This pressure cooker spiced sticky date pudding is the perfect way to finish off a busy week. Smothered in butterscotch sauce and topped with a scoop of vanilla ice cream, it is the absolutely divine and quick and easy to put together.
Chef: Justine Schofield
Time: 40 minutes
270g pitted dates
1 tbsp brandy
½ tsp each of clove, nutmeg and cinnamon
250ml boiling water
1 tsp bicarbonate of soda
100g butter, at room temperature
140g brown sugar
125g self-raising flour
pinch of salt
1 ¼ cups firmly packed brown sugar
300ml pouring cream
pinch of salt
Ice cream, to serve
Combine the dates, brandy, spices, boiling water and bicarbonate soda in a bowl and stand for 5 minutes. Place date mixture into a food processor and blend until smooth, then add butter, brown sugar and eggs and blend on low speed to combine. Transfer mixture to a large bowl, add a pinch of salt and the flour and fold in.
Pour into a greased 1.5L souffle ramekin (that will fit into the pressure cooker). Pour 750ml of water into the base of the pressure cooker, position the trivet and basket in next and place the ramekin into the basket. Lock lid. As soon as the steam comes out (comes up to pressure), reduce the heat source and leave it to cook for 20-25 minutes.
While pudding is cooking, make a butterscotch sauce, place all ingredients into a saucepan and cook on a medium to low temperature until it becomes a smooth sauce.
Release the pressure, and let the pudding cool slightly before serving with butterscotch sauce and ice cream.