Step 1

Place the cranberries and chopped apricots into a small bowl and pour boiling water over the top until they are covered. Let the dried fruit soak for one hour then strain and set aside to dry.

Step 2

In a mixing bowl, combine the flour, sugar, baking powder and spices and mix together well.

Step 3

Add the butter and use your hands to bring the ingredients together into a well mixed dough. You can opt to use a spatula as well but using your hands will really get the batter mixed well.

Step 4

Add the eggs, syrup and grated carrot and mix everything together until smooth.

Step 5

Fold in the dried fruits then pour the batter into a 5 cup heat proof bowl that you have coated with the olive oil.

Step 6

Place the Instant Pot® trivet in the bottom of the Instant Pot® bowl and set the pudding on top. Add one cup of water to the bottom of the instant Pot bowl then place the lid on. Close the Instant Pot® but turn the steam valve to “release” so that no pressure will form. Press “saute” and let the pudding start cooking in this manner for 20 minutes (you will have to set your own timer as the Instant Pot® will only track time when the steam valve is sealed.).

Step 7

Once the cake has steamed for 20 minutes, press the “Manual” button and set the timer for 35 minutes, cooking at high pressure. One the pudding has fully cooked, let the steam naturally release from the Instant Pot® (that means just let it sit for another 10-20 minutes).

Step 8

Remove the pudding from the Instant Pot® and flip out of the bowl and onto a plate. Serve once cooled to room temperature.