Pressure Cooked Toffee Pudding

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Utensils
Pudding tin lined with Glad Bake paper
Ingredients
150g chopped dried apricots or any dried fruit you wish
1tsp bicarbonate soda
300ml boiling water
70g butter
250g Wescobee honey
2 eggs
Zest of 1 lemon
1 tsp vanilla essence
1 1/4 cups self raising flour
Sauce Ingredients
½ cup brown sugar
1 cup cream
100g butter
100g dark chocolate pieces
Method
Mix chopped apricots and bicarbonate soda with boiling water. Soak until fruit is soft. Set aside until cool.
Cream butter and honey. Then add one egg at a time beating well after each egg. Add lemon zest and vanilla essence for flavour.
Fold in apricot mixture to the butter and honey.
Gently fold in flour. Pour into prepared tin and lock pressure cooker.
Cooking time starts once at full pressure.
Sauce Method
Gently melt sugar, cream and butter over low heat to sauce consistency.
Remove saucepan from heat, then if you must, stir in chocolate pieces. Serve with apricot pudding.
Preparation Cooking Time Pressure Release
20 minutes 30-40 minutes Cold water method