If you love warm, sweet, decadent desserts, then this Sticky Toffee Pudding is calling your name! Steamy warm pudding with a rich caramel sauce.
There is a handful of desserts that are on my favourite list, and Sticky Toffee Pudding is at the top!! From the very first time I tasted this heavenly creation I was hooked. When we go out to dinner if this is on the menu, you can be sure I will be ordering it, even if I’m too full to eat it.
This dense pudding made of dates, molasses and brown sugar is steamed to perfection. Served warm with a rich caramel sauce (vanilla ice cream would work well too) is a great way to end a wonderful meal. Perfect for sharing, but if you are like me, I want it all to myself.
Traditionally it is made in the oven, but I am happy to say you can make this easily in the pressure cooker. This method is quick, simple and the pudding comes out perfectly cooked. Instead of making a huge pan I did it in individual ramekins. Great for serving to guests, and if you have leftovers they are easy to freeze for a wonderful dessert down the road.
Since my husband insisted that we needed a pressure cooker, I decided that we had to experiment with it and see what we can cook. So for this year’s Valentine’s Day our whole dinner was made in it, and this was our dessert (just took me a little bit to get it on the blog). Both of the recipes I used came out of the wonderful book 225 Best Pressure Cooker Recipes.
This dessert is not difficult to put together. The fact that I had leftovers to freeze was great. Those will be coming out very shortly since after writing this post my craving for this pudding has grown.
It’s really like baking a cake. You mix the dates, boiling water and molasses together, then let the mixture cool. Combine the flour, baking powder and salt in a bowl. Cream sugar and butter, egg and vanilla. Combine everything together and place in your prepared ramekins and wrap in foil. I used the 6 oz. size ramekins that are about 3 1/4 inches wide.
We have a Fagor Duo 10 quart pressure cooker. It includes a canning rack that we used to stack and layer the ramekins. Pour in some water so the pudding will steam. Lock the lid in place, bring up to pressure and cook on med-low for 20 minutes.
While your puddings are steaming away, prepare the caramel sauce. This simple sauce is made of brown sugar, whipping cream, butter and vanilla. Oh my it is so good. If you make the pudding ahead of time (like we did) you can easily heat them in the microwave before serving.
Pressure cookers have come a long way since I was a kid. I will admit I was uncertain about using one, but seeing the results I am thrilled. Cooking up wonderful and flavourful dishes is quick and easy.
Next time you want something decadent for dessert, give this Sticky Toffee Pudding a try. I just know you will get hooked too!!
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Sticky Toffee Pudding (Pressure Cooker)
For the Pudding:
- 1 1/4 cups finely chopped dates
- 3/4 cup boiling water
- 1/4 cup blackstrap molasses
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1/3 cup unsalted butter (room temperature)
- 1 egg
- 1 tsp vanilla extract
For the Caramel Sauce:
- 2/3 cup dark brown sugar (packed)
- 1/3 cup whipping cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- Butter 8 ramekins and set aside.
- In a bowl combine the dates, boiling water and molasses. Mix and let cool.
- In another bowl combine the flour, baking powder and salt.
- In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
- To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
- Divide batter evenly into the 8 buttered ramekins.
- Cover each ramekin with a piece of buttered foil, making sure to seal well.
- Stack the ramekins in the rack.
- Place the rack into the pressure cooker.
- Pour in 2 cups of water around the rack.
- Lock the lid in place, and place over high heat to bring up to pressure.
- Reduce heat to med-low (to keep an even pressure).
- Continue to cook for 20 minutes.
- While the puddings are cooking make the Caramel Sauce.
- When the pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
- Remove foil from ramekins.
- Serve puddings warm, along with the Caramel Sauce.
To make the Caramel Sauce:
- Combine the brown sugar, cream butter and vanilla in a small saucepan.
- Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
- Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
- Remove from heat and keep warm.
- Pour over warm pudding.
I used 6 oz. ramekins that about 3 1/4 inches wide.