Rub butter into flour to consistency of breadcrumbs.
Whisk eggs and milk together in a separate bowl.
Make dumpling batter by mixing together flour and egg mixtures, together with lemon zest.
Cover hands in flour then roll golf ball size dumplings.
Bring sugar, golden syrup and butter to boil in the pressure cooker. Add water.
Gently drop in dumplings trying to keep them away from each other.
Close and lock Pressure Cooker and bring to pressure on high heat on setting 2 (Pressure is reached when the red Pressure Indicator has risen).
Once at heat, turn down pressure and cook for 4 minutes.
Quick pressure release by running under a cold tap.
Serve with vanilla ice-cream and drizzle over the remaining sauce.