Step 1

Butter 8 ramekins and set aside.

Step 2

In a bowl combine the dates, boiling water and molasses. Mix and let cool.

Step 3

In another bowl combine the flour, baking powder and salt.

Step 4

In a large bowl using a mixer, cream the brown sugar and butter till fluffy. Beat in the egg and vanilla.

Step 5

To this bowl, alternately add the date mixture and flour mixture, beating well after each addition.

Step 6

Divide batter evenly into the 8 buttered ramekins.

Step 7

Cover each ramekin with a piece of buttered foil, making sure to seal well.

Step 8

Stack the ramekins in the rack.

Step 9

Place the rack into the pressure cooker.

Step 10

Pour in 2 cups of water around the rack.

Step 11

Lock the lid in place, and place over high heat to bring up to pressure.

Step 12

Reduce heat to med-low (to keep an even pressure).

Step 13

Continue to cook for 20 minutes.

Step 14

While the puddings are cooking make the Caramel Sauce.

Step 15

When the pudding is done, release pressure, and carefully remove ramekins from pressure cooker.

Step 16

Remove foil from ramekins.

Step 17

Serve puddings warm, along with the Caramel Sauce.

Step 18

Combine the brown sugar, cream butter and vanilla in a small saucepan.

Step 19

Bring to a boil over medium high heat, stirring to ensure sugar is dissolved.

Step 20

Reduce heat and simmer for 5 minutes. Sauce should be smooth and slightly thickened.

Step 21

Remove from heat and keep warm.

Step 22

Pour over warm pudding.

Step 23

ENJOY!!