This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
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175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Utensils
1L pudding basin
Step 1
Using the soft butter, grease 1L pudding basin. Add syrup to bottom of greased basin.
Step 2
In a large bowl, beatbutter, sugar, eggs, flour, baking powder and treacle togetherfor 2-3 minutes until well mixed.
Step 3
Spoon mixture into prepared basin. Cover with baking parchment. Then cover with a piece of foil large enough to overlap the sides and pleat in centre to allow for expansion. Tie with string and trim away any excess foil and paper.
Step 4
Add500ml water to cooking pot. Place the bottom layer of the reversible rack in the lower position in pot. Place pudding on rack. Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 60 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASEand select NORMAL RELEASE. Then press START STOPto begin cooking (the unit will build pressure forapproximately 14minutes before cooking begins).
Step 5
Carefully open lid when unit has finished releasingpressure. A cocktail stick inserted into centre of pudding should come out clean.
Step 6
Carefully invert pudding onto a plate. Serve warm with custard or cream and extra golden syrup if desired.
Using the soft butter, grease 1L pudding basin. Add syrup to bottom of greased basin.
175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Step 2 of 6
In a large bowl, beatbutter, sugar, eggs, flour, baking powder and treacle togetherfor 2-3 minutes until well mixed.
175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Step 3 of 6
Spoon mixture into prepared basin. Cover with baking parchment. Then cover with a piece of foil large enough to overlap the sides and pleat in centre to allow for expansion. Tie with string and trim away any excess foil and paper.
175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Step 4 of 6
Add500ml water to cooking pot. Place the bottom layer of the reversible rack in the lower position in pot. Place pudding on rack. Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 60 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASEand select NORMAL RELEASE. Then press START STOPto begin cooking (the unit will build pressure forapproximately 14minutes before cooking begins).
175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Step 5 of 6
Carefully open lid when unit has finished releasingpressure. A cocktail stick inserted into centre of pudding should come out clean.
175g
butter, softened plus extra for greasing
6 tbsp
golden syrup
175g
soft brown sugar
3
eggs
175g
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
500ml
water
Extra golden syrup, custard or cream, to serve
6oz
butter, softened plus extra for greasing
6 tbsp
golden syrup
6oz
soft brown sugar
3
eggs
6oz
self-raising flour, sifted with
1 tsp
baking powder
1 tbsp
treacle
17fl. oz
water
Extra golden syrup, custard or cream, to serve
Step 6 of 6
Carefully invert pudding onto a plate. Serve warm with custard or cream and extra golden syrup if desired.
