|Golden syrup||6 Ounce (175 Gram)|
|Self raising flour||8 Ounce (225 Grams)|
|Salt||1⁄2 Teaspoon (Leveled)|
|Baking powder||1 Teaspoon (Leveled)|
|Ground ginger||1 Teaspoon (Leveled)|
|Shredded suet||4 Ounce (100 Grams)|
|Egg||1 , beaten|
|Milk||90 Milliliter (6 Tablespoon)|
|Golden syrup||2 Tablespoon (For Serving)|
Grease a 900-ml (1 1/2-pint) pudding basin well and put about one third of the syrup in the bottom.
Put the dry ingredients in a bowl, add the rest of the syrup and mix to a soft dough with the egg and milk.
Put the mixture in the prepared basin, 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, put in the trivet and bring to the boil.
Gently lower the pudding on to the trivet.
Put on the lid without the weight, lower the heat and steam for 15 minutes.
Then increase the heat to bring to low (5 lb) pressure.
Cook for 40 minutes.
Reduce pressure slowly.
Take out the pudding, loosen it from the basin and turn it out on to a hot dish.
Serve with golden syrup.