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4.67 from 15 votes

Instant Pot Bourbon Sticky Toffee Pudding

Warm, moist and caramel sweet, and “yes” a bit sticky, this Instant Pot Bourbon Sticky Toffee Pudding checks all the boxes for true comfort food that can pass as a "fancy" dessert - that of course you can completely make ahead of time!!!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: british/american
Servings: 4 Servings
Calories: 470kcal


  • ½ Cup Chopped dates
  • ½ Teaspoon Baking soda
  • 6 Tablespoons Hot water
  • 2 Tablespoons Good quality bourbon
  • 3 Tablespoons Unsalted butter
  • 2 Tablespoons Milk
  • Cup Flour
  • 1 Teaspoon Baking powder
  • 1 Egg
  • ¾ cup light brown sugar
  • ½ Teaspoon Cinnamon
  • Teaspoon Cloves
  • Teaspoon Allspice
  • ¼ Teaspoon Salt
  • ½ cup store bought salted caramel sauce


  • Chop the dates into ½ inch pieces and add to a small bowl. Add the bourbon, hot water and baking soda. Stir to combine and set aside. 
  • In a microwave safe bowl, combine milk and butter. Microwave on low for 3 - 4 minutes to melt the butter. 
  • Remove bowl from the microwave. Add the flour, sugar, spices, baking powder and salt. Stir to combine. 
  • Beat the egg in a small bowl and add to the flour mixture. 
  • Add the dates and water mixture. 
  • Stir all the ingredients together. 
  • Spray 4 ramekins with non stick spray. Divide the mixture evenly between the 4 ramekins.
  • Spray 4 small pieces of foil with non stick cooking spray and cover the ramekins. 

How to Steam the Puddings in the Instant Pot

  • Place the wire rack into the Instant Pot. Place the ramekins on the wire rack. Pour 4 cups of hot water into the Instant Pot. Cover and set the instant pot to “steam” and set the timer for 25 minutes.
  • Release steam either through NPR or by turning to “vent” - use caution if releasing steam via vent. 
  • Remove foil and run a thin knife around the ramekins and turn out puddings on small dessert plates. 
  • Drizzle with caramel sauce and serve. 
  • If you don't have an Instant Pot, you can bake these puddings! Pre heat the oven to 350 degrees and bake for 20 - 30 minutes or until a cake tester inserted into the center comes out clean. 

How to Steam the Puddings on the Stove Top

  • Use a large pasta pot or dutch oven that will hold the ramekins comfortably
  • Place a rack on the bottom of the pot and place the ramekins on top.
  • Pour enough boiling water into the pot to come halfway up the sides of the ramekins.
  • Place the lid on the pot and bring the pot to a simmer over medium-low heat.
  • Simmer for 2 ½ - 3 hours or until the puddings are set and a toothpick inserted in the center comes out clean or with small crumbs attached.
  • Carefully remove the ramekins from the pot, remove the foil and let cool.

How to Unmold the Puddings

  • To unmold the puddings, run a sharp knife around the inside of the ramekin
  • Place a serving plate (serving side down) on top of the ramekin and flip over.
  • Top with homemade or store-bought caramel sauce.


1. Use 4 oz. straight sided ramekins. 
2 Use 5 inch square piece of foil. Excess foil makes it hard to fit the ramekins in the Instant Pot. 
3. The water you add to the instant pot should come up halfway the side of the ramekins.
4. HOW TO STORE: You can make the Puddings up to 3 days in advance. After cooling, cover with saran wrap or foil and refrigerate.
5. HOW TO RE HEAT: To reheat the puddings, cover them with foil and place them in a 350 degree oven and heat for 15- 20 minutes until heated through OR  cover them with plastic wrap and heat in a microwave for 3 minutes at 50% power or until the puddings are heated through.


Calories: 470kcal | Carbohydrates: 90g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 414mg | Potassium: 348mg | Fiber: 2g | Sugar: 52g | Vitamin A: 347IU | Calcium: 120mg | Iron: 2mg