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Festival Foods

Instant Pot Sticky Bourbon Toffee Pudding

We've taken sticky toffee pudding, a traditional English dessert, and made it even better with the addition of just a touch of bourbon. Sweetened with Medjool dates and a touch of caramel sauce to finish it off, our Instant Pot Sticky Bourbon Toffee Pudding is the perfect dessert for any occasion. No Instant Pot? No problem - we have oven directions, too!

  • Instant Pot Sticky Bourbon Toffee Pudding
  • Ingredients
    • ¾ cup chopped Medjool dates
    • ½ tsp. baking soda
    • 6 Tbsp. hot water
    • 2 Tbsp. bourbon
    • 3 Tbsp. unsalted butter
    • 2 Tbsp. milk
    • ⅔ cup all purpose flour
    • 1 tsp. baking powder
    • ½ tsp. ground cinnamon
    • ¼ tsp. salt
    • 1 egg, beaten
    • Cooking spray
    • ¼ cup caramel sauce

    Directions
    1. In a small bowl, mix together dates, baking soda, hot water and bourbon until combined. Set aside. 1. In a microwave safe bowl, combine butter and milk. Microwave on low in 30 second intervals until butter is melted. Remove bowl from microwave and add in flour, baking powder, cinnamon and salt. Stir to combine. Stir in beaten egg and bourbon mixture and mix until combined. 1. Spray 4 ramekins with cooking spray and divide the batter evenly between the ramekins. Spray 4 small pieces of foil with cooking spray and cover the ramekins. 1. Place the wire rack into the Instant Pot. Pour in 4 cups of hot water and place ramekins on wire racks. (Note: water will go up sides of ramekins.) 1. Close lid, turn vent to "Sealing", select the "Steam" setting and set time to 25 minutes. 1. Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. 1. Carefully remove ramekins from the Instant Pot. Remove foil from ramekins and run a thin knife around the edge of the pudding and invert onto small plates. 1. Drizzle each pudding with 1 Tbsp. caramel sauce and serve.

    Variations

    Oven Directions: Preheat oven to 350°F. Spray 4 ramekins with nonstick cooking spray and set aside. In a small bowl, mix together dates, baking soda, hot water and bourbon until combined. Set aside. In a microwave safe bowl, combine butter and milk. Microwave on low in 30 second intervals until butter is melted. Remove bowl from microwave and add in flour, baking powder, cinnamon and salt. Stir to combine. Stir in beaten egg and bourbon mixture and mix until combined. Divide the batter evenly between the ramekins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Run a thin knife around the edge of the pudding and invert onto small plates. Drizzle each pudding with 1 Tbsp. caramel sauce and serve.


    Nutrition

    Calories 390, Total Fat 12g (Saturated 7g, Trans 0g), Cholesterol 75mg, Sodium 480mg, Total Carbohydrate 56g (Dietary Fiber 3g, Sugars 31g, Includes 0g Added Sugars), Protein 5g, Vitamin D 0%, Calcium 8%, Iron 10%, Potassium 6%. *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 4 servings

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