Pressure Cooker Double Chocolate Pudding with Salted Caramel Sauce

Ingredients

Instructions

1Grease a 2-pint pudding basin with butter and line the base with a small circle of greaseproof paper. Sift the flour, cocoa, cinnamon and baking powder into a bowl, set aside

2In a large mixing bowl or the bowl of an electric mixer cream together the butter and sugar until light and creamy. Crack in the egg and mix till combined. Add the flour mixture to the batter in two additions, alternating with the milk. Stir through your chocolate chips then pour the batter into your prepared pudding tin

3Cover the tin with a piece of greaseproof paper followed by a sheet of tin foil. Secure your lid with a piece of bakers twine

4Place 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 - 70 minutes

5Release the pressure using the natural method and remove the lid. Lift the pudding basin from the pan and allow to cool for a few minutes. Remove the foil and turn your pudding out onto a serving plate

6For the Sauce: Melt the butter, sugar and golden syrup in a large, heavy saucepan, swirling occasionally to help the melting process. Once everything is melted together add the cream and salt before stirring with a wooden spoon. Pour into a serving jug and drizzle over your pudding. Any leftovers are perfect on ice cream.