|Self raising flour||4 Ounce (100 Grams)|
|Fresh breadcrumbs||4 Ounce (100 Grams)|
|Shredded suet||4 Ounce (100 Grams)|
|Salt||1⁄2 Teaspoon (Leveled)|
|Soft brown sugar||2 Ounce (50 Grams)|
|Sultanas||2 Ounce (50 Grams)|
|Currants||2 Ounce (50 Grams)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Brown butter hard sauce||3 Ounce (80 Grams)|
Mix together all the dry ingredients in a bowl and stir in the milk to make a soft dough.
Put the mixture in a greased 900-ml (1 1/2-pint) basin, cover with greased foil, tie round rim with string and make a handle.
Put 1 litre (1 3/4 pints) water in the pressure cooker, put in the trivet and bring the water to the boil.
Lower pudding into the cooker.
Put on lid without the weight and lower the heat.
Steam for 15 minutes.
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 brown butter hard sauce.