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Sticky Date Puddings with Butterscotch Sauce
An all-time favourite dessert so easy to make in our Pressure Cooker!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Dessert
Servings
6
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.
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.