Ingredients
Method
1.Grease 1.25-litre (5-cup), 16cm (6¼-inch) round ovenproof dish.
2.Beat butter, sugar and yolk in small bowl with electric mixer until light and fluffy. Beat in egg, transfer to large bowl. Stir in banana, then sifted dry ingredients and milk, in two batches. Spoon mixture into dish, cover tightly with foil.
3.Make caramel sauce. Combine ingredients in small saucepan, stir over heat, without boiling, until sugar dissolves. Reduce heat, simmer, stirring, about 3 minutes or until thickened slightly.Pour half the sauce into dish.
4.Place steamer basket in 6-litre (24-cup) pressure cooker, add 2 cups (500ml) water. Place dish on a tea towel, use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish, secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 32 minutes.
5.Release pressure using the quick release method; remove lid. Remove dish from cooker, serve pudding drizzled with remaining caramel sauce.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructionsbefore using. You will need 2 small over-ripe bananas (260g). Recipe not suitable to freeze
Note
