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Pressure Cooker Christmas Pudding

By TheBoyLard (GoodFood Community)
A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6
For 'old style' high dome Tower / Prestige pressure cookers
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Ingredients

  • 100g Self Raising Flour
  • 75g Shredded Vegetable Suet
  • 100g Muscovado Sugar (Light Brown sugar is fine)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Mixed Spice
  • 500g Mixed Fruit
  • 1/2 Lemon Rind (Grated)
  • 1 tbsp Brandy
  • 1 tbsp Milk
  • 2 Medium Eggs

Method

  • STEP 1
    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.
  • STEP 2
    Mix together the flour, sugar, suet then add the fruit & spice.
  • STEP 3
    Mix together the eggs, brandy & milk.
  • STEP 4
    Add the liquid to the dry mix and stir well.
  • STEP 5
    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.
  • STEP 6
    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.
  • STEP 7
    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.
  • STEP 8
    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

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A star rating of 5 out of 5.2 ratings
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