Chocoflan

Boil a full kettle. Place a trivet in base of a 5.5 litre pressure cooker. Pour in boiling water.

In a food processor, combine evaporated and condensed milks, cream cheese, eggs and vanilla. Process until smooth. Set aside.

To make Chocolate cake, combine sugar, flour, cocoa, bicarb, baking powder, salt and cinnamon in a large bowl. Whisk egg, yoghurt and vegetable oil in a large jug. Stir egg mixture into dry ingredients.

Spoon batter into base of a well greased 6-cup-capacity ring pan, gently flatten with a spatula. Pour over milk mixture and lower pan into cooker onto trivet, topping up water if needed (see Cook’s tip). Cook on high pressure for 15 minutes then naturally release pressure (approx. 20-30 minutes).

Chill in fridge for at least 6 hours or overnight. Loosen edges with a palette knife. Turn out onto a serving plate. Drizzle flan with caramel sauce and serve with raspberries.