Sticky Date Puddings with Butterscotch Sauce (Pressure Cooker)
An all-time favourite dessert so easy to make in our Pressure Cooker!
Ingredients
- 200g Dates, pitted and chopped
- 1 tsp Bicarbonate of soda
- 120g Butter, softened
- 400g Light Brown Sugar
- 2 Eggs
- 200g Self raising Flour
- 300ml Pure cream
- 3/4 cup Water
Step 1
PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.
Step 2
In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.
Step 3
Add eggs one at time, beating well between each egg.
Step 4
Add flour and date mixture and stir to combine all ingredients.
Step 5
Pour batter evenly into 6 1-cup muffin cups for large puddings (or 9 1-cups for mid-size puddings) and cover with foil
Step 6
Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
Step 7
Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
Step 8
Lock lid and bring to pressure (when indicator rises) cook at pressure for 20 minutes then quick release.
Step 9
BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
Step 10
Serve with butterscotch sauce and cream or ice-cream. Careful – they’re moorish.
Chef’s Tips
Gluten-free flours work well with this recipe This same recipe can be cooked in the Spring form pan – add an extra 5 minutes to cooking time.
Sticky Date Puddings with Butterscotch Sauce
Ingredients
- 200g g Dates pitted and chopped
- 1 tsp Bicarbonate of soda
- 120 g Butter softened
- 400 g Light Brown Sugar
- 2 Eggs
- 200 g Self raising Flour
- 300 ml Pure cream
- 3/4 cup Water
Instructions
- PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.
- In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.
- Add eggs one at time, beating well between each egg.
- Add flour and date mixture and stir to combine all ingredients
- Pour batter evenly into 6 1-cup muffin cups for large puddings (or 9 1-cups for mid-size puddings) and cover with foil
- Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
- Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
- Lock lid and bring to pressure (when indicator rises) cook at pressure for 20 minutes then quick release.
- BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
- Serve with butterscotch sauce and cream or ice-cream. Careful - they're moorish.
