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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

Course Dessert
Cuisine British, Modern
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 7 large medjool dates roughly chopped
  • 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 warmed
  • Ice cream or cream for serving


  • In a small bowl, combine dates, hot water, bourbon and baking soda then set to one side.
  • In another bowl, combine the butter and milk, and microwave on low until the butter is melted.
  • 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.
  • Coat the insides of four ramekins with non stick spray and divide the batter evenly amongst the ramekins, and cover each ramekin with foil.
  • 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.
  • Select Steam function* and set the time for 20 minutes, and press Start.
  • When the cooking program finishes, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  • use a cocktail stick to pierce holes into the top of each pudding then pour the warm caramel sauce.
  • Serve with your choice of cream, ice cream or more caramel sauce!


*If you don’t have a Steam function, choose Pressure Cook
Keyword Instant Pot, vegetarian