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This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020
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.