Tuesday 17 December 2019

Instant Pot Sticky Toffee Pudding

For Amy's Birthday she requested a very special dessert, "Sticky Toffee Pudding"!! We were off on a snowmobile trip in the Cascade Mountains and this  seemed perfect, after a day on the mountain trails!

Because Sticky Toffee Pudding is traditionally made in the oven in a hot water bath, I thought, this would be a perfect fit with the instant pot and not be so cumbersome as making a big baking pan full of water in the oven.

Once again, the Instant Pot was a huge success!

Instant Pot Sticky Toffee Pudding 

6 T unsalted butter, room temperature, plus some for dish
1 1/2 c. all purpose flour, plus more for dish
8 ounces Majool dates, pitted and coarsely chopped
1 c. hot coffee
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 c. lightly packed dark brown sugar
2 large eggs, room temperature

Butter and flour 4 small ramekins and divide the batter between them. Cover with round pieces of parchment paper that have been buttered, butter-side down. Cover each ramekin with foil.

Put the ramekins on the trivet.

Secure lid and select the steam button for 25 minutes.

While this is cooking, make the toffee sauce.

Do a Quick Release by turning the valve to open.

Remove the cakes and poke holes in them with a wood skewer. Pour half the sauce into the cake and allow to soak for 20 minutes. Invert onto serving plates and finish with more toffee sauce and a dollop of chantilly cream if desired! 

* Cakes soaked in the toffee sauce can sit at room temperature for one day. Warm in a 300 F degree oven for 10 minutes and heat the toffee sauce over a low burner.

Toffee Sauce
1 cube butter
1 cup lightly packed dark brown sugar
3/4 cup heavy cream 

Combine the butter, sugar and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and boil, stirring frequently, until sauce thickens and darkens slightly, about 4-5 minutes. 

Chantilly Cream

1 c. heavy cream
1/2 tsp vanilla
1 T granulated sugar

Put the cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Wee Bear recently turned a monumental age! I had a surprise party that went off perfectly! 4 of our 6 children flew in for the event with their families. Lot's of fun for 5 days! Enjoy their cuteness! Cheers! JJ

1 comment:

  1. Adorable Grandchildren! I can't wait to make this for our Christmas Eve dinner. Gail


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