Treacle Puddings

Cook time 30 minutes
Servings 4

Ingredients

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

Treacle Puddings

Method

Grease 1 x 15cm-wide (3 cup – capacity) heatproof pudding bowl with butter then add the treacle.

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.

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.

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.