Steam Pudding: Pressure Cooker Magic!

Yes, you can steam a pudding in a pressure cooker. This method is faster than traditional steaming or boiling, and it also reduces the amount of steam released into your kitchen. It's important to note that the type of pudding basin you use matters. Plastic pudding basins, for example, are not recommended as the lids may warp under pressure. Additionally, if you're using the pressure cooking function, the pudding may become heavy as the air bubbles from the baking powder are unable to expand. Therefore, it's best to use a traditional steaming method if possible.

How to prepare your pudding basin

Preparing your pudding basin is a crucial step in the process of steaming a pudding in a pressure cooker. Here is a step-by-step guide to help you prepare your pudding basin:

Grease the Pudding Basin:

Start by greasing the inside of your pudding basin with butter. This step ensures that the pudding will not stick to the basin and helps create a smooth surface for the pudding to cook evenly.

Line the Basin with Greaseproof Paper:

Cut a round piece of greaseproof paper, also known as baking parchment, to fit the base of the pudding basin. Place it inside, ensuring it covers the buttered surface. This paper will act as a barrier between the pudding and the basin, making it easier to remove the pudding later.

Prepare the Pudding Mixture:

If you are making a sponge pudding, carefully pour the mixture into the basin, using a spatula or the back of a spoon to level it out. This step ensures that the sponge mixture remains light and airy. For a fruit-based pudding, like a Christmas pudding, pack the mixture tightly into the basin to eliminate any gaps.

Create a Pleat:

Cut a large square of aluminium foil and a slightly smaller square of greaseproof paper. Place the greaseproof paper on top of the foil and create a pleat by folding a crease in the centre of both sheets. This pleat is essential as it gives the pudding room to expand during the cooking process.

Cover the Basin:

Place the foil and greaseproof paper over the pudding basin, ensuring the pleat is at the top. Secure it tightly with string, wrapping it around the basin at least twice to keep it in place. Cut away any excess greaseproof paper, then tuck the foil underneath to create a watertight seal.

Create a Handle:

To make it easier to lift the pudding basin in and out of the pressure cooker, create a handle by threading a double length of string through the string already tied around the basin. Pull it through to the other side and secure it tightly.

Your pudding basin is now ready to be placed into the pressure cooker for steaming! Remember to follow the manufacturer's instructions for safe and proper use of your pressure cooker.

The benefits of steaming a pudding in a pressure cooker

Steaming a pudding in a pressure cooker has many benefits. Firstly, it is a faster method than traditional steaming, which can take several hours. Pressure cookers can reduce cooking time by up to two-thirds, so you can have your pudding ready to eat in a fraction of the time.

Another advantage of using a pressure cooker is that it is more convenient and requires less effort. Traditional steaming methods involve continuously monitoring the water level to ensure it doesn't evaporate, and regularly topping up the water to prevent the pan from burning. In contrast, pressure cookers require very little water, and there is hardly any evaporation, so you don't need to keep a constant eye on them.

Additionally, pressure cookers are versatile and can be used for a variety of pudding recipes. You can steam syrup sponges, carrot puddings, Christmas puddings, and many other types of puddings in a pressure cooker.

Finally, pressure cookers are ideal for making steamed puddings as they create a moist and tender texture. The steam generated inside the cooker ensures that the pudding stays moist, resulting in a soft and fluffy texture that is difficult to achieve by other cooking methods.

Overall, using a pressure cooker to steam a pudding offers several benefits, including reduced cooking time, convenience, versatility, and the ability to create a moist and tender dessert.

How to steam a sponge pudding

Firstly, gather your ingredients. You will need: 2 tablespoons of white breadcrumbs, 150g of soft butter (plus 1 teaspoon for greasing), 1/2 teaspoon of lemon extract, 150g of self-raising flour, golden syrup, milk, sugar, and 3 eggs.

Now, prepare your equipment. Grease a 1-litre pudding basin with the extra butter. Place the golden syrup in the basin and stir in the breadcrumbs. Put a full kettle on to boil.

In a separate bowl, beat the butter and sugar until very light and fluffy. Beat in the lemon extract and vanilla extract, then beat in the eggs one at a time. Fold in the flour, and before it is completely mixed, add the milk. Be careful not to over-stir the mixture, as this will toughen the mix.

Scoop the mixture into your prepared basin. If it has a lid, put it on. If not, use a disc of baking parchment and then a piece of foil to cover the pudding. Scrunch the foil up under the rim of the basin and secure it with string or an elastic band.

Place the trivet that comes with your pressure cooker in the inner pot and pour in the boiled water to approximately the 2-litre mark inside. Carefully place the pudding onto the trivet, put the lid on, and open the valve. Set the pressure cooker to Steam and set a timer for 20 minutes.

Once the timer goes off, close the valve, press Cancel, and then press Manual. Adjust the setting to 25 minutes on High. Allow a natural pressure release for 10 minutes, then carefully retrieve the hot pudding with oven gloves. Remove the lid/foil and run a knife around the edge of the pudding before turning it out onto a serving plate.

Your steamed sponge pudding is now ready to serve! Eat immediately with hot custard. Enjoy!

How to steam a Christmas pudding

Steaming a Christmas pudding in a pressure cooker is a great way to save time and avoid the hassle of continuously monitoring the water level, as is necessary with traditional stovetop steaming. Here is a step-by-step guide on how to steam a Christmas pudding:

Preparation:

Before you begin steaming, there are a few important preparation steps to ensure the process goes smoothly:

• Choose the right equipment: Ensure you have a pressure cooker that is at least 6 litres/quarts in size to accommodate the pudding basin. You will also need a sturdy trivet with handles or a long foil strip folded into a pleat to create a sling for lowering and lifting the pudding basin.
• Prepare the pudding basin: Butter or grease a 1-litre pudding basin. If using a recipe that requires lining the basin with greaseproof or baking paper, be sure to do so securely, creating a handle with string or securing it with an elastic band.
• Prepare the pressure cooker: Add around 2-3 cm of water to the base of the pressure cooker. The exact amount will depend on the diameter of your cooker.

Steaming Process:

Now, you are ready to begin the steaming process:

• Bring the pressure cooker to high pressure: Close the lid and follow the manufacturer's instructions to bring the cooker to high pressure.
• Set the timer: Depending on the size of your pudding, adjust the timer accordingly. For mini puddings, set the timer for 40 minutes. Medium puddings will take between 1.5-2 hours, and a large pudding will need 3 hours.
• Allow for natural pressure release: Once the timer goes off, do not quick-release the pressure. Instead, allow the pressure to drop naturally. This is important for the pudding to cook thoroughly.
• Reheat if needed: If you are not serving the pudding immediately, you can leave it in the pressure cooker on the 'Warm' setting. To reheat on Christmas Day, set the timer for 10 minutes at high pressure for small puddings and 30 minutes for medium and large puddings.

Additional Tips:

• Foil sling: To create a foil sling, take a long strip of foil, fold it in half lengthwise, and then fold it again to create a sturdy 4-ply strip. This will help you lower and lift the pudding basin safely.
• Storing and serving: Once the pudding is cooked and cooled, store it in a cool, dry place until you are ready to serve it. You can flame the pudding with vodka for a dramatic presentation, and serve it with traditional accompaniments like rum sauce, cream, ice cream, or brandy butter.

How to steam a carrot pudding

Steaming a carrot pudding is a great way to cook this traditional dessert, and it can be done in a pressure cooker. Here is a step-by-step guide on how to do it:

Ingredients and Equipment:

• Pressure cooker
• Mixing bowl
• Spatula or whisk
• Measuring cups and spoons
• Bundt pan or oven-safe baking dish
• Trivet or rack that fits inside the pressure cooker
• Aluminium foil
• Instant-read thermometer (optional)

The Carrot Pudding Recipe:

For this recipe, you will need the following ingredients:

• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 2/3 cup shortening, frozen and grated
• 1/2 cup grated carrots
• 1/2 cup chopped pecans or walnuts
• 1 cup dry bread crumbs
• 4 tablespoons butter
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1 cup all-purpose flour

Method:

• In a large mixing bowl, whisk together the brown sugar, molasses, and eggs until well combined.
• Add the flour and spices and stir until just blended.
• Fold in the shortening, carrots, raisins, nuts, and bread crumbs.
• Spoon the batter into a greased half-sized Bundt pan or oven-safe baking dish.
• Cover the pan with aluminium foil and poke a hole in the centre of the foil.
• Prepare a foil sling by taking an 18-inch strip of foil and folding it lengthwise twice to create a sturdy strip. This will be used to lift the pan out of the pressure cooker later.
• Pour 1 1/2 cups of water into the pressure cooker and place the trivet or rack inside.
• Centre the Bundt pan on the foil strip and lower it into the pressure cooker, folding the foil strips down so they do not interfere with the lid.
• Lock the lid in place and select the "High Pressure" setting. Set the timer for 60 minutes.
• When the beep sounds, turn off the pressure cooker and allow for a natural pressure release.
• Carefully remove the Bundt pan from the pressure cooker and place it on a wire rack to cool, uncovered, for 10 minutes.
• After 10 minutes, unmold the pudding onto a serving platter and let it cool completely.

Serving:

The carrot pudding can be served warm or at room temperature with a rum or lemon sauce. It can also be refrigerated and enjoyed cold.

Storage:

The carrot pudding can be stored in an airtight container in the refrigerator for up to 3 days.

Tips:

• If you prefer, you can substitute butter for the shortening in this recipe.
• You can also adjust the spices according to your taste preferences.
• To check if the pudding is cooked through, insert an instant-read thermometer into the centre; it should read at least 98°C.

Frequently asked questions