Treacle Pudding

• 150g butter plus extra for greasing, softened
• 150g caster sugar
• 1 tsp vanilla bean paste
• 3 eggs
• 225g self-raising flour
• 1 ½ tsp baking powder
• Pinch of salt
• 180ml (3/4 cup) milk
• 120ml treacle
• Dollop cream, to serve

#desserts #pressurecooker #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. Grease 1 x 15cm-wide (3 cup – capacity) heatproof pudding bowl with butter then add the treacle. 2. In a mixer cream the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time to incorporate them well. Mix together the flour, salt and baking powder. Now add half the flour mixture and on a low speed, combine to form a batter then add the milk followed by the remaining flour. 3. Portion the batter over the treacle, leaving a 2cm gap from the top, to leave room for rising. Cover the bowl with a piece of baking paper, then foil. Place in the steamer basket with 300ml of water in the bowl of the pressure cooker. Pressure cook for 30-40 minutes. 4. Remove and cool for 5 minutes before flipping carefully onto a plate. Serve with a generous dollop of cream and a dusting of icing sugar.