Maple syrup and date puddings

  • 10 mins cooking
  • Serves 4
  • Print


Maple syrup and date puddings
  • 2/3 cup (90g) dried seedless dates
  • 2/3 cup (160ml) boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 45 gram butter
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1 tablespoon maple syrup
  • 1 egg
  • 1 egg yolk
  • 2/3 cup (100g) self-raising flour
  • 1/3 cup (50g) plain flour
Maple sauce
  • 2 tablespoon maple syrup
  • 1 tablespoon light brown sugar
  • 2 tablespoon water
  • 20 gram butter


Maple syrup and date puddings
  • 1
    Grease four 250ml ovenproof dishes.
  • 2
    Combine dates, the water and soda in food processor bowl and stand 5 minutes. Process date mixture until smooth. Add butter, sugar, syrup, egg and yolk; process until combined. Add sifted flours; process until combined.
  • 3
    Divide mixture among dishes and cover tightly with foil. Place 1½ cups (375ml) water in an 8-litre pressure cooker. Place dishes into cooker; secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
  • 4
    Meanwhile, to make maple sauce, combine ingredients in small saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to the boil and reduce heat. Simmer, uncovered, about 4 minutes or until thickened slightly.
  • 5
    Release cooker pressure using the quick release method; remove lid. Remove dishes from cooker. Turn puddings onto serving plates and serve drizzled with sauce.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using. Recipe not suitable to freeze.

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