Ingredients – quantity for 2 portions (3 Ramekins)

• 2 heaped tablespoons raspberry jam
• 58g butter
• 58g caster sugar – orig was 50g
• 1 large egg, beaten
• 1 tablespoons milk
• 58g Self-Raising flour – orig was 75g
• Butter, for greasing

Instructions

1. Grease 3 Ramekins (3.25in) with butter and then line the base with a circle of greaseproof paper. Put a dessert spoon of the jam into the bottom of each Ramekin.
2. Beat together the butter and sugar until it is light and pale in colour, this is essential for a light and fluffy pudding. Then beat in the eggs and the milk.
3. Sift the flour carefully into the mixture and fold it in gently before spooning the sponge mixture over the raspberry jam.
4. Cover the pudding with a sheet of greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
5. Ensure the trivet is in the pressure cooker and add 500ml boiled water.
6. Sit the Ramekins on the trivet.
7.  Close the lid and put on hob to boil over a high temperature.
8. Once pressure is high, 2^nd line, turn down the temperature to low and cook for 20 mins; keep an eye that the pressure does not go to high or drop below the 2^nd line.
9. Take off the heat and leave to naturally release for 10 mins.
10. Carefully remove the pudding from the machine using the 2 string handles if used.
11.  Remove the paper and foil and invert on to a serving plate. Serve immediately with custard or whatever you fancy…..

Ingredients – Makes one large pudding for 6 people

• 6 heaped tablespoons raspberry jam
• 175g butter
• 175g caster sugar
• 3 large eggs, beaten
• 3 tablespoons milk
• 175g Self-Raising flour – orig was 225g
• Butter, for greasing

Instructions

1. Grease a 2 pint (900g) pudding basin with butter and then line the base with a circle of greaseproof paper. Spoon the jam into the bottom of the basin
2. Beat together the butter and sugar until it is light and pale in colour, this is essential for a light and fluffy pudding. Then beat in the eggs with the milk.
3. Sift the flour carefully into the mixture and fold it in gently before spooning the sponge mixture over the raspberry jam.
4. If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
5. Add 300ml boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
6.  Add the reversable rack into the Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
7.  Close the lid and turn the pressure release valve to SEAL.
8. Move the programme slider right over to the LEFT to PRESSURE.
9.  Set the pressure to HIGH for 45 minutes and press the START button.
10. The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
11. Carefully remove the pudding from the machine using the racks handles, or the string if used.
12.  Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.