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Winter Spice Vanilla Pudding with Brandied Whipped Cream Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cape Brandy Pudding in Your Pressure Cooker

This rich Cape Brandy Pudding brings bold winter spice and warm date flavor to your table—moist, cozy, and perfect from a pressure cooker.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker with trivet for inner dish
  • 1 Baking dish fits inside pressure cooker

Ingredients
  

Main ingredients

  • 150 g solid packed dates chopped
  • 150 g Medjool dates pitted and roughly chopped
  • 5 ml bicarbonate of soda 1 teaspoon
  • 250 ml boiling water 1 cup
  • 130 g butter at room temperature
  • 150 g demerara sugar ¾ cup
  • 60 ml treacle syrup ¼ cup
  • 2 eggs
  • 300 g cake wheat flour 2 cups
  • 5 ml baking powder 1 teaspoon
  • 7.5 ml cinnamon 1 ½ teaspoons
  • 3.75 ml mixed spice ¾ teaspoon
  • 2.5 ml ground cloves ½ teaspoon
  • 1.25 ml fine salt ¼ teaspoon
  • 100 g pecan nuts toasted and roughly chopped
  • 60 g butter for the sauce
  • 250 g granulated sugar for the sauce
  • 320 ml water for the sauce
  • 2 cinnamon sticks roughly broken
  • 1 vanilla pod split and seeds removed
  • 1 pinch salt
  • 160 ml brandy ⅔ cup

Instructions
 

Instructions

  • Preheat oven to 180°C (350°F) and grease a baking dish or pressure cooker insert with butter.
  • In a bowl, mix chopped dates with bicarbonate of soda. Pour boiling water over and let sit 10 minutes.
  • Cream butter and demerara sugar until light and fluffy in a large mixing bowl.
  • Add treacle syrup and eggs one at a time, beating well after each addition.
  • Sift together flour, baking powder, cinnamon, mixed spice, cloves, and salt. Gently fold into wet mixture.
  • Add softened dates with their water to the batter and stir until fully combined.
  • Pour batter into the greased dish and place dish on a trivet inside pressure cooker with water below.
  • Cook on high pressure for 30 minutes, followed by 10 minutes of natural release before quick releasing remaining pressure.
  • Serve warm with brandy sauce made from butter, sugar, water, cinnamon sticks, vanilla pod, salt, and brandy simmered together.

Notes

To store leftovers, refrigerate up to 3 days or freeze up to 1 month. Reheat gently to preserve texture.