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1
Butter 8 ramekins and set aside.
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2
In a bowl combine the dates, boiling water and molasses. Mix and let cool.
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3
In another bowl combine the flour, baking powder and salt.
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4
In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
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5
To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
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6
Divide batter evenly into the 8 buttered ramekins.
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7
Cover each ramekin with a piece of buttered foil, making sure to seal well.
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8
Stack the ramekins in the rack.
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9
Place the rack into the pressure cooker.
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10
Pour in 2 cups of water around the rack.
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11
Lock the lid in place, and place over high heat to bring up to pressure.
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12
Reduce heat to med-low (to keep an even pressure).
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13
Continue to cook for 20 minutes.
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14
While the puddings are cooking make the Caramel Sauce.
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15
When pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
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16
Remove foil from ramekins.
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17
Serve puddings warm, along with the Caramel Sauce.
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18
To make the Caramel Sauce:
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19
Combine the brown sugar, cream butter and vanilla in a small saucepan.
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20
Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
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21
Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
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22
Remove from heat and keep warm.
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23
Pour over warm pudding.
