Sticky Date Puddings with Butterscotch Sauce (Pressure Cooker)

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

An all-time favourite dessert so easy to make in our Pressure Cooker!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dessert

Ingredients Method Notes

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

Method

 

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.
2. In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.
3. Add eggs one at time, beating well between each egg.
4. Add flour and date mixture and stir to combine all ingredients
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
6. Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
7. Pour 2 cups of water into the Pressure cooker and place Silicone Basket in Pressure Cooker
8. Lock lid and bring to pressure (when indicator rises) cook at pressure for 20 minutes then quick release.
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.
10. Serve with butterscotch sauce and cream or ice-cream. Careful - they're moorish.

Notes

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.