• Place fruit, brandy, sherry or orange juice, butter and sugar in the large silicone bowl. Microwave for 2 minutes.
• Stir until butter melts and mixture is all combined.
• Add eggs and jam. Mix well.
• Add all other ingredients and stir until combined.
• Tip into the small silicone bowl.
• Place 2 cups water in the bottom of the Pressure Cooker and insert the Pressure Cooker Silicone Basket. Place the bowl on top of the silicone basket and cover with aluminum foil over the top of the bowl.
• Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
• Once at pressure, turn down the heat and cook for 50 minutes.
• Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
• Remove bowl and cool in bowl for 5 minutes.
• Turn out on a plate and cool for a further 5-10 minutes and serve warm with custard, cream, or ice cream.

BUTTERSCOTCH SAUCE

• Put the sugar, syrup, and butter in a pan and slowly bring to a boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky, and glossy.