Instant Pot Sticky Toffee Pudding

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A moist date cake soaked in warm toffee sauce, made effortlessly in the Instant Pot for a comforting classic dessert. This British-inspired recipe, ready in about 50 minutes, layers pitted dates, boiling water, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups, chopped pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup, softened unsalted butter
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup heavy cream
• 3/4 cup packed dark brown sugar
• 4 tbsp unsalted butter (for sauce)
• 1/2 tsp vanilla extract (for sauce)

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 1/4 cups chopped pitted dates and 1 tsp baking soda in a heatproof bowl, pour 1 cup boiling water over them, and let soak for 10 minutes until softened.
2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar until light and fluffy, about 3 minutes.
3. Step 3: Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract.
4. Step 4: Stir in the soaked dates with their water.
5. Step 5: In a separate bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder, then fold into the wet ingredients until just combined.
6. Step 6: Pour the batter into a greased 7-inch round cake pan that fits inside your Instant Pot.
7. Step 7: Add 1 cup water to the Instant Pot, place the trivet inside, and lower the pan onto the trivet.
8. Step 8: Seal the lid and cook on high pressure for 25 minutes, then allow natural pressure release for 10 minutes before opening.
9. Step 9: While the cake cooks, prepare toffee sauce by combining 1 cup heavy cream, 3/4 cup dark brown sugar, 4 tbsp unsalted butter, and 1/2 tsp vanilla extract in a small saucepan; heat over medium, stirring until the sugar dissolves and sauce thickens, about 5 minutes.
10. Step 10: Serve warm pudding drizzled generously with the toffee sauce.