This Banana Caramel Pudding is cooked in a fraction of the time in a Pressure Cooker it would take to steam cook on the stove. It is served with warm caramel sauce and tastes amazing.
The cooking time for this Banana Caramel Pudding is based on my Pressure Cooker. The timer only begins once the ideal cooking pressure is reached; the time is not measured from when the cake is put in the pressure cooker. Most modern pressure cookers do this for you however some of the old school versions (like our parents and grandparents had) do not come with an inbuilt clock.
Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 15 minutes.
It can also be cooked the old school way in a pot of simmering water but allow 4 hours for that method.