This dessert is perfect way to complete Christmas lunch! This recipe takes a twist on a traditional pudding by featuring our sweet, sticky Butterscotch Sauce.
INGREDIENTS:
- 500g mixed dried fruit
- 1/4 cup brandy, sherry or orange juice
- 95g Butter
- 110g Brown sugar
- 2 Tbs fig jam (warmed)
- 2 eggs (lightly beaten)
- 75g self-raising flour
- 1 tsp mixed spice
- 50g bread crumbs
- 50g almond meal
- 1 250ml jar of Mrs Oldbucks Pantry Butterscotch Sauce
METHOD:
- Place fruit, brandy, sherry or orange juice, butter and sugar in the large silicone bowl. Microwave for 2 minutes.
- Stir until butter melts and mixture is all combined.
- Add eggs and jam. Mix well.
- Add all other ingredients except the butterscotch sauce and and stir until combined.
- Tip into the small silicone bowl.
- Place 4 cups water in bottom of Pressure Cooker and insert the Pressure Cooker Silicone Basket. Place bowl on top of silicone basket and cover with aluminium foil over the top of the bowl.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
- Once at pressure, turn down the heat and cook for 50 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Remove bowl and cool in bowl for 5 minutes.
- Turn out on plate and cool for further 5-10 minutes. Top with Mrs Oldbucks Pantry Butterscotch Sauce and serve warm with ice-cream.
