📝 About This Recipe
Transport your taste buds to a cozy British pub with this quintessentially decadent date sponge, reimagined for the modern kitchen. By using the Instant Pot, we create a moist, steamed environment that produces a crumb far more tender and 'sticky' than traditional oven-baking. Bathed in a rich, buttery toffee sauce and infused with deep molasses notes, this dessert is the ultimate comfort food for any celebration.
🥗 Ingredients
The Date Base
- 1 1/2 cups Medjool dates (pitted and finely chopped)
- 3/4 cup Boiling water
- 1 teaspoon Baking soda (to soften the date skins)
The Cake Batter
- 6 tablespoons Unsalted butter (softened at room temperature)
- 3/4 cup Dark brown sugar (packed)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 1/4 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
The Toffee Sauce
- 1 cup Heavy cream
- 1/2 cup Unsalted butter (1 stick)
- 1 cup Dark brown sugar (packed)
- 1/4 teaspoon Sea salt (flaky salt for finishing)
👨🍳 Instructions
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1
In a heat-proof bowl, combine the chopped Medjool dates and baking soda. Pour the boiling water over them and let soak for 10 minutes until softened. Mash slightly with a fork to create a thick paste.
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2
Grease a 6-cup Bundt pan or a 7-inch springform pan thoroughly with butter. Ensure every crevice is coated to prevent sticking.
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3
In a large mixing bowl, cream together the 6 tablespoons of softened butter and 3/4 cup dark brown sugar until light and fluffy, about 3 minutes.
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4
Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
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5
In a separate small bowl, whisk together the flour, baking powder, and salt.
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6
Gradually fold the dry ingredients into the butter mixture. Once just combined, stir in the soaked date mixture (including the liquid) until the batter is uniform.
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7
Pour the batter into the prepared pan and smooth the top. Cover the pan tightly with a piece of aluminum foil to prevent excess moisture from dripping onto the cake.
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8
Add 1.5 cups of water to the bottom of the Instant Pot inner pot and place the trivet inside.
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9
Carefully lower the cake pan onto the trivet using a foil sling or the trivet handles. Close the lid and set the valve to 'Sealing'.
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10
Select 'Manual/Pressure Cook' on High for 35 minutes. Once the timer ends, allow for a 10-minute Natural Pressure Release (NPR) before venting any remaining steam.
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11
While the cake cooks, prepare the sauce: In a small saucepan over medium heat, combine the cream, butter, and brown sugar. Bring to a gentle simmer, whisking constantly for 5 minutes until thickened and glossy. Remove from heat and stir in the sea salt.
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12
Remove the cake from the Instant Pot and let it cool in the pan for 5 minutes. Remove the foil and invert the cake onto a serving plate.
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13
Using a skewer, poke several holes across the top of the warm cake. Pour about 1/3 of the warm toffee sauce over the cake, allowing it to soak into the sponge.
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14
Slice the pudding into generous wedges and serve warm, drizzling each portion with the remaining toffee sauce.
💡 Chef's Tips
Use Medjool dates if possible; they are naturally sweeter and softer than Deglet Noor varieties. Don't skip the baking soda in the dates; it breaks down the skins to ensure a smooth, melt-in-your-mouth texture. If you don't have a small Bundt pan, you can use individual greased ramekins (reduce pressure cooking time to 15 minutes). For an extra-sticky finish, place the sauce-covered cake under an oven broiler for 1-2 minutes until bubbling. The sauce can be made ahead of time and gently reheated on the stovetop with a splash of milk if it thickens too much.
🍽️ Serving Suggestions
Serve with a large scoop of high-quality vanilla bean ice cream for a temperature contrast. A dollop of unsweetened crème fraîche or double cream helps balance the intense sweetness. Pair with a glass of Tawny Port or a dark roast espresso to complement the molasses flavors. Garnish with a few toasted pecan halves for an added textural crunch. Add a sprinkle of extra flaky sea salt on top just before serving to make the caramel pop.