It’s January. It’s cold, grey and miserable. It’s the end of the first working week of 2017 and I’ve cycled through all the gales and sleet… What we needed was internal central heating courtesy of traditional British stodge. I love syrup sponge pudding but I’ve only made it from scratch a few times. Once in the pressure cooker, and a couple of times in the microwave. It works OK in the microwave but the texture and flavour isn’t as good as a proper steamed pudding. Enter my beloved Instant Pot from stage right. From start to tummy in an hour. Oh yus!
For 4-6 portions you need:
- 100g vitalite
- 100g caster sugar
- 100g self raising flour
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp golden syrup
- Begin by making the sponge. Put everything apart from the custard and syrup in a bowl and using a hand whisk combine.
- Grease the sides of a souffle dish or other bowl that will fit inside your instant pot. Pour 3 tbsp of golden syrup into the base and scrape the sponge batter on top.
- Cover with foil and place on a trivet in the instant pot. Fill the IP to halfway up the pudding dish.
- Set to steam for 25 mins, then manual for 15. Do a quick pressure release and serve with lashings of custard. Collapse in front of the fire with a happily full belly!