Put butter in the base of the Tupperware Micro Pressure Cooker, and place it in the Microwave (900 watts) for 30 seconds to soften it.
Add Fruit, Brandy (Rum), Water and Syrup. Mix together well, with the Tupperware Large Spatula as it really gets to the base of the mixture and mixes well, then set aside for ten minutes. While mixture is settling, whisk your eggs with the Tupperware Whisk.
Add the eggs (mix well)
Add Sugar and Cinnamon (mix well)
Add Flour (1/2 cup at a time, mixing as you go)
Place the cover on the Tupperware Micro Pressure Cooker, ensuring that the gasket is in place and the locking mechanism is in place.
Microwave (900 Watts) for 14 minutes.
Once it’s finished, and the pressure has dropped, remove the cover and allow to sit for a few minutes while it releases itself from the sides of the Pressure Cooker.
Using your Spatula, or if you have a long Tupperware spatula, gently run down the sides and make sure it is not sticking to the edge.
Grab a cake cooler, turn it upside down onto the cake cooler and then allow the pudding to cool.