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Lemon Pudding Dessert Topped With Whipped Cream

Pressure Cooker Lemon Pudding Lemon Sauce

This delicious, sweet, and syrupy lemon dessert is made with everyday ingredients. It takes only 45 minutes to prepare, instead of the two hours that are usually required for steaming. One of the many benefits of using a pressure cooker is that it can reduce cooking time by as much as two-thirds
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 110 g Self-raising Flour
  • 3 tbsp golden syrup
  • Golden caster sugar 110g
  • 2 free-range eggs
  • The zest of two lemons and one orange, finely grated
  • 110 g of butter plus some extra to grease the bowl
  • 500 g Mixed fresh berries including blackberries raspberries & blueberries
  • Greaseproof paper with string
  • 1 tbsp of icing or caster sugar

Equipment

  • 1 Pressure Cooker

Method
 

  1. Butter an 850ml pudding bowl and pour the golden syrup in the bottom.
  2. In a large mixing bowl, cream the butter with the sugar and zest. Add the eggs, and beat until well combined. Then, gently fold in the flour. Pour on top of syrup
  3. Cover the top of your bowl with two layers of greaseproof paper, and tie them in place with string. This will create a handle that you can use to lift the bowl out.
  4. Pre-steaming the pudding is done by placing the lid over the pressure cooker for 10 minutes, but without cooking it under pressure. Turn the pressure regulator up to 12 to bring pressure to a boil, and cook for 35 min. Release the pressure slowly
  5. Meanwhile, blend half the berries to a smooth consistency, then add the sugar and the whole berries.
  6. Serve berries warm or at room temp with the pudding. If you cannot find fresh berries, use frozen berries. Blend the berries without defrosting them, otherwise they’ll stick together.

Notes

You don’t have to spend hours cooking hearty dishes. Invest in a pressure cooker and save yourself time and effort.