Sticky toffee pudding

Directions

Cake

1. Butter a six-inch springform pan. 
2. In a small pot, bring the water and dates to a boil. Add the baking soda and mix well.
3. Remove from the heat and let cool at room temperature before adding it to the batter.
4. In a bowl, combine the flour and baking powder.
5. Cream the butter with the brown sugar in another bowl using an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, add the dry ingredients, alternating with the milk, then add the date mixture, mixing until combined.
6. Pour the batter into the prepared pan.
7. Prepare a water bath in the pressure cooker: pour one and a half cups of water into the container of your pressure cooker and add the silicone grill. Place the springform pan on the grill (see note). Secure the lid and set it to High pressure. Set the cooking time to 25 minutes.

Caramel Sauce

1. Meanwhile, boil the cream and brown sugar in a small pot. Simmer for two minutes. Set aside.
2. When ready, let your pressure cooker depressurize naturally (about 10 minutes), then remove the lid.
3. Remove the pan from the cooker. 

Serve

1. Use a clean dishcloth to gently absorb any water that may have settled on the surface of the pudding. Using a toothpick, prick the entire surface and pour the sauce overtop. Let cool before unmolding for at least 30 minutes. Serve warm or cold. Enjoy!

Excerpted from Multicooker Everything by Ricardo. Copyright © 2023 Ricardo Media. Photography credits: Jean-Michel Poirier (Minestrone with Winter Veg, Pulled Pork Gnocchi, Red Lentil Dahl), Christian Lacroix (Chana Masala Chickpeas and Spinach Curry,), David de Stefano (Garlic Mashed Potatoes, Chicken Burrito Bowl), Ricardo Media (Giant Pancake, Beef Bourguignon, Sticky Toffee Pudding). Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.