Black Cap Pudding
|Mixed dried fruit||3 Ounce (75 Gram)|
|Soft brown sugar||2 Ounce (50 Gram)|
|Melted butter||15 Milliliter (1 Tablespoon)|
|Butter/Margarine||4 Ounce, softened (100 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Lemon||1⁄2 , rind grated|
|Self raising flour||6 Ounce (175 Gram)|
|Milk||30 Milliliter (2 Tablespoon)|
Crease a 900-ml (1 1/2-pint) pudding basin.
Mix together the dried fruit, brown sugar and melted butter and put the mixture in the pudding basin.
Cream together the softened butter and caster sugar until light and fluffy.
Beat in the lemon rind and the eggs, adding a little flour with each egg.
Beat in the remaining flour and milk and mix well.
Spoon the mixture into the basin and cover with greased foil.
Tie string round the rim and make a handle.
Put 1 litre (1 3/4 pints) water in the pressure cooker with the trivet and bring the water to the boil.
Lower the pudding into the cooker and put on the lid without the weight, lower the heat and steam for 15 minutes.
Then put on the weight and increase the heat to bring to low (5 lb) pressure.
Cook for 30 minutes.
Reduce pressure slowly.
Turn the pudding out on to a hot dish and serve with brandy butter or custard.