Cooklist AI

Pressure Cooker Bourbon Bliss Sticky Toffee Pudding

Name: Pressure Cooker Bourbon Bliss Sticky Toffee Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons bourbon; 3 tablespoons unsalted butter; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1/2 cup chopped dates; 1/2 teaspoon baking soda; 6 tablespoons hot water; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup heavy cream; 2/3 cup flour; 1/8 teaspoon cloves; 1/8 teaspoon allspice; 3 tablespoons unsalted butter, cubed; 2 tablespoons milk

Indulge in this heavenly Pressure Cooker Bourbon Bliss Sticky Toffee Pudding that is warm, marvelously moist, and irresistibly sticky. With a showstopping homemade caramel sauce, each bite will leave your tastebuds longing for more. Easily prepare this delightful dessert in a pressure cooker for a q...



40 min

TOTAL TIME

458

CALORIES

$0.99

PER SERVING

Ingredients

PUDDING

4 SERVINGS

2 tbsp bourbon

3 tbsp unsalted butter

1/2 tsp ground cinnamon

1/4 tsp salt

2/3 cup flour

1/8 tsp ground cloves

1/8 tsp allspice

2 tbsp milk

CARAMEL SAUCE

1/2 tsp vanilla extract

1/8 tsp salt

1/2 cup granulated sugar

1/4 cup heavy cream

3 tbsp unsalted butter

cubed

Directions

PUDDING

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

In a small bowl, mix chopped dates, baking soda, hot water, and bourbon. Set aside.

In a microwave-safe bowl, combine milk and unsalted butter. Microwave on low for 3-4 minutes to melt the butter. Set aside to cool slightly.

In a separate bowl, whisk together flour, baking powder, cinnamon, cloves, allspice, and salt.

Pour the cooled milk and butter mixture into the dry ingredients and mix well.

Add the date and bourbon mixture to the batter and stir to combine.

Spray 4 ramekins with non-stick cooking spray, and evenly divide the batter between them. Cover each ramekin with small pieces of non-stick cooking spray-coated foil.

Place the ramekins on a wire rack inside the pressure cooker and pour 4 cups of hot water.

Lock the pressure cooker lid, set to “steam,” and cook for 25 minutes. Release steam either through NPR or by turning to “vent” - use caution if releasing steam via vent.

Carefully remove the foil, and run a thin knife around each ramekin to release the puddings. Turn them out onto dessert plates.

CARAMEL SAUCE

In a small saucepan over medium heat, melt granulated sugar until it reaches a golden amber color. Make sure to stir constantly to prevent burning.

Remove the saucepan from heat, and carefully add cubed unsalted butter. The mixture will bubble, so use caution while stirring.

Slowly stir in heavy cream, vanilla extract, and salt, and return the saucepan to the heat. Continue cooking and stirring for 1 minute until the sauce is smooth.

SERVING

Drizzle each pudding with a generous amount of caramel sauce and serve warm.

Health Info

Macros

56g

CARBS

23g

FAT

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE