While trying to come up with some new uses for my egg bite pans, I started thinking about steamed desserts, and sticky toffee pudding came to mind. One of the best I’ve ever had was at the Crown & Tuns (aka Puddingface the Pie Place) in Deddington, Oxfordshire. Puddingface is home to the world’s most wonderful meat pies with rich and flaky pastry crusts or delightful puff pastry. Single portions are enormous, but once you start eating these from-scratch marvels, you will likely not want to stop until you are way too stuffed for dessert. Arrive at opening time, request a table, and get yourself a Hooky at the Crown & Tuns pub while you wait.
When it’s your last night in Banbury, and you still haven’t tried the sticky toffee pudding that’s been tempting you every time you visit, you just go for it. It’s worth every bite. Scoop up the creamy custard along with the pudding, and you’ll forget that you just ate your weight in meat pie.
So how can you recreate this deliciousness in your Instant Pot? If you make egg bites in your Instant Pot, then you already have all of the equipment needed for this recipe. The Instant Pot is perfect for steamed desserts, so let’s give it a go.
What you will need:
- Raw (turbinado or demerara) sugar
- Flour, eggs, sea salt, vanilla, butter
- Blackstrap molasses (regular molasses will do)
- Accompaniments such as whipped cream, ice cream, custard, or powdered sugar
- Instant pot trivets (for this batch, I used both the short trivet that came with my pot, and a taller trivet, so I that could bake two trays at once
- Egg bite pans
- Aluminum foil
Remember, this is sticky pudding, so be sure to generously grease your egg bite pans before filling them. The consistency and texture of the baked product will be somewhat like a banana bread (in the UK, pudding refers generically to the dessert course).
This is so easy to put together. Throw your flour, baking soda, raw sugar, and brown sugar into a food processor bowl, and pulse just until combined. Add the chopped butter, and pulse just until it’s evenly distributed. Add molasses, eggs, and vanilla, and process until just combined. Finally, add the dates and the water they were simmered in, and process until almost smooth, leaving bits of dates in the batter.
Pour the batter into buttered egg bite molds, filling them 2/3 full. Cover the molds loosely with buttered foil. Don’t forget to add a cup of water inside the Instant Pot liner, since you need steam for this to come to pressure and cook.
You can see below that I stacked my two egg bite pans into the Instant Pot liner, and they are both on trivets, one short, one taller, so that there is some airspace between them.
Place lid on Instant Pot, seal it, and press the “Steam” button. Set for 20 minutes at high pressure. When time is up, allow at least 10 minutes for natural pressure release before releasing remaining pressure. It’s ok to leave them a bit longer for all of the pressure to release. If you get overeager, sometimes the food will jump up like this:
But no big deal. They’ll turn out just fine. This happens to my egg bites sometimes. You’ll still end up with a beautiful, right-sized little cakes as shown.
I served it up with the toffee sauce and a dollop of whipped cream. If you don’t want to make the toffee sauce, you can drizzle them with some of your favorite caramel sauce or give them just a dusting of powdered sugar.
To make the toffee sauce, melt the butter in a saucepan, and add the raw sugar and molasses. Whisk until sugar has melted and mixture is smooth. Add heavy cream and whisk just until heated through and slightly bubbly (do not boil). Whisk in vanilla, and drizzle warm sauce over cakes.
Sticky Toffee Pudding Bites
- 1 cup pitted dates, roughly chopped
- 1 cup water
- 1 1/2 cups flour
- 1½ tsp baking soda
- 1/3 cup raw sugar
- 1 cup dark brown sugar
- 3 tablespoons cold unsalted butter, chopped
- 2 tbsp molasses (preferably blackstrap)
- 2 eggs
- 1 tsp vanilla extract
- TOFFEE SAUCE INGREDIENTS:
- 1 stick butter
- 1/2 cup raw sugar
- 1 tbsp molasses (preferably blackstrap)
- 1 cup heavy cream or half and half
- 1 tsp vanilla extract
- Generously grease silicone egg bite mold with butter or cooking spray.
- In a small saucepan, simmer dates in water for about 5 minutes.
- Combine flour, baking soda, raw sugar, and brown sugar in food processor, and pulse just until combined. Add butter, and pulse just until evenly distributed. Add molasses, eggs, and vanilla, and process until just combined.
- Add the simmered dates, along with the cooking water, to the food processor. Process until almost smooth, leaving bits of dates for texture.
- Pour batter into buttered egg bite pans, filling 2/3 full. Cover pans loosely with buttered foil.
- Place one cup of water into the Instant Pot liner, and then add trivet. Set foil-covered pan onto trivet.
- Set pot to 20 minutes on “Steam” setting. Allow 10 minutes natural pressure release, then slowly release all remaining pressure and remove pan to wire rack. Allow to rest for about 5-10 minutes before removing from pan.
- Make the toffee sauce: In a small saucepan set over low heat, melt the butter. Whisk in the sugar and molasses, and heat until sugar is melted. Whisk in the cream and heat gently, letting it bubble a bit but not allowing it to come to a boil. Whisk in vanilla, and remove from heat.
- Turn pudding out on a plate, and serve warm with toffee sauce.