(Prep + Cook Time: 20 mins | Servings: 6)

Nutrition Facts (Per Serving):  
Calories: 383   
Carbohydrate: 62.7g   
Protein: 6.3g   
Fat: 12.9g   
Sugar: 42.5g   

Ingredients :
4 oz. chopped dried apricots   
1 cup white flour   
1 cup raw sugar   
3 teaspoons baking powder   
4 eggs   
4 oz. dried cranberries; drained and chopped   
1 peeled and grated carrot   
1 teaspoon ground ginger   
Pinch of ground cinnamon   
Pinch of salt   
5 tablespoons butter   
3 tablespoons maple syrup   
Whipped cream (for serving)   

1- Blend the flour, sugar, ginger, cinnamon, salt and baking powder in a very blender.   
2- Add the eggs, maple syrup and butter for the mixture and blend again.   
3- Transfer a compounding to some bowl and add dried fruits and carrots.   
4- Pour a combination in to a greased 6-inch pudding mold.
5- Select the *Meat/Chicken* mode for the Power Pressure Cooker XL and hang up for 10 mins.   
6- Add 2 cups of water to the heating pot and hang up the trivet inside.   
7- Place the pudding mold from the trivet.   
8- Secure the lid and turn pressure knob for the closed position.   
9- Once done; release the stress completely and remove the lid. Chill well and serve.