Pressure Cooker Sticky Toffee Pudding

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10 Ingredients

Number of servings

185milliliter water, divided
130grams dates, pitted, chopped
1/4teaspoons bicarbonate soda
150grams plain flour
1teaspoons baking powder
55grams unsalted butter, softened
205grams brown sugar, divided
1 large egg, room temperature
50milliliter whole milk
175milliliter heavy cream

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Quick and simple sticky toffee pudding whipped together and baked in a pressure cooker until moist then soaked in homemade caramel sauce.

Poke holes into the cake using a skewer before pour the caramel sauce all over the cake. Let the cake soak up the sauce before inverting the cake onto a plate and serving.

Method

Step 1 of 6

Adjust the pressure cooker tray to the bottom, add 125 ml of water to the tray placing a rack overtop. Preheat the cooker to low.

Step 2 of 6

Place 60 ml of water, chopped dates and baking soda into a small pot, bring the mixture to a boil for 1 minute. Remove from the heat allowing it to cool for 10 minutes.

Step 3 of 6

Add the flour and baking powder to a bowl mixing to combine the ingredients. Using another bowl whip the butter and 55g of brown sugar together until light and fluffy. Mix in the egg until combined then pour and mix in the milk and cooled dates.

Step 4 of 6

Add half the dry ingredients to the wet ingredients using a spatula to gently fold together before folding in the remaining half of the dry ingredients until there are no lumps of flour.

Step 5 of 6

Spray a 15.2cm cake pan with non-stick cooking spray, pour in the batter leveling it out with a spatula. Add the cake pan to the pressure cooker, secure the lid on tightly, cook on low for one hour.

Step 6 of 6

Carefully release the pressure and removing the lid and cake from the pressure cooker. Let the cake rest in the pan for 10 minutes. Make the caramel sauce while the cake is resting by whisking 160g of brown sugar together with cream in a medium-sized pot, place it onto low heat. Continue to whisk and simmer for 2 minutes until the sugar has dissolved and the sauce has thickened.