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53
PAGE HEADER.....
CARAMEL PUDDING WITH
BUTTERSCOTCH SAUCE
Serves 4 to 6
INGREDIENTS
4 tablespoons butter
½ cup milk
1 egg, well beaten
2 teaspoons vanilla extract
1 cup (150g) self rising flour
½ teaspoon baking powder
Butterscotch Sauce
1
⁄3 cup (60g) brown sugar, well packed
1 tablespoon golden syrup
½ cup boiling water
METHOD
1. In a medium saucepan stir together
butter, milk and brown sugar over low
heat until butter has melted. Do not boil.
Remove from heat and allow to cool to
lukewarm.
2. Add egg and vanilla extract to milk.
Mix and whisk until well combined.
3. Sift together flour and baking powder
in a large bowl, gradually whisk in milk
mixture until batter is smooth.
4. Pour batter into a buttered 6 cup
pudding bowl or deep ovenproof dish.
Sprinkle over extra brown sugar. Drizzle
golden syrup evenly over the surface.
Gently pour boiling water over this
mixture. Grease a large sheet of foil and
secure over the top of dish to make a lid.
Pressure Cook Setting
5. Place trivet into removable cooking
bowl and pour in 3 cups of boiling water.
Place ovenproof dish onto trivet.
Secure lid.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
7. Enter 25 minutes TIME, time is
displayed on LED.
8. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
9. Press START/CANCEL button.
10. Once timer is “0” and 5 beeps sound,
release PRESSURE.
11. Open lid carefully.
12. Allow pudding to stand for 15 minutes
before serving.
13. Pudding should be cooked in the center.
Carefully invert pudding onto a large
plate and serve immediately. Serve with
ice cream or fresh cream.
NOTE
If using a metal pudding bowl the
cooking time may vary.
STEAM RECIPES - DESSERTS
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