Ingredients
- 4 tablespoons butter, softened
- ¾ cup sugar
- 1 large egg, lightly beaten
- 1 cup boiling water
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1¼ cups pitted dates, chopped finely
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Caramel sauce
- Nonstick spray
- 4-ounce ramekins
- Aluminum foil
How to Make It
- In a bowl, cream together butter and sugar until fluffy peaks have formed. Add egg and lightly mix. Slowly add in flour and baking powder—your mixture will look very crumbly at this moment.
- In a separate bowl, add dates, baking soda, vanilla extract, and boiling water. Mix well. Add this mixture to your other bowl of dough, and incorporate.
- Lightly spray ramekins with nonstick spray. Distribute dough into ramekins, filling ¾ of the way. Cover each ramekin with foil.
- Add 1½ cups water to your pot and insert trivet. Place ramekins on trivet. Don’t be afraid to stack! Lock lid and close vent. Cook on High Manual Pressure for 30 minutes and allow to NPR for 10 minutes. QPR any remaining pressure.
- Carefully remove ramekins from your pot. Allow to cool, and then flip onto a plate upside down. Remove ramekin. Serve with your favorite caramel sauce.