Spiced Sticky Date Pudding

Cook time 40 minutes
Servings 4


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

2 eggs

125g self-raising flour

Pinch of salt

Butterscotch sauce

1 ¼ cups firmly packed brown sugar

300ml pouring cream

125g butter

Pinch of salt

Ice cream, to serve

Spiced Sticky Date Pudding


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 soufflé 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.