Ingredients :
3 medium size bread slices 
1.1/2 cups milk 
6 tablespoons sugar 
3 eggs 
1/2 cup sugar for caramel 
1 tsp vanilla essence 
1.1/2 tsp Instant coffee
2 tsps cocoa powder (optional)

Method :
1) Put approx 2 cups water in a pressure cooker and place on medium heat.
2) Mix milk and 6 tbsps sugar and bring it to boil.
3) Cut bread into very small pieces.
4) Beat eggs until frothy.
5) Combine 1/2 cup sugar and 2 tablespoons of water in the pudding mould and bring it to a boil, stirring all the time, until the mixture is deep caramel in colour. Turn off the heat. Move the caramel to stick to the sides of the mould.
6) Add bread pieces, vanilla essence, coffee, cocoa powder and eggs to the milk. Mix with a light hand (not vigorously). This is important to ensure the pudding does not lose the air bubbles and turns out light and fluffy. Pour the mixture over the caramel.
7) Place the pudding mould in the (hot water) pressure cooker and cook without  the pressure whistle for 20 minutes on medium heat.
8) Turn out in a serving dish once it is cool. Refrigerate before serving.

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