Steaming Christmas Pudding: Pressure Cooker Time And Techniques

The cooking time for a Christmas pudding in a pressure cooker depends on the size of the pudding and the type of pressure cooker being used. For example, a large pudding cooked in an electric pressure cooker will take 3 hours, whereas a medium pudding cooked in a stove-top pressure cooker will take 1.5-2 hours. It is also recommended that you steam the pudding in a conventional way for 20 minutes first, to activate the baking powder and give a lighter pudding.

How to prepare the pudding basin

Preparing your pudding basin is an important step in the Christmas pudding-making process. Here is a step-by-step guide to ensure your basin is ready for steaming:

Firstly, select the right pudding basin for your needs. Pudding basins come in a variety of sizes and materials, including stoneware, metal, plastic, glass, stainless steel, boilable plastic, aluminium, and foil. Classic stoneware basins retain heat during cooking, while metal basins allow for quick heat penetration and are highly durable. Plastic basins are ideal for gifting puddings, as they are inexpensive and usually come with lids for easy transportation. Glass bowls can also be used, but they will produce a wider, squatter pudding.

Once you have selected your basin, it's important to ensure it fits your steamer. If using a glass bowl, it will not have a lid, so place a piece of baking parchment on top of the pudding batter before placing it in the bowl. Then, wrap the bowl tightly in a double layer of cling film and a double layer of foil. Make sure to overwrap the bowl, going over the top and underneath, turning the bowl a quarter each time you wrap to ensure no gaps are present for steam to enter.

If using a plastic pudding basin with a clip-on lid, grease the lid and basin before adding your pudding mixture. For other basin types, cover the basin with a triple layer of greaseproof paper or a layer of greaseproof paper tied securely with string and covered with foil.

Now your basin is prepared, you can add your pudding mixture. Be sure to press the mixture into the basin and leave at least 2.5 cm of headspace. Place the basin in your pressure cooker, ensuring it sits on a trivet or a folded cloth, and add water until it comes about 2 cm up the sides of the basin.

Finally, close the valve and cook under high pressure for the recommended time, usually around 2 hours for a large pudding.

By following these steps, your pudding basin will be ready for steaming, helping you create a delicious Christmas pudding to enjoy and share!

How to steam the pudding

Step 1: Prepare the Pudding Mixture

Firstly, prepare your Christmas pudding mixture. This can be done in advance and the longer you leave it, the more time the fruit has to soak up the booze, improving the flavour. A traditional Christmas pudding mixture will include dried fruit, spices, flour, eggs, breadcrumbs, sugar, suet, and alcohol.

Step 2: Grease the Pudding Basin

Next, grease a pudding basin. The size of the basin will depend on how much mixture you have made. A 1.2-litre basin is a good size for a medium pudding. Grease the basin with butter and line the base with a small disc of baking parchment.

Step 3: Cover the Pudding Basin

Cover the pudding basin with a double layer of baking parchment, with a pleat in the middle to allow for expansion. Secure the paper with string or rubber bands.

Step 4: Prepare the Pressure Cooker

Place a trivet or a folded piece of foil in the bottom of the pressure cooker. This will prevent the pudding basin from rattling around during cooking. Carefully place the pudding basin on top of the trivet or foil. The pudding does not need to be suspended above the water.

Step 5: Add Water and Steam

Pour freshly boiled water around the pudding basin to a depth of about 6-7 cm. Place the lid on the pressure cooker and bring to a boil. Leave to steam for around 15 minutes. Check the water level and top up if necessary.

Step 6: Bring to High Pressure and Cook

Lock the lid on the pressure cooker and bring to high pressure. Cook for around 2 hours at high pressure. Remove from the heat and leave to drop pressure naturally for about 5 minutes.

Step 7: Remove the Pudding and Cool

Unlock the pressure cooker and remove the pudding. Leave to cool completely. Replace the lid with new dry foil or baking parchment, ensuring it is well sealed. Store the pudding in a cool, dark place until you are ready to serve it.

Step 8: Reheat the Pudding

To reheat the pudding, place it back on a trivet or folded foil in the pressure cooker, and add the same amount of water as before. Bring to high pressure and cook for around 30 minutes. Leave to drop pressure naturally.

Step 9: Serve the Pudding

Remove the pudding from the basin and invert it onto a serving plate. For a flaming pudding, heat a small amount of vodka or brandy in a saucepan and carefully set it alight. Pour the flaming liquid over the pudding and serve.

Tips:

• You can make individual puddings by using smaller pudding basins or dariole moulds.
• If you are making individual puddings, this mixture will be enough for 8 x 200ml basins.
• Stack the puddings in your pressure cooker or cook in batches if necessary.
• Steam with the lid loose for 15 minutes, then lock the lid and cook at high pressure for 40 minutes.
• On the day of serving, these individual puddings will only need to be reheated for 10 minutes.
• You can also make a gluten-free version of this pudding by substituting gluten-free flour and ground almonds for the regular flour and breadcrumbs.

How to pressure cook the pudding

Ingredients

• Dried fruit (e.g. raisins, sultanas, currants, mixed peel, dried pitted prunes, figs or pears, glacé cherries)
• Alcohol (e.g. rum, brandy, sherry, vodka)
• Flour (self-raising, plain or gluten-free)
• Spices (e.g. cinnamon, allspice, cloves, cardamom, mixed spice, ginger powder)
• Breadcrumbs
• Sugar (dark muscovado, light muscovado, brown)
• Butter
• Eggs
• Grated/chopped apple, carrot, quince or orange zest
• Baking parchment/greaseproof paper
• Foil
• String or elastic bands
• Beef or vegetable suet

Method

• Soak the dried fruit in alcohol. This can be done overnight or quickly in the pressure cooker.
• Mix all the remaining ingredients together, adding a pinch of salt, then stir in the soaked fruit.
• Grease a pudding basin and line the base with baking parchment.
• Spoon the mixture into the basin, pressing down to remove air pockets.
• Cover the basin with a layer of baking parchment and foil, securing tightly with string or elastic bands.
• Place a trivet or folded foil in the bottom of the pressure cooker to prevent the basin from rattling.
• Place the basin on top and carefully pour in freshly boiled water to a depth of around 6-7cm or 2cm/1 inch up the sides of the basin.
• Bring the water to the boil and leave to steam for around 15 minutes.
• Check the water level and top up if necessary, then lock the lid on and bring up to high pressure.
• Cook for 1-3 hours at high pressure, depending on the size of the pudding.
• Remove from the heat and leave to drop pressure naturally for around 5 minutes.
• Unlock the pressure cooker and remove the pudding, leaving to cool completely.
• Replace the lid with new dry foil or baking parchment and store in a cool, dark place until ready to serve.
• To reheat the pudding, place it back on a trivet or folded foil with the same amount of water and bring up to high pressure.
• Cook for around 30 minutes at high pressure, then leave to drop pressure naturally.
• Remove the pudding from the basin and invert onto a serving plate.
• For a flaming pudding, heat some vodka in a small saucepan or ladle and carefully set it alight, pouring it over the pudding.

Tips

• It is best to steam the pudding in a conventional way for 20 minutes first, to activate the baking powder and create a lighter pudding.
• The pudding can be cooked in china, heatproof glass, stainless steel, boilable plastic, aluminium or foil basins. If using aluminium or foil basins, line them with greased greaseproof paper to prevent the acid from the fruit attacking the surface.
• The size of the pudding basin is important – it should be around 2cm smaller in diameter than the inner pot of the pressure cooker to allow the steam to circulate safely.
• The height of the basin is also crucial – it must not be too high for the pressure cooker and should not sit against the valves.

How to reheat the pudding

Once you've made your Christmas pudding, you'll want to reheat it before serving. Here's a step-by-step guide to reheating your pudding using a pressure cooker:

• Place the pudding on a trivet or folded foil inside the pressure cooker. This will prevent the basin from rattling around during cooking.
• Add enough water to the pressure cooker to reach a depth of about 2 cm or 1 inch up the sides of the basin.
• Close the lid of the pressure cooker and bring it up to high pressure.
• For small puddings, cook under high pressure for about 10 minutes. For medium and large puddings, cook for around 30 minutes.
• Allow the pressure to drop naturally before opening the cooker and removing the pudding.
• If desired, you can use the keep warm function on your pressure cooker to keep the pudding warm until you are ready to serve it.
• To create a flaming pudding, heat some vodka or brandy in a small saucepan or ladle and carefully set it alight. Pour the flaming liquid over the pudding and serve.

By following these steps, you can ensure your Christmas pudding is heated through and ready to enjoy!

How to serve the pudding

So, you've steamed your Christmas pudding to perfection in your pressure cooker, but how do you serve it? Well, there are a few traditional and alternative ways to present this classic dessert. Here are some detailed and direct instructions on how to serve your Christmas pudding:

Traditional Sauces and Accompaniments

The rich and heavy Christmas pudding is typically served with a variety of sauces and accompaniments to complement its dense texture and flavourful taste. Here are some classic options:

• Brandy Sauce: A favourite among many, this sauce is a light white sauce with a generous splash of brandy or cognac. It is essential to match the spirit in the sauce with the one used in the pudding to avoid a clash of flavours.
• Rum Sauce: Similar to the brandy sauce, a rum sauce is another classic option. Simply replace the brandy with rum in the white sauce for a perfect pairing.
• Brandy Butter: This is the quickest and richest option. Whip together some good dairy butter, icing sugar, and brandy, and dollop it onto the served puddings. As it melts, the brandy butter will soak into the pudding, adding even more richness and sweetness.
• Custard: For a less rich option, a plain vanilla custard is a perfect choice as it is less obtrusive and pairs well with the pudding's strong flavours.

Alternative Toppings and Presentations

If you're feeling adventurous or want to give your pudding a modern twist, there are several alternative toppings and presentations to try:

• Caramelised Baked Apple Terrine: This option, recommended by a Michelin-starred chef, includes serving the pudding with a caramelised baked apple terrine, Douglas fir pine-infused custard, and a scoop of Somerset apple brandy ice cream.
• Christmas Meal Leftovers: Why not use your Christmas meal leftovers as a topping? Create a cranberry jelly, set it, and then top it with a nutmeg and rum foam for a unique and festive touch.
• Marmalade and Cointreau Sauce: This boozy orange sauce is a perfect complement to the Christmas pudding. Simply simmer two parts orange marmalade and one part Cointreau until syrupy, then cool and pour over the pudding. For a child-friendly version, replace the Cointreau with fresh orange juice.
• Stem Ginger and Honeycomb Ice Cream: The creamy vanilla ice cream, fiery stem ginger, and crunchy honeycomb create a delightful combination of textures and flavours that pair exceptionally well with the Christmas pudding.
• Caramelised Pistachio and Pecan Garnish: For a sweet and crunchy topping, try drizzling shelled pistachios and pecans with honey and baking them in the oven until caramelised. Roughly chop them, and sprinkle them over the pudding for an extra nutty flavour and a soft, cakey texture.
• Baileys Custard: A delicious indulgent twist on traditional custard, simply stir some Baileys into your vanilla custard or shop-bought custard for a whiskey-based kick.
• Toasted Almond Custard: To reduce the sweetness of traditional custard, you can cut down on the sugar and add some toasted almond flakes for a nutty flavour and a delightful texture. Chestnuts can also be added for an even nuttier experience.
• Douglas Fir Infused White Sauce: This alcohol-free option adds a subtle pine taste to the pudding. Simply infuse the tender tips of a Douglas fir in milk, sugar, and flour, then combine with butter to create a smooth sauce.
• Prune Puree Yogurt: For a fresh flavour that cuts through the richness of the pudding, try making a prune puree by soaking prunes in an Earl Grey tea bag and brandy for a week. Then, blend the prunes with orange juice and fold the mixture into thick Greek yogurt.

Frequently asked questions