Toffee Pudding

Author

NuWave

Servings

8

Category

Desserts

Ingredients

• ¾ c water, boiling
• ¼ c molasses
• 1-½ c dates, fine dice
• 1 t baking powder
• 1-¼ c flour
• ¼ t sea salt
• ¾ c brown sugar
• ⅓ c butter, unsalted, softened
• 1 egg
• 1 t vanilla extract
• Butter (to grease ramekins)
• 2 c water

Directions

1. In a mixing bowl, add water, molasses, and dates. In a second mixing bowl, add baking powder, flour, and salt.
2. Using a mixer, combine brown sugar and butter until light and fluffy. Add egg and vanilla and combine.
3. While mixing, add small amounts of date mix and flour mix alternately until all is incorporated. Divide batter between 8 buttered ramekins and cover with aluminum foil.
4. Place steamer rack in pressure cooker and add water. Stack ramekins on rack and close and lock lid.
5. Set pressure cooker to "bake", adjust time to 15 minutes, and press "start/stop".
6. While pudding is cooking, make caramel sauce. Combine brown sugar, butter, cream, and vanilla in a medium sauce pan over medium-high heat.
7. Bring to a boil, constantly stirring to dissolve sugar and prevent it from burning. Reduce heat to low and simmer for 5 minutes. Simmer until smooth and thickened; remove from heat.
8. When pudding is done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove pudding and foil. Serve warm with caramel sauce.