Pressure Cooker Pease 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 CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
• In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
• Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
• Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
• After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.

PRESSURE COOKER RICE PUDDING

Steps:

• Melt butter in cooker and pour rice in and cover totally with butter.
• Add the sugar, milk, water and salt.
• Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
• In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
• Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
• Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

SLIMMING WORLD PEASE PUDDING IN THE INSTANT POT

Steps:

• Clean and slice your celery. Peel and dice your carrots and onion. Rinse your yellow split peas with a sieve or colander.
• Place the yellow split peas, carrots, onion and celery into the instant pot.
• Load up with 4 cups/960ml of water into the instant pot and stir the ingredients.
• Place the lid on the instant pot, set the valve to sealing and set the time to 25 minutes on high pressure.
• Use natural pressure release and manually release pressure.
• Stir, season with salt and pepper and blend.