Delightful Repast
This comforting sticky toffee pudding is made quickly in a pressure cooker—lightly spiced, extra gooey, and finished with a luscious homemade toffee sauce.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
- 1 Stove for making toffee sauce
Ingredients
Main ingredients
- 200 g Pitted dates chopped fine
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 75 g Unsalted butter softened
- 150 g Brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 175 g Self-raising flour
- ½ teaspoon Salt
- 100 ml Double cream for toffee sauce
- 100 g Dark brown sugar for toffee sauce
- 50 g Unsalted butter for toffee sauce
Instructions
Instructions
- Preheat your pressure cooker by greasing a baking dish that fits snug inside.
- Mix chopped dates with boiling water and toss in the baking soda. Let sit for 10 minutes.
- Cream butter and brown sugar in a bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Fold in flour and salt gently, then pour in date mixture and mix until combined.
- Pour batter into greased dish, cover with lid or foil, and place in pressure cooker.
- Seal and cook at high pressure for 25 minutes, then do a slow release.
- While pudding cooks, heat cream, dark brown sugar, and butter on stove until bubbling and smooth.
- Quick release steam, pour toffee sauce over pudding, then cook another 5 minutes. Serve warm with extra sauce.
Notes
Store leftovers in fridge up to 3 days or freeze slices for later. Reheat sauce gently before serving.