky sea salt
To serve
- 40g pecans, toasted and roughly chopped
- Vanilla ice cream, double cream or creme fraiche
Flaky sea salt
Instructions
- Prepare the dates: Add the dates, boiling water and bicarbonate of soda to a saucepan. Bring to a boil, remove from the heat, cover and leave for 15 minutes until very soft. Blend until smooth.
- Make the batter: Beat the softened butter and light brown sugar until creamy. Beat in the egg and vanilla bean paste. Add the self-raising flour, baking powder, cinnamon, nutmeg and salt. Fold together, then fold through the date puré, maple syrup, and finely chopped toasted pecans. Don’t overmix.
- Fill the ramekins: Generously butter 4 × 227ml ramekins. Divide the batter evenly between them, filling each about ⅔ full. Cover tightly with foil.
- Cook: Add 375ml water to the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet. Secure the lid and select Steam for 20 minutes.
- Make the sauce: While the puddings cook, add the butter, brown sugar, maple syrup and cream to a saucepan. Gently simmer for 4–5 minutes, whisking until smooth, glossy and slightly thickened. Stir in the flaky salt.
- Toast the pecans: Toast the remaining pecans in a dry frying pan for 3–4 minutes until fragrant. Roughly chop.
- Carefully remove the puddings and leave them in the ramekins for 5 minutes. Run a thin knife around the edges, then invert.
- Serve: Spoon over the warm maple-toffee sauce and finish with a scoop of vanilla ice cream and extra toasted pecans if you wish.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Caviar Grey.
Rich, sticky and wonderfully indulgent, these Maple Pecan Puddings combine soft date sponge with warm spices, toasted pecans and a glossy maple-toffee sauce. The dates keep the puddings beautifully moist, while cinnamon, nutmeg and maple syrup add plenty of warmth and sweetness.
Steaming the individual puddings in the Instant Pot gives them a light, tender texture with very little fuss. Serve them warm with plenty of maple-toffee sauce, extra toasted pecans and a scoop of vanilla ice cream for a comforting dessert that’s perfect for colder evenings or a special treat.
