Pressure Cooker Syrup Pudding
This simple Syrup pudding is a vintage baking classic. This modest pressure cooker pud is a please all midweek treat for you and your family.
Cooking time 60 minutes
1 Grease a 2 pint pudding basin generously with butter and drizzle the golden syrup into the bottom.
2 In 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.
3 Add 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.
4 Pour 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.
5 Place 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.
6 Release 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.