Ginger pudding

To make rum caramel, stir sugar and water in medium, heavy-based frying pan on low heat, without boiling, until sugar dissolves. Increase heat to high and bring to boil; boil, uncovered, without stirring, for 5 minutes or until a deep caramel colour. Remove from heat and quickly whisk in remaining ingredients.

In stand mixer bowl fitted with a paddle attachment, beat butter, sugar and molasses for 3 minutes or until light and fluffy. Add eggs one at a time until combined. In 2 batches, fold in flour, baking powder, allspice and ginger. Fold in milk and glacè ginger.

Boil a full kettle. Grease a 6-cup- capacity pudding basin with extra butter. Pour 1/2 cup of the caramel into base of basin. Reserve remaining caramel. Pour batter into pudding basin.

Cover batter with baking paper and trim to fit, then cover with a lid or foil. Place a trivet in a 5.5 litre pressure cooker and place pudding basin on trivet. Pour boiling water into pressure cooker until it comes halfway up side of basin.

Cook on high pressure for 50 minutes, then release pressure using quick release. Carefully remove basin from cooker, allow to cool for 10 minutes before inverting onto a serving plate. Serve warm with reserved caramel and ice-cream.