Ingredients
- For the Pudding:
- 1 1/4 cups finely chopped dates
- 3/4 cup boiling water
- 1/4 cup blackstrap molasses
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup brown sugar
- 1/3 cup unsalted butter (room temperature)
- 1 egg
- 1 tsp. vanilla extract
- For the Caramel Sauce:
- 2/3 cup dark brown sugar (packed)
- 1/3 cup whipping cream
- 1/4 cup unsalted butter
- 1 tsp. vanilla extract
Make it step by step
- Butter 8 ramekins and set aside.
- In a bowl combine the dates, boiling water and molasses. Mix and let cool.
- In another bowl combine the flour, baking powder and salt.
- In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
- To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
- Divide batter evenly into the 8 buttered ramekins.
- Cover each ramekin with a piece of buttered foil, making sure to seal well.
- Stack the ramekins in the rack.
- Place the rack into the pressure cooker.
- Pour in 2 cups of water around the rack.
- Lock the lid in place, and place over high heat to bring up to pressure.
- Reduce heat to med-low (to keep an even pressure).
- Continue to cook for 20 minutes.
- While the puddings are cooking make the Caramel Sauce.
- When pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
- Remove foil from ramekins.
- Serve puddings warm, along with the Caramel Sauce.
- To make the Caramel Sauce:
- Combine the brown sugar, cream butter and vanilla in a small saucepan.
- Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
- Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
- Remove from heat and keep warm.
- Pour over warm pudding.
- ENJOY!!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Homemade & Yummy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.