Sticky Toffee Pudding


Sticky Toffee Pudding

Sticky Toffee Pudding

4 servings


  • 7 large medjool dates
  • 100 ml hot water
  • 2 tbsp bourbon
  • 1/2 tsp baking soda
  • 3 tbsp butter
  • 2 tbsp milk
  • 100 g flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • Pinch of nutmeg
  • 1 egg beaten
  • 360 ml water
  • 100 ml caramel sauce
  • Ice cream or cream


  1. In a small bowl, combine dates, hot water, bourbon and baking soda then set to one side.
  2. In another bowl, combine the butter and milk, and microwave on low until the butter is melted.
  3. Add flour, baking powder, cinnamon, salt and nutmeg to the milk/butter mixture, and stir to combine. Then add the beaten egg and bourbon-date mixture, and mix together.
  4. Coat the insides of four ramekins with non stick spray and divide the batter evenly amongst the ramekins, and cover each ramekin with foil.
  5. Place the steam rack/trivet into the inner pot and pour in the 360ml water. Arrange the ramekins in a pyramid formation – three on the bottom and one on the top, then secure the lid.
  6. Select Steam function* and set the time for 20 minutes, and press Start.
  7. When the cooking program finishes, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  9. use a cocktail stick to pierce holes into the top of each pudding then pour the warm caramel sauce.
  10. Serve with your choice of cream, ice cream or more caramel sauce!


*If you don’t have a Steam function, choose Pressure Cook


Instant Pot, Vegetarian