Steamed Puddings

I noticed that the Jaimie Oliver pressure cooker recipe booklet had a recipe for a steamed pudding in it and was curious to try.  After a bit of poking around on the internet I decided to give the recipe here a try.  I was not disappointed at all.  It was well risen and light with all kinds of opportunity to vary the flavours of the recipe.  I'll be making this again.  It was a really quick make and needed no attention while steaming.  It would be wonderful with a splash of pouring custard or cream on top.

I did all of the mixing in my Kitchenaid mixer...so it was no work at all.  I love that this recipe really looks like you've gone all out...when really you haven't

Steamed Puddings

120 g golden sugar
120 g butter, softened
2 eggs
120 g flour
1/2 tsp salt
2 tsp powdered ginger
1 tsp baking powder
1/4 tsp vanilla
1 Tbsp brandy

golden syrup

Cream the sugar with the softened butter.  Add in eggs and beat until smooth.  Add all remaining except the golden syrup and mix batter until smooth.  Grease 5 small ramekins with butter and put a good heaping tsp of golden syrup into the bottom of each.  Divide the batter evenly between...on top of  the syrup and smooth over the surface..  At this point, the puddings can be cooked or frozen.  If freezing, cover with plastic wrap and freeze.  If cooking....cover with greased tinfoil loosely so there is room for expansion on the pudding as it cooks.  Place in your pressure cooler on a rack and fill with water so that the water comes half way up the sides of the ramekins.  Put on the lid and cook at high pressure for 35 minutes.  Remove from heat and vent the pressure.  Once you open, remove ramekins (use care as they will be hot) and turn out the pudding upside down onto a serving plate and eat warm as they are...or with a bit of pouring custard or cream.