English Jam Pudding - cooking recipe

Ingredients

9 tbsp softened butter
1/3 cup sugar
2 None large eggs
1 tsp vanilla extract
1/3 cup plus 5 tsp self-rising flour, sifted
1/2 cup milk
5 1/2 tbsp strawberry jam
None None Whipped cream, creme anglaise, to serve

Preparation

In a small bowl, using an electric mixer, beat butter and sugar together until pale and creamy.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Lightly fold flour and milk alternately into creamed mixture until combined.
Lightly grease a 5-cup pudding basin or heat-proof earthenware bowl. Cover base of basin with jam, then fill with pudding mixture. Cover basin tightly with greased parchment, then foil, and secure with kitchen string around the basin's rim.
Place a small trivet in to pressure cooker. Lower pudding onto trivet. Pour in 4 cups boiling water (water should reach no more than halfway up the basin).
Close the pressure cooker. Bring up to pressure following the manufactures instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat. Cook on medium for 40 minutes.
Release pressure following instructions. Remove lid and lift pudding from cooker. Set aside 10 minutes. Remove string, foil and paper. Turn onto a plate. Serve hot with whipped cream and creme anglaise.