CHERRY BAKEWELL STEAMED PUDDING

RECIPE -Steamed Cherry Bakewell Pudding

Instant Pot (mine is 6L Duo): 25 mins steam, valve open. Cancel and continue with 20 mins manual at high pressure - valve closed. 10 mins NPR, then release. Serves 4.

subheading: Ingredients:

150g frozen dark cherries, thawed.

115g castor sugar, plus 3 more Tbsp

110g butter.

2 eggs

½ Tsp almond essence

75g self-raising flour

75g ground almonds

2 Tbsp milk

RECIPE -Steamed Cherry Bakewell Pudding

Instant Pot (mine is 6L Duo): 25 mins steam, valve open. Cancel and continue with 20 mins manual at high pressure - valve closed. 10 mins NPR, then release. Serves

subheading: Method:

Butter your basin. Heat the cherries with the 3 Tbsp of sugar in a saucepan until the fruit starts to release its juice. Remove from heat and set aside.

Beat (not whisk) butter and rest of sugar until light and fluffy. Beat in eggs one at a time. Add almond essence.

Fold in flour and ground almonds. Add milk.

Put 100g of cherries in bottom of basin and put batter on top. Put lid on basin or cover with greaseproof paper and foil in the usual way if you don’t have a lid.

Fill IP with hot water up to about the 2L mark. Put trivet in IP. Carefully place basin on trivet. Put lid on IP. Press Steam button (valve open) and steam for 25 mins. The IP doesn't switch off automatically on the steam function, so set another timer and hit the cancel button when the time is up. Now close valve and set to manual for 20 mins. 10 mins NPR then release.

Turn the pudding onto a dish and pile on the remaining cherries, allowing juice to drizzle down sides. Serve with custard, yoghurt or cream

Note: I would have preferred a more almondy taste, so I'll try 1 tsp of essence next time - but be careful if you do, as too much would taste bitter.

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