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Sticky toffee pudding



  • 1 cup (240 milliliters) chopped dates
  • 1 cup (240 milliliters) water
  • 1/4 cup (60 milliliters) bourbon
  • 1 teaspoon (5 milliliters) baking soda
  • 1/4 cup (60 milliliters) butter, at room temperature
  • 1/4 cup (60 milliliters) cream
  • 1/2 cup (120 ml) brown sugar
  • 2 large eggs
  • 2 cups (470 milliliters) all-purpose flour
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoon (2.5 milliliters) cinnamon
  • 1/4 teaspoon (1.25 milliliters) allspice
  • 4-6 cups (950 milliliters-1.4 liter) water, for cooking


  • 1 cup (240 milliliters) sugar
  • 1/4 cup (60 milliliters) water
  • 1/4 cup (60 milliliters) bourbon
  • 3/4 cup (180 milliliters) heavy cream
  • 1 teaspoon (5 milliliters) salt

To serve:

  • Whipped cream (optional)

Special equipment:

  • 4 ramekins


Combine dates, water, bourbon, and baking soda in a small saucepan over medium heat and stir. Simmer for five minutes.

Combine butter and cream in a small microwaveable bowl. Heat in the microwave on low until the butter is melted, about three minutes. Whisk brown sugar and eggs into melted butter. Fold in flour, baking powder, cinnamon, and allspice.

When the dates are done simmering, mash the dates, then fold into batter and stir until combined. Pour the pudding equally into greased ramekins. Grease four squares of foil and cover each ramekin with one square, crimping around the edges of the ramekin to secure.

Insert steamer rack into the multi-cooker. Pour water into the multi-cooker, ensuring the water fills the insert about halfway. Gently place the ramekins on the steamer rack.

Close lid and lock. Select Steam function and cook for 25 minutes. Once cooking has finished, allow pressure to release naturally.

For the sauce, add sugar and water to a small saucepan. Stir, and then bring to a boil. Boil until it starts to brown, then remove from heat. Add bourbon and stir in. Slowly drizzle in cream while whisking constantly. Add salt and stir to combine.

Remove ramekins from multi-cooker, loosen the edges with a knife, and turn the puddings out onto small plates or bowls. Top the puddings with the sauce, dollop with whipped cream, and serve.


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