Pressure Cooker Lemon Steamed Pudding

Ingredients

• 500g mixed fresh berries including blackberries raspberries & blueberries
• 110g butter plus a little extra for greasing the bowl
• 3tbsp golden syrup
• 110g golden caster sugar
• 2 free range eggs
• Finely grated zest of 2 lemons and 1 orange
• 110g self raising flour
• Greaseproof paper and string
• 1 tbsp icing sugar or caster sugar

Instructions

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.