Multicooker Sticky Toffee Pudding
Ricardo Larrivée's sticky toffee pudding is made with pressure-cooked cake and a quick caramel sauce.
Ingredients
Cake
- ¼ cup water
- ¾ cup pitted and diced dates
- ¼ tsp baking soda
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ cup unsalted or semi-salted butter softened
- ¼ cup brown sugar
- 1 egg
- ¼ cup milk
Caramel Sauce
- ¾ cup 35% cream
- ¾ cup brown sugar
Instructions
Cake
- Butter a 6-inch (15 cm) springform pan (see note #1).
- In a small pot, bring the water and dates to a boil. Add the baking soda and mix well. Remove from the heat and let cool at room temperature before adding it to the batter.
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter with the brown sugar 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. Pour the batter into the prepared pan.
- Prepare a water bath in the pressure cooker by pouring 1½ cups (375 ml) of water into the container and adding the silicone grill. Place the springform pan on the grill (see note #2). Secure the lid and set to High pressure. Set the cooking time to 25 minutes.
Caramel Sauce
- Meanwhile, in a small pot, bring the cream and brown sugar to a boil. Simmer for 2 minutes. Set aside.
- When ready, let your pressure cooker depressurize naturally (about 10 minutes), then remove the lid.
- Remove the pan from the cooker. 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, at least 30 minutes. Serve warm or cold.
Notes
- The RICARDO 6-inch silicone mould can be used for this sticky toffee pudding, and you won’t have to butter it. However, if you do that, we suggest not unmolding the pudding, but rather using a spoon to serve it.
- If you don’t have a silicone grill, make a coil with an 18-inch (45 cm) long sheet of foil. Place at the bottom of the container. Set the pan on top of the coil, making sure it doesn’t touch the water and that it is straight.