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Steamed pudding (in the Cook's Essentials pressure cooker)


For the 4 litre cooker:

175g (6 oz) butter, softened

175g (6 oz) self-raising flour

1tsp baking powder

175g (6 oz) caster sugar

3 eggs

4tbsp jam/ golden syrup/ marmalade and orange slices/ chocolate sauce for the topping


1.2 litre/ 2 pint pudding basin


For the 2.5 litre cooker:

110g (4 oz) butter, softened

110g (4 oz) self-raising flour

1/2 tsp baking powder

110g (4 oz) caster sugar

2 eggs

2tbsp jam/ golden syrup/ marmalade and orange slices/ chocolate sauce for the topping


600ml (1 pint) pudding basin

How to make it...


Place all the ingredients except the topping in a large bowl and beat together for two mintes until smooth and creamy.


Lightly oil the pudding basin and line the base with a 10cm/ 4” square of baking parchment.


Spoon in the topping, arranging sliced oranges around the edge of the basin if using them.  Now add the cake mixture, levelling the surface.  Cover with oiled, pleated foil and tie securely or fit an elastic band. Place crossed teaspoons or a pastry cutter in the base of the pressure cooker and add ¾ pt water then lower in the basin on a double strip of foil as a sling. Close pressure cooker and select ‘Brown’ or 'Saute'. Leave valve OPEN or set valve to 'Steam' and cook for 15 minutes then cancel programme, CLOSE valve or set valve to 'Pressure', select ‘Steam’ and cook for 30 minutes for the 2.5 litre cooker or 50 minutes for the 4 litre cooker. Open the valve to reduce the pressure then turn out the pudding onto a warm plate and serve with cream or custard.

s i m o n   b r o w n . t v

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