Marbled Coffee Sponge

• 100g soft margarine or butter
• 100g caster sugar
• 2 eggs (beaten)
• 100g self raising flour (sifted)
• 1 tsp (5 ml) coffee essence
• A few drops vanilla essence

Grease a 1,2 liters pudding base.

Place the trivet in the cooker.

Cream the fat and sugar until light and fluffy.

Add the beaten egg a little at a time, beating well after each addition. Beat in the flour.

Place half the mixture in another bowl and mix in coffee essence.

Add vanilla essence to other bowl.

Alternately spoon vanilla and then coffee mixture into basin.

Cover with double layer of greased greaseproof paper, pleated in the centre to allow for rising.

Tie securely with string.

Put 1.2 liters boiling water in the cooker plus 1 tablespoon (15 ml) of lemon juice, if you live in a hard water area.

Place the pudding basin in the basket and rest this on the trivet.

Set the pressure selector to the steam release postion, close the lid and pre-steam the pudding for 15 minutes. Then turn to pressure level 1, bring to full pressure and cook for 50 minutes.

Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector.

When the presure indicator drops down, open the lid.

Turn out the pudding and serve with custard or cream.