Lemon Steamed Pudding
Our sumptuous, syrupy lemon pudding uses mostly everyday essentials and only takes 45 minutes to cook, rather than the usual two hours of steaming normally required. That is just one of the benefits of pressure cookers; they cut cooking times by up to two thirds, making life that little bit easier.
Preparation time 20
Cooking time 15
1 Butter an 850ml pudding basin and pour the golden syrup into the bottom of the bowl.
2 In a large bowl cream together the butter, sugar and zest, then add the eggs and beat well before mixing in the flour gently. Spoon on top of the syrup.
3 Cover the top of the bowl with a double layer of greased greaseproof paper and secure in place by tying with string, ensuring you create a secure string handle for lifting out safely.
4 Pre-steam the pudding for 10 minutes by putting the lid on the pressure cooker but not cooking under pressure. Then turn the pressure regulator to 12 and bring up to pressure, cook for 35 minutes. Release the pressure slowly.
5 Meanwhile, blend half of the berries until smooth, then stir in the sugar and whole berries.
6 Serve berries either warm or at room temperature with the pudding. Use frozen berries if you can't get hold of fresh. De-frost before blending otherwise they will stick together.