INSTANT POT STICKY TOFFEE PUDDING

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INGREDIENTS

Stoned Dates Boiling Water Dark Brown Sugar Butter Egg Self Raising Flour

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Step 1

Thinly slice your dates and load into a jug. Pour in boiling water and mix with a fork. Then allow to rest whilst you get your other ingredients ready. Once they have soaked for an hour, drain, and allow to cool.

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Step 2

In a bowl, beat the dark brown sugar with the butter until you have a light and fluffy mixture.

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Step 3

Add in a large egg and blend slowly until smooth.

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Step 4

Add in flour with a fork and lightly mix until well combined.

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Step 5

Then finish your steamed pudding batter by adding in dates and stirring with a fork.

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Step 6

Then finish your steamed pudding batter by adding in dates and stirring with a fork.

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Step 7

In the instant pot add your trivet and then add your pudding basin with foil. Pour enough boiling water to cover up to ¼ of the bottom of the basin. Place the lid on the instant pot, set the valve to sealing and cook for 25 minutes on pressure cook.

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Step 8

Do a quick pressure release, and remove the steamed pudding from the basin and then serve with custard.

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