Golden Syrup and Fig Steamed Pudding

Cooking time: 30 minutes. Serves 4-6

INGRÉDIENTS

• 2 tbsp brown sugar
• 1½ tbsp golden syrup
• 1 egg
• 1½ tbsp marmalade
• 3 tbsp soft butter
• 1 cup self raising flour
• Pinch salt
• ½ cup milk
• ½ tsp baking soda
• ¼ cup dried figs, finely diced
• 1½ tbsp golden syrup extra
• Thick cream and maple syrup to serve

HOW TO MAKE

1. Combine butter, sugar and golden syrup in a bowl. Beat with electric beaters until slightly paler in colour. Add the egg. Stir in the marmalade. Sift flour and add to the creamed butter mix with the salt. Combine milk and baking soda and fold into the pudding mix. Stir through the figs. 
2. Pour the extra golden syrup into a lightly greased 1.4 litre soufflé dish. Spoon in pudding mixture, cover and seal well with a piece of lightly greased foil. Place a trivet in the Minut’Cook and add 1½ cups water put the dish on a folded tea towel. Pick up the ends of the cloth, lift the dish then carefully lower it onto the trivet. Place a plate that fits well onto the top of the foil (this is to prevent moisture getting into the pudding). Fold the ends of the cloth over the dish.
3. Close the lid. Set the cooker onto the High Pressure setting - Timer: 30 minutes. Test to check if the pudding is cooked by inserting a skewer into the middle of the pudding and cook a little longer if required. Open lid and use tongs to pull out the ends of the cloth over the sides of the cooker to cool slightly. After a few seconds, pick up the cloth ends and carefully use them to lift the dish from the cooker. Remove the plate and foil, and serve hot, spooned into bowls from the dish.
4. Serve with a drizzle of maple syrup and thick cream.

CREME CARAMEL

Cooking time: 30 minutes. Serves 4-6

INGRÉDIENTS

• 4 eggs, lightly beaten
• ⅓ cup caster sugar (extra)
• ⅓ cup water
• 2 tsp finely grated orange rind
• 1 cup caster sugar
• 1½ cups thickened cream
• ¾ cup milk
• 1 tbsp maple syrup
• 2 oranges, cut into segments 

HOW TO MAKE

1. Combine sugar and water in a saucepan, stir over a low heat until the sugar dissolves. Boil gently uncovered until the syrup is a golden toffee colour about 6 minutes.
2. Pour caramel into a lightly greased 1.4 litre soufflé dish, turn dish to cover the base with caramel.
3. Combine cream, milk, eggs, sugar, orange rind and maple syrup in a bowl and whisk to combine. Pour into the soufflé dish, cover and seal well with a piece of lightly greased foil. Place a trivet in the Minut’Cook and add 1½ cups water. Put the dish on a folded tea towel. Pick up the ends of the cloth, lift the dish then carefully lower it onto the trivet. Place a plate that fits well onto the top of the foil (this is to prevent moisture getting into the pudding). Fold the ends of the cloth over the dish.
4. Close the lid. Set the cooker onto the Low Pressure setting - Timer: 30 minutes. Open lid and use tongs to pull out the ends of the cloth over the sides of the cooker to cool slightly. After a few seconds, pick up the cloth ends and carefully use them to lift the dish from the cooker. Remove the plate and foil, and chill in dish
5. covered with plastic wrap overnight in refrigerator.
6. Serve with orange segments.

Note: if the crème caramel appears a little undercooked in the middle once cooking time is complete, this is okay as it will set overnight upon chilling.