Recipe

Make Cake

1. Butter a 6-inch (15 cm) springform pan.
2. In a small pot, bring the water and dates to a boil. Add the baking soda and mix well. Remove from the heat and let cool at room temperature before adding it to the batter.
3. In a bowl, combine the flour and baking powder.
4. In another bowl, cream the butter with the brown sugar using an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, add the dry ingredients, alternating with the milk, then add the date mixture, mixing until combined. Pour the batter into the prepared pan.
5. Prepare a water bath in the pressure cooker: pour 1 ½ cups (375 ml) of water into the container of your pressure cooker and add the silicone grill. Place the springform pan on the grill (see note). Secure the lid and set to High pressure. Set the cooking time to 25 minutes.

Make Caramel Sauce

1. Meanwhile, in a small pot, bring the cream and brown sugar to a boil. Simmer for 2 minutes. Set aside.
2. When ready, let your pressure cooker depressurize naturally (about 10 minutes), then remove the lid.
3. Remove the pan from the cooker. Use a clean dishcloth to gently absorb any water that may have settled on the surface of the pudding. Using a toothpick, prick the entire surface and pour the sauce overtop. Let cool before unmolding, at least 30 minutes. Serve warm or cold.