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Generously butter a 1-litre pudding bowl or round bowl and set it aside.
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Fill a pressure cooker large enough to hold the pudding mold with 2 inches (5cm) of water and place it on your stove over medium-low heat.
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In a large bowl, beat the brown sugar and butter together, and then add the eggs and beat until fully mixed.
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Pour in the melted chocolate, milk, and vanilla extract and beat until combined.
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Sift the flour, flaxseed meal, cocoa powder, baking powder, and salt over the egg mixture and fold in until thoroughly combined.
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Pour the batter into your pudding mold and close the lid. Place in the pressure cooker and set to high.
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Once the gauge reaches the highest setting, turn the heat down to maintain temperature and steam for 23 minutes.
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Once the pudding is firm in the middle, remove from the pot and let sit for 10 minutes before unmolding onto a serving plate.
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Serve warm, drizzled with a chocolate sauce and with a side of vanilla ice cream or whipped cream.
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Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave or place back in the pudding mold and steam for a few minutes
