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16
STEAMED VANILLA & GOLDEN SYRUP PUDDING
Preparation Time: 15 minutes
Cook Time: 40 minutes (+ 10 minutes de-pressurising time)
Ingredients:
20g butter for greasing
½ cup castor sugar
120g butter, softened
1/2 tsp vanilla bean paste (or 1 tsp vanilla essence)
2 eggs
120g plain our
¼ cup milk
¾ cup golden syrup
Cream or ice cream to serve
Toasted aked almonds to serve
Method:
1. Generously grease a pudding bowl (16cm x 8cm) and pour in the golden syrup. Place the
trivet in the bottom of the pressure cooker bowl and ll the pressure cooker with 1 litre of
warm water (the water will need to come ¾ ways up the side of the pudding bowl).
2. Using electric beaters, cream the butter, sugar and vanilla until pale and uffy.
3. Add eggs one at a time and mix thoroughly, then stir in the our and milk to form a batter.
Pour the pudding batter into your prepared pudding bowl and double-wrap with aluminium
foil.
4. Take a 50cm length of foil and fold it long ways to form a 6cm wide strap. Place this under
the pudding bowl to gently lower it onto the trivet. Fold in the edges over the top of the
pudding bowl and place the pressure cooker lid on and lock it in place.
5. Press the PUDDING function and your pudding will be ready in approximately 40 minutes.
When the cooking cycle has nished, leave it on KEEP WARM for 10 minutes to slowly
release some of the pressure. Then manually release the remainder of the pressure using
the quick pressure release method before taking the pudding bowl out using the foil straps
to lift it out (always use oven mitts when doing this to avoid burning yourself).
6. Serve from the pudding bowl or carefully turn out onto a serving platter. Serve warm with
cream or ice-cream and a sprinkle of toasted aked almonds.
Serves 4-6
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