Classic steamed treacle pudding - instant pot

• 1 ¼ cups (6 ¼oz/177g) all-purpose flour
• ⅓ cup (2oz/57g) dark brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ⅓ cup (2 ½oz/71g) cold butter cubed
• 1 large egg
• ⅔ cups (5floz/150ml) whole milk
• 1 tablespoon golden syrup plus extra for the basin
• ½ teaspoon vanilla extract
• 1 small orange, zest, and juice

Ingredients

• Grease a medium, 1-liter pudding basin well with butter. Alternatively, you can use a heat resistant bowl.
• In a medium mixing bowl add in the flour, sugar, ginger, and baking soda and stir together.
• Add the butter and rub in using your fingers or a pastry blender until it resembles coarse breadcrumbs.
• In a separate mix together the egg, milk, golden syrup, and vanilla extract. Finely grate in the zest of the orange, then cut the orange and squeeze in the juice.
• Add the wet ingredients to the dry and mix them all together.
• Pour some extra golden syrup into the pudding basin (about 5 tablespoons), then pour the cake mixture in on top of it.
• Cover the pudding with a circle of greaseproof paper, followed by foil, and then tie in place with string.
• In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer.
• STOVE TOP: Cover and steam for roughly 1 ½-2 hrs, topping up with water when necessary.
• INSTANT POT: 30 minutes on high pressure
• While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it's warm so the sticky golden syrup layer stays in tack. Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.