PRESSURE COOKER PUMPKIN PUDDING CAKES
Serves 4
  • Ingredients:
  • • 1/2 cup white chocolate chips
  • • 4 tablespoons unsalted butter
  • • 1/2 cup pumpkin purée
  • • 2 eggs, beaten
  • • 2 teaspoons pumpkin spice
  • • 6 tablespoons all-purpose flour
  • • Cooking oil spray
  • • Whipped Cream & toasted pecans, for garnish

Instructions:

  1. Using a double boiler or the microwave, melt together the white chocolate and butter over very low heat. Stir until smooth. Add the pumpkin puree and stir to combine. Add the beaten eggs, pumpkin pie spice and flour and mix well.
  2. Generously spray four 6-ounce ramekins with cooking spray. Divide the batter equally between the ramekins.
  3. Place the rack in the base of your Kalorik Pressure Cooker and pour in 1 cup of hot water. Place the ramekins on the rack in the pressure cooker.
  4. Lock the lid and set the cooking time to 7 minutes. Set the pressure cooker to high pressure, making sure that the steam vent is closed, and press “Start”.
  5. Once the pressure cooking is complete manually release the steam. Wait until the pressure fully releases, then open the lid. Carefully remove the ramekins from your pressure cooker. Invert the cake onto individual plates and serve with whipped cream and toasted pecans.
  • Recipe by
    Chef Jamie Gwen

  • Kalorik 10-in-1 Multi Use
    Pressure Cooker