In a bowl combine the dates, boiling water and molasses. Mix and let cool.
In another bowl combine the flour, baking powder and salt.
In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.
To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.
Divide batter evenly into the 8 buttered ramekins.
Cover each ramekin with a piece of buttered foil, making sure to seal well.
Stack the ramekins in the rack.
Place the rack into the pressure cooker.
Pour in 2 cups of water around the rack.
Lock the lid in place, and place over high heat to bring up to pressure.
Reduce heat to med-low (to keep an even pressure).
Continue to cook for 20 minutes.
While the puddings are cooking make the Caramel Sauce.
When the pudding is done, release pressure, and carefully remove ramekins from pressure cooker.
Remove foil from ramekins.
Serve puddings warm, along with the Caramel Sauce.
To make the Caramel Sauce:
Combine the brown sugar, cream butter and vanilla in a small saucepan.
Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.
Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.
Remove from heat and keep warm.
Pour over warm pudding.
I used 6 oz. ramekins that about 3 1/4 inches wide.
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