Category
Dessert
Serves
2
Cook
60 minutes
Ingredients
175g butter softened 100g golden syrup 100g caster sugar zest of 1 lemon 3 eggs beaten 175g self-raising flour To serve: 6 tbsp golden syrup & hot vanilla custard
Instructions
- Grease a 2 pint pudding basin generously with butter and drizzle the golden syrup into the bottom
- 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
- 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
- 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
- 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
- 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.
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.
