Category
Dessert
Serves
4
Prep
20
Cook
45
Ingredients
500g mixed fresh berries including blackberries raspberries & blueberries110g butter plus a little extra for greasing the bowl3tbsp golden syrup110g golden caster sugar2 free range eggsFinely grated zest of 2 lemons and 1 orange110g self raising flourGreaseproof paper and string1 tbsp icing sugar or caster sugar
Instructions
- Butter an 850ml pudding basin and pour the golden syrup into the bottom of the bowl
- 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
- 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
- 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
- Meanwhile, blend half of the berries until smooth, then stir in the sugar and whole berries
- 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.
Cooking hearty puds doesn't need to take hours, invest in a Prestige pressure cooker today and save time and energy on your meals.
