1.Wash combined fruit under cold water, drain. Combine fruit, the water, sugar and butter in a medium saucepan. Stir over high heat until butter melts and sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, 5 minutes. Transfer mixture to a large heatproof bowl, stir in soda, cool.
2.Stir eggs, sifted dry ingredients and rum into fruit mixture.
3.Grease a 1.25-litre (5-cup) pudding steamer, spoon mixture into steamer. Top with pleated baking paper and foil, secure with kitchen string or steamer lid.
4.Place steamer basket in 8-litre (32-cup) pressure cooker, add 2 cups (500ml) water. Place pudding steamer on a tea towel, use tea towel to lower steamer into basket in cooker. Fold tea towel overhang over top of steamer, secure lid of cooker. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 1 hour 10 minutes.
5.Release pressure using the quick release method, remove lid. Remove steamer from cooker, stand 10 minutes before turning out to serve.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This recipe is suitable to freeze.Note