Steaming Pudding: Pressure Cooker Time Perfection

Steamed puddings are a British tradition, and cooking them in a pressure cooker is a great way to save time and effort. The cooking time varies depending on the size of the pudding, but it typically ranges from 20 minutes to 3 hours. The pressure cooker not only reduces the cooking time but also eliminates the need for constant monitoring and topping up of water, making it a convenient option for busy cooks.

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 ensure your pudding basin is ready:

Step 1: Grease the Pudding Basin

Start by greasing the inside of your pudding basin with butter. This step will help prevent the pudding from sticking to the basin and make it easier to remove once it's cooked.

Step 2: Line the Basin with Greaseproof/Baking Parchment Paper

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

Step 3: Prepare the Filling

If you're making a sponge pudding, carefully pour the sponge mixture into the basin, using a spatula or the back of a spoon to level it out. This step ensures that the mixture stays light and airy. For a fruit-based pudding, like a Christmas pudding, pack the mixture tightly into the basin to ensure there are no gaps.

Step 4: Cover the Basin with Foil and Greaseproof Paper

Cut a large square of aluminium foil and a slightly smaller square of greaseproof paper. Place the greaseproof paper on top of the foil. You can brush the greaseproof paper with melted butter to prevent sticking. Create a pleat by folding a crease in the centre of both the paper and the foil. This pleat will allow the pudding to expand during cooking.

Step 5: Secure the Foil and Paper with String

Place the foil and paper over the pudding basin, ensuring the pleat is facing upwards. Tie the foil securely around the basin using a long piece of string. This step will help create a watertight seal.

Step 6: Trim and Tuck the Excess Foil and Paper

Cut away any excess greaseproof paper. Leave about a 2-inch (or 5-centimetre) border of foil and paper around the sides of the basin. Tuck the paper inside, then fold the foil around it to completely encase the paper, ensuring a watertight seal.

Step 7: Create a Handle for the Pudding Basin

Create a handle by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure it. This handle will make it easier to lift and remove the pudding from the pressure cooker after steaming.

Now that your pudding basin is prepared, you can place it inside your pressure cooker and begin steaming according to your recipe's instructions.

How to steam your pudding without a pressure cooker

If you don't have a pressure cooker, you can still steam a pudding on the stove top. Here's how:

First, grease a 1-litre pudding basin with butter. Put the Golden Syrup in its base, then stir in the breadcrumbs. Put a full kettle on to boil.

Beat 150g of soft butter with 150g of sugar until very light and fluffy. Beat in half a teaspoon of lemon extract and a teaspoon of vanilla extract, then beat in two eggs, one at a time.

Fold in 150g of self-raising flour, then, before it is completely mixed, mix in a small amount of milk. Work with light hands and do not over-stir or the mix will toughen.

Scoop the mixture into the 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 with string or an elastic band if needed.

Place a trivet in a large pan and pour in the boiled water from the kettle to about halfway up the side of the basin. Carefully place the pudding onto the trivet, put the lid on the pan and steam the pudding for 20 minutes.

After 20 minutes, remove the lid from the pan and the cover from the pudding. Run a knife around the edge of the pudding, then turn it out onto a serving plate. Eat immediately with hot custard!

How to steam your pudding in an Instant Pot

Steaming your pudding in an Instant Pot is a great way to save time and effort. Here's a step-by-step guide to help you get started:

Prepare your pudding basin:

Grease a 1-litre pudding basin with butter. If your basin has a lid, you can use that. Otherwise, use a disc of baking parchment and a piece of foil to cover the pudding. Secure it with string or an elastic band.

Prepare your Instant Pot:

Place the trivet that comes with the Instant Pot into the inner pot. Pour in enough just-boiled water to reach the 2-litre mark inside the pot.

Prepare your pudding mixture:

For a traditional British steamed syrup sponge pudding, beat together butter and sugar until light and fluffy. Add in lemon extract, vanilla extract, and eggs one at a time. Fold in the flour and milk, being careful not to over-stir.

Cook your pudding:

Carefully place the pudding basin onto the trivet inside the Instant Pot. Set the Instant Pot to Steam and open the valve. Set a timer for 20 minutes—this initial steaming phase is important to ensure your pudding rises evenly. After 20 minutes, close the valve, press Cancel, then press Manual and adjust the time to 25 minutes on High. Allow a Natural Pressure Release (NPR) for 10 minutes before carefully removing the hot pudding with oven gloves.

Serve your pudding:

Remove the lid/foil and run a knife around the edge of the pudding before turning it out onto a serving plate. Serve immediately with hot custard or a rum or lemon sauce.

Tips for success:

• It's important to use a pudding basin that fits comfortably inside your Instant Pot, leaving enough space for steam to circulate.
• Don't skip the initial steaming phase, as it helps ensure your pudding rises evenly.
• Always follow the manufacturer's instructions for use when cooking with an Instant Pot.
• Experiment with different flavours and ingredients to find your perfect pudding!

How to reheat your pudding

To reheat your pudding, you can use a pressure cooker. Here are the steps:

Step 1: Prepare the Pudding Basin

Place the pudding in a pudding basin. If your pudding basin doesn't have a lid, cover the top of the basin with a disc of baking parchment and then a piece of foil. Secure the covering with string or an elastic band. If your basin has a lid, you can skip this step.

Step 2: Pre-Steam the Pudding

Place a trivet at the bottom of the pressure cooker and pour in enough water to reach about 2 cm or 1 inch up the sides of the basin. Place the pudding basin on the trivet. Leave the valve open and pre-steam the pudding for about 10-20 minutes.

Step 3: Pressure Cook the Pudding

Close the valve and cook under high pressure for 20-30 minutes. Use natural release to reduce the pressure before opening the cooker and removing the pudding.

Step 4: Cool and Store the Pudding

Let the pudding cool down completely at room temperature. Then, remove the wrapping and baking parchment. Replace with fresh baking parchment and wrap again with a double layer of cling film and a layer of foil. Store the pudding in a cool, dry place.

Step 5: Reheat the Pudding

When you're ready to serve the pudding, place it back on a trivet in the pressure cooker. Add enough water to come about 2 cm or 1 inch up the sides of the basin. Cook under full pressure for about 30-40 minutes. If you're using an Instant Pot, you can use the "keep warm" function to keep the pudding warm until you're ready to serve it.

How to serve your pudding

Now that you've steamed your pudding, it's time to serve it! Here are some tips and ideas to help you present and enjoy your delicious creation:

Unmoulding the Pudding

Before serving, you'll need to remove the pudding from its basin or mould. To do this, carefully loosen the sides with a knife and then invert the pudding onto a serving plate. This step is important, as it will showcase the pudding's texture and allow you to add any desired toppings or sauces.

Presentation and Toppings

A steamed pudding is a beautiful sight, with its soft, moist cake-like texture. Enhance its appeal by adding a simple sauce or drizzle. Traditional options include custard, cream, ice cream, or brandy butter. For a boozy twist, try drizzling rum or calvados (apple brandy) over your pudding. If you're feeling creative, you can even flame your pudding with vodka for a dramatic presentation—just be sure to follow safety precautions!

Accompaniments

Serve your pudding with a large jug of hot custard for the ultimate comfort food experience. If you're feeling indulgent, add a scoop of ice cream on the side. For a lighter option, consider a dollop of crème fraîche.

Storage and Leftovers

If you have any leftover pudding, don't worry—it can be stored and enjoyed later! Wrap it tightly in greaseproof paper and foil or sterilised muslin, ensuring it's completely cool and dry before storage. With proper storage, your pudding can last for years, though some recommend consuming it within six months. Leftover Christmas pudding can be fried or used in a trifle for a tasty treat.

Portioning

Steamed puddings are typically rich and indulgent, so a little goes a long way. Consider slicing the pudding into generous wedges or thick slices, depending on its shape. This way, your guests can savour each bite without feeling overwhelmed.

Serving Temperature

Steamed puddings are typically served hot or warm. If your pudding has cooled down, simply reheat it gently before serving. You can use a microwave for small portions or pop it back into your pressure cooker or steamer for larger servings.

Frequently asked questions