1 c. honey                                            ½ t. salt

2 eggs                                                  ¾ c. chopped dates

½ t. vanilla                                           ½ c. pecan pieces

2 ¼ c. unbleached flour, sifted                1 c. evaporated milk

2 ½ t. baking powder                             ½ t. cinnamon

½ t. ground cloves

Cream butter until light and fluffy. Add honey, eggs and vanilla; beat 1 minute. Sift together flour, baking powder, cinnamon, cloves, nutmeg and salt. Add dates and nuts, mix until dates are flour coated. Add milk to flour mixture. Stir until well blended. Combine two mixtures. Pour into buttered 5 cup mold. Cover tightly with lid that fits mold. Place in pressure cooker on rack. Pour in hot water to come half way up side of mold. Close cooker lid tightly, start cooker on high heat. Let steam escape for 30 minutes. Place pressure regulator on vent pipe. When regulator begins to rock gently cook for an additional 45 minutes at medium heat. Remove. Cool immediately with cool water. When pressure drops remove regulator. Remove pudding. Cool slightly before removing from mold.