1 1 /2 cups ( 360 ml ) skimmed or toned milk 2 tablespoon ( 30 g )custard powder 175 g brown breadcrumbs 1/3 cup ( 80 g ) caster sugar or to taste 1 teaspoon ( 5 g ) mixed spice powder ½ teaspoon ( 2ml ) vanilla essence ½ cup ( 100 g ) dark raisins
Mix one- fourth cup milk and custard to a smooth paste. Boil the remaining milk. Remove from heat and blend into the custard paste.
Mix in the breadcrumbs and all the remaining ingredients , except raisins.
Arrange a layer of raisins at the base of pudding mould. Pour the breadcrumbs mixture over it. Secure the lid ( or close it with aluminium foil paper ).
Gently put the pudding mould in the pressure cooker and cook for 15 minutes. Remove from heat.
When pressure drops, remove the mould from the pressure cooker and invert it on a serving bowl. Serve the pudding hot or chilled.
Nutritive value of each serving – 318.3 Kcal Proteins -7.5 g Fat – 1.1 g Carbohydrates – 69.8 g