Sticky Toffee Pudding (Pressure Cooker) Recipe

Name: Sticky Toffee Pudding (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dates finely chopped; 3/4 cup boiling water; 1/4 cup blackstrap molasses; 1 1/4 cups all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup brown sugar; 1/3 cup unsalted butter room temperature; 1 egg; 1 teaspoon vanilla extract; 2/3 cup dark brown sugar packed; 1/3 cup whipping cream; 1/4 cup unsalted butter; 1 teaspoon vanilla extract

Servings: persons

1 1/4 cups dates finely chopped
3/4 cup boiling water
1/4 cup blackstrap molasses
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1/3 cup unsalted butter room temperature
1 egg
1 teaspoon vanilla extract
2/3 cup dark brown sugar packed
1/3 cup whipping cream
1/4 cup unsalted butter
1 teaspoon vanilla extract

1
Butter 8 ramekins and set aside.
2
In a bowl combine the dates, boiling water and molasses. Mix and let cool.
3
In another bowl combine the flour, baking powder and salt.
4
In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
5
To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
6
Divide batter evenly into the 8 buttered ramekins.
7
Cover each ramekin with a piece of buttered foil, making sure to seal well.
8
Stack the ramekins in the rack.
9
Place the rack into the pressure cooker.
10
Pour in 2 cups of water around the rack.
11
Lock the lid in place, and place over high heat to bring up to pressure.
12
Reduce heat to med-low (to keep an even pressure).
13
Continue to cook for 20 minutes.
14
While the puddings are cooking make the Caramel Sauce.
15
When pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
16
Remove foil from ramekins.
17
Serve puddings warm, along with the Caramel Sauce.
18
To make the Caramel Sauce:
19
Combine the brown sugar, cream butter and vanilla in a small saucepan.
20
Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
21
Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
22
Remove from heat and keep warm.
23
Pour over warm pudding.

1180

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups dates finely chopped, 3/4 cup boiling water, 1/4 cup blackstrap molasses, 1 1/4 cups all purpose flour, and more.

Yes, Sticky Toffee Pudding (Pressure Cooker) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Toffee Pudding (Pressure Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions