Pressure Cooker Christmas Pudding Recipes

PRESSURE COOKER CHRISTMAS PUDDING

Steps:

• This recipe suits a 5 litre 'high-dome' pressure cooker and fills a 2pt / 1ltr bowl. Grease the bowl and place a circle of greaseproof paper in the base.
• Mix together the flour, sugar, suet then add the fruit & spice.
• Mix together the eggs, brandy & milk.
• Add the liquid to the dry mix and stir well.
• Place the mix in the greased bowl and place a double layer of greaseproof paper over the mix. Cover the bowl with aluminium foil and tie around the bowl with string to secure the foil.
• Place the trivet and the basket in the base of the pressure cooker and place the bowl in the basket. Fill the pressure cooker with cold water to approximately 20mm below the top of the bowl.
• Secure the pressure cooker lid and bring to pressure on the hob. Once pressure is reached, apply the 5lb weight (or maintain 5lb pressure) for 2.5hrs.
• The pudding can be served straight away or stored (covered with cling film) and re-streamed using the above steaming method (covering again with foil) for 30 mins

PRESSURE COOKER CHRISTMAS PUDDING

Steps:

• Put the dried cranberries and apricots, or dry fruit of your choice, in a small deep bowl and cover with boiling water. Then, tightly seal the top with plastic wrap and set aside - I used "soft" dried apricots that did no need to pre-soak. If your dried fruit is leathery and dry, definitely soak it.
• Prepare a pudding mould, or 5-cup capacity heat-proof bowl by adding a drop of olive oil, and then spreading it around with a paper towel until the inside of the bowl is well covered, and set aside. If the bowl does not have handles, construct a foil sling to lower and raise the pudding out of the pressure cooker.
• Prepare the pressure cooker base with two cups of cold water and the steamer basket or trivet.
• Into a food processor bowl add the flour, sugar, baking powder, cinnamon, ginger and salt . Pulse a few times to mix.
• Then, add the chopped butter and pulse a few more times until evenly distributed.
• Next, add the eggs and maple syrup, and pulse the processor a few times until well blended.
• Strain the dried fruit, and give it a quick rinse under cold water if it's still a little bit hot. Sprinkle the dried fruit and grated carrot on top of the mixture.
• Use a spatula to stab, zig-zag and otherwise mix the fruit through the mixture.
• Coax the pudding batter into the prepared bowl using the spatula. Lower the un-covered bowl onto the steamer basket and close the pressure cooker lid.
• Cover the pressure cooker with a normal lid, or plate - if you don't have one that fits your pressure cooker remove the pressure valve and gasket from the pressure cooker lid; or, set the valve to "release" or "no pressure".
• Electric pressure cookers: turn on the Brown/Saute setting and when steam starts sneak out of the pressure cooker (in about 10 minutes), start counting down 15 minutes of steam-without-pressure pre-cooking time. Stove top pressure cookers: turn on the heat to the highest setting. When steam begins coming out of the valve (in about 10 minutes), lower the heat to medium and start counting down 15 minutes of steam-without-pressure pre-cooking time.
• When time is up remove the lid tilting it to the side to guide the condensation under the lid away from the pudding. Add the pressure cooking lid, or put the valve and gasket back one - the lid will be hot so use oven mitts or tongs to do this.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 35 minutes at high pressure. Stove top pressure cookers: Lock the lid, and cook for 30 minutes at high pressure.
• When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the "keep warm" mode or unplug the cooker and open when the pressure indicator has gone down (about 20 minutes).
• Leave the pressure cooker closed for an additional 10 minutes after the pressure has released - this is important as a pudding that is too hot coming out of the cooker will turn hard and dry very quickly. If you intend to cool the pudding and serve it at another time, anyway, leave the pudding in the cooker for 20 minutes more after the natural release.
• Remember to tilt the pressure cooking lid when you remove it to prevent the condensation from dibbling back onto the pudding.
• Test for doneness by inserting a toothpick in the middle of the pudding - it should come out clean if the pudding is fully cooked.
• Lift the pudding out of the pressure cooker and cover tightly until ready to invert and serve.
• Serve with an optional dousing of fresh cream.

STEAMED CARROT PUDDING CAKE

Steps:

• In a large mixing bowl, whisk together brown sugar, molasses, and eggs. Add flour and spices and stir just until blended. Fold in shortening , carrots, raisins, nuts, and bread crumbs. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18" strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release the pressure. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, unmold on a serving platter. Spiced Rum Sauce Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and simmer until sauce thickens slightly, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)