Ingredients

Instructions

1Grease a 2 pint pudding basin generously with butter and drizzle the golden syrup into the bottom

2In a large mixing bowl or the bowl of an electric mixer cream together the butter and sugar until light and creamy. Add the eggs one at a time mixing thoroughly between each addition. If the mixture begins to curdle add a tablespoon of the self-raising flour after each egg

3Add the flour to the batter and gently mix until just combined. Add the milk a little at a time until you have a thick but droppable consistency

4Pour your batter into your prepared basin and cover with a piece of greaseproof paper followed by a sheet of tin foil. Secure your lid with a piece of bakers twine

5Place an upturned plate in the base of your pressure cooker and fill with 2 cups of water. Place your pudding basin on top of the plate and secure the lid. Place your pressure cooker over a high heat until it reaches the low setting, once it has reached temperature turn your heat down to low and cook for 60 minutes

6Release the pressure using the natural method and remove the lid. Lift the pudding basin from the pan allow to cool for a few minutes. Remove the foil and turn your pudding out onto a serving plate. Serve with vanilla ice cream and enjoy.