Sticky Date Puddings with Butterscotch Sauce (Pressure Cooker)

Sticky Date Puddings with Butterscotch Sauce (Pressure Cooker)

0:15 To Prep
0:30 To Cook
6 Servings
Average Rating
Difficulty Easy

An all time favourite desert 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.

Reviews

Jacobi C

Mouth watering!!!

Elle

Amazing 🍸

Misty

Delicious!! You'll never buy another frozen sticky date pudding again after you've had this!!

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