Pressure Cooker Sticky Date Pudding with Butterscotch
Moist date sponge cake infused with ground ginger, baked under a self-saucing butterscotch layer in a pressure cooker. The pudding absorbs the maple-brown sugar sauce as it cools, creating a luscious, fudgy texture. Serves warm with cream, ice cream, or fresh blueberries.
Ingredients
- 1 cup (175g) pitted dates, roughly chopped, chopped
- ½ tsp baking sodabaking soda1:1leavening
same chemical compound
- 4 tbsp butter, chopped
- ½ cup boiling water
- 1 ½ cups (225g) self-rising flourall-purpose flour + baking powder225g + 2.25 tspflouradds gluten
compensate for leavening agent
- 1 tsp ground ginger
- ¾ cup brown sugar
- 2 eggs, lightly beaten
- cream(optional)
- vanilla ice cream(optional)
- icing sugar(optional)
- blueberries, fresh(optional)
- 2 tbsp maple syrup
- 1 tbsp cornflour
- ½ cup brown sugar
- 2 ¾ tbsp butter, chopped
- 1 ½ cups boiling water
Instructions
- 1
Combine dates, baking soda, and chopped butter in a bowl. Pour boiling water over the mixture and stir to combine. Stand for 5 minutes until dates soften.
- 2
Sift flour and spices into a separate bowl. Add brown sugar and make a well in the centre.
- 3
Pour the date mixture and beaten egg into the well. Mix until combined.
- 4
Grease the inner pot with cooking spray. Spread batter evenly into the base.
- 5
Make the butterscotch sauce by combining maple syrup and cornflour into a paste in a jug. Add remaining sauce ingredients and stir until combined.
- 6
Pour the sauce mixture onto the batter slowly over the back of a spoon.
- 7
Close the lid and select MANUAL program in PRESSURE COOKING. Set time for 6 minutes and press START.
- 8
When cooking is complete, turn the pressure regulator to VENT to release pressure. Remove lid.
- 9
Serve straight from the pot with cream, ice cream, and fresh blueberries. Sprinkle with powdered sugar or drizzle with maple syrup if desired.
Tips
Pour the butterscotch sauce over the back of a spoon to avoid breaking up the delicate batter.
The sauce will absorb into the pudding as it cools, creating the self-saucing effect.
Good to Know
Cover and refrigerate remaining portions. Use within 2 days.
Pudding can be made up to 2 days in advance and reheated gently before serving.
Serve warm directly from the pot with cream or vanilla ice cream, fresh blueberries, icing sugar, or additional maple syrup.
Common Mistakes
Overmix the batter after adding the date mixture to avoid a tough, dense crumb
Pour the butterscotch sauce too quickly to avoid breaking up the pudding batter
Skip the 5-minute stand time for dates to avoid a dry pudding
Substitutions
same chemical compound
compensate for leavening agent