Place flour in mixing bowl, add suet and sugar, stir to mix.

Stir in 2 tablespoons of the marmalade, the eggs and the milk to form a soft mixture.

Put the rest of the marmalade into the bottom of a well greased 2 pint pudding basin. Pour on the mixture, smooth the top and cover with a circle of greaseproof paper. Cover with foil, tied tightly around the rim

Put 2 pints of boiling water into pressure cooker, along with trivet, put the pudding onto trivet, put on lid, without weights, steam for 25 minutes (this allows it to rise)

Then Cook on low pressure for 30 minutes.

Remove from heat. Allow to de-pressurise at room temperature.

Remove basin from pan, remove foil and paper, invert on to warm plate, cut into portions and serve with lashings of custard.

You can use jam (preferably raspberry !) or golden syrup in place of marmalade.