Toffee pudding with toasted almonds and caramel sauce

In a mixing bowl, combine the eggs and sugar and beat until creamy.

Sift the flour and salt and add it little by little to the egg and sugar mixture, with the milk. Mix until incorporated.

In a small mixing bowl combine the apricot jam, vinegar and baking soda, add the apricot/baking soda mixture to the batter and mix well.

Transfer the batter to the inner pot of the Philips Electric Pressure Cooker, plug the machine in and set the pressure regulator valve to ‘bake’.

Turn the timer knob to 24 minutes, for the caramel sauce; in a small saucepan heat the butter and sugar until the sugar has dissolved. Add the vanilla essence and cream, remove from heat and mix through.

For the toasted almond flakes; simply arrange the almond flakes to a baking tray and roast in the oven on the grill setting until dark and roasted.

After baking pressure time has elapsed, turn the pressure regulator valve to ‘vent’ to allow any build up steam to escape before you open the lid.

Pour some the caramel sauce over the hot pudding and serve with roasted almond flakes and extra sauce (you might want to make double).

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.

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