Instant Pot Spotted Dick (Gluten Free) - cooking recipe

Ingredients

1 cup shredded beef suet (cold, gluten free)
3/4 cup sweet rice flour
3/4 cup cornstarch or 3/4 cup tapioca starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 currants
1/4 cup raisins
1 lemon zest (zest from 1 lemon)

Preparation

Using a food processor or high speed blender, add the suet, sweet rice flour, starch, baking powder, xanthan gum, and salt. Pulse blend until it's mixed thoroughly. Then add suet/flour mixture to a mixing bowl.
Add egg to the suet/flour mixture in the mixing bowl, and begin gently mixing with a spatula. Slowly add the milk and continue to mix gently until a ball of dough is formed. You may have to start using your hands to get it thoroughly incorporated.
Add your currants, raisins and zest and mix with your hands.
Grease a pudding basin or bowl. I used a 4 cup Pyrex glass measuring cup. Place the dough in there and pat it flat on top.
Cover with parchment paper, then foil, and secure the edges with an elastic or twine.
Put 3-4 cups of water in an Instant Pot (depending on the size of pot you have), and place your steamer rack on the bottom. Place your basin/bowl on top of the steamer rack, secure the lid, and seal the valve.
Press \"Steam\" (or \"Manual\" and make sure it's on High Pressure and Normal) and set the timer for 1 hour and 10 minutes. Then leave it to steam.
After the timer goes off and the steaming is finished, open the valve to do the Quick Release of pressure. Remove the lid and carefully remove the (hot) basin/bowl. Let it sit to cool for 5 minutes.
Remove the parchment and foil, and gently invert the pudding onto a plate. Serve with your favourite custard.