Sticky Toffee Pudding

Make a steamed sticky toffee pudding in the pressure cooker in about half the time it would take in a steamer.

Serves: 3 - 4

Total cooking time: 40 mins


  • 50g soft tub margarine 
  • 50g dark muscavado sugar 
  • 50g self raising flour 
  • 1 large egg 
  • 2 teaspoons milk


  • 25g butter
  • 50g soft brown sugar
  • 1 tablespoon milk
  • Heat all toffee sauce ingredients gently in a small saucepan, stirring until melted. Add one tablespoon of sauce to the bottom of a greased 1 pint (600ml) pudding basin and reserve the remainder.
  • Place all pudding ingredients in a large mixing bowl and beat well. Pile on top of sauce in basin and level the top. Cover with a pleated square of greased foil or waxed paper, secured tightly under the rim of the basin.
  • Place trivet and 1¼ pints (700ml) boiling water in a 3 litre or larger pressure cooker. Prepare a folded strip of foil to lift pudding into the pressure cooker. Pre-boil for 20 minutes (without lid).
  • Close the lid and bring pressure to the 1st red ring. Adjust the heat to maintain the pressure for 20 minutes. Allow the pressure to reduce naturally. 
  • Re-heat the remaining sauce. Turn the pudding onto a serving plate and pour the sauce over.

Cook faster, seal in flavours and retain nutrients in our easy to use Duromatic Pressure Cookers.