Steaming Dessert: Pressure Cooker Steamed Pudding Perfection

Cooking steamed pudding in a pressure cooker is a great way to save time and effort. Traditional steamed puddings are cooked in a large pan of water on the stove top for several hours, but a pressure cooker can cut cooking times by up to two-thirds.

To cook a steamed pudding in a pressure cooker, you'll need to do a period of regular steaming before applying any pressure. This is because if you just use the pressure cooking function, the sponges can become heavy as the air bubbles generated by the baking powder are unable to expand in the same way. For a basic steamed syrup sponge pudding, grease a pudding basin and pour golden syrup into the bottom. In a large bowl, cream together butter, sugar and zest, then add eggs and beat well before mixing in the flour gently. Spoon the mixture on top of the syrup. Cover the top of the bowl with greased greaseproof paper and secure with string. Put the trivet that comes with the pressure cooker in the inner pot and pour in just-boiled water. Carefully place the pudding onto the trivet, put the lid on and open the valve. Set to steam and set a timer for 20 minutes. When the timer is up, close the valve and set to Manual High for 25 minutes. Allow a natural pressure release for 10 minutes, then retrieve the pudding with oven gloves.

Prepare your ingredients

Preparing your ingredients is the first step to achieving a delicious steamed pudding. The ingredients you will need will vary depending on the type of steamed pudding you wish to make. Here are some common ingredients and steps to prepare them:

Fruits and Nuts

Some steamed pudding recipes call for dried fruits such as raisins, sultanas, currants, cranberries, or cherries. If you want to include these in your pudding, it is a good idea to soak them in alcohol beforehand. This step is not mandatory, but it can add an extra layer of flavour and moisture to your pudding. Soak the fruits in your alcohol of choice (rum, brandy, or whiskey work well) for a few weeks or even a couple of months in advance. If you are short on time, you can also soak them overnight or use fresh fruits instead.

Nuts are also a common addition to steamed puddings. Finely chop your choice of nuts (pecans, walnuts, or almonds) and add them to your mixture.

Spices

Spices are essential for adding warmth and depth of flavour to your steamed pudding. Cinnamon, allspice, and nutmeg are classic choices, but feel free to experiment with other spices like cardamom or mixed spice blends. You can also enhance the spice flavour by adding grated citrus zest (lemon or orange) or extracts.

Breadcrumbs

Breadcrumbs are a traditional ingredient in British steamed puddings. They act as a binding agent and help give the pudding a soft, moist texture. You can make your own breadcrumbs by processing slices of white bread in a food processor. Store-bought breadcrumbs are also an option if you prefer convenience.

Fats

Fats like butter, shortening, or suet are necessary for a rich, tender pudding. If using butter, allow it to come to room temperature before using so that it creams easily with the sugar. Shortening should be frozen and grated, while suet can be challenging to find in some regions and may need to be pre-ordered from a butcher.

Eggs

Eggs are a key ingredient in steamed puddings, providing structure and moisture. Make sure your eggs are at room temperature before using, as this will help them incorporate more easily into your mixture.

Syrup

Golden syrup is a classic choice for steamed puddings, adding a rich, sweet flavour. Other options include corn syrup, pancake syrup, or molasses, depending on your taste preferences.

Flour

Self-raising flour is typically used in steamed pudding recipes, but you can also use plain flour with the addition of baking powder and bicarbonate of soda. Ensure your flour is measured accurately, as too much flour can result in a dry, heavy pudding.

Once you have gathered and prepared all your ingredients, you will be well on your way to creating a delicious steamed pudding in your pressure cooker!

Grease your pudding basin

Greasing your pudding basin is an important step in the process of making steamed pudding in a pressure cooker. Here is a detailed, step-by-step guide to ensure your basin is properly greased:

First, choose the right type and size of pudding basin. It should be made of heat-safe material such as metal, ceramic, or plastic. The size of the basin will depend on the quantity of pudding you want to make. For a larger pudding, you may need a basin with a capacity of 1.4 to 1.7 litres. For smaller puddings, you can use individual plastic pudding basins or darioles.

Next, prepare the greasing agent. Butter is a common choice, but you can also use other fats such as shortening or suet. If using butter, take a small amount, perhaps a teaspoon, and soften it to make it easier to spread.

Now, it's time to grease the basin. Use your finger or a pastry brush to coat the entire inner surface of the basin with the softened butter or fat. Be sure to get into all the nooks and crannies, especially around the edges and base of the basin. This step is crucial as it will ensure that your pudding doesn't stick to the basin, making it easier to remove later.

Once the basin is greased, you can move on to the next step in the recipe, such as pouring in the golden syrup or adding the batter. Remember to follow the rest of the recipe instructions carefully, including preparing a lid or covering for your pudding basin before placing it in the pressure cooker.

Greasing your pudding basin may seem like a small step, but it is essential to ensuring your steamed pudding turns out perfectly. By taking the time to properly grease your basin, you'll be rewarded with a delicious, moist pudding that can be easily removed from the basin and served to your eager guests.

Mix your ingredients

Mixing your ingredients is the first step to achieving a delicious steamed pudding. The ingredients you will need include butter, sugar, eggs, flour, and milk. You may also add additional flavourings such as lemon or vanilla extract, or spices like cinnamon and allspice. If you're feeling adventurous, you can even add some grated carrot or pecans to the mix!

Start by beating the butter and sugar until they are light and fluffy. This will form the foundation of your pudding. Next, beat in the eggs one at a time, followed by any extracts or spices you wish to include. At this point, you should also add in the grated carrot if you're using it.

Once everything is well combined, it's time to fold in the flour. Be careful not to over-mix at this stage, as it can toughen the batter. Finally, gently mix in the milk, taking care not to over-stir. Your batter is now ready!

For an extra special touch, you can prepare a sauce to serve with your pudding. A simple rum sauce can be made by stirring brown sugar and butter in a saucepan over medium heat until melted and smooth. Then, simply add cream, rum, and a pinch of cinnamon, and simmer until the sauce thickens.

Now that your ingredients are mixed and your sauce is prepared, it's time to move on to the next step—cooking your delicious steamed pudding in the pressure cooker!

Cover the pudding basin

Covering the pudding basin is an important step in the steamed pudding-making process. This is because it ensures that no water enters the basin during the cooking process, which could ruin the pudding. There are a few ways to do this effectively:

Using Foil and Greaseproof Paper

Take a piece of baking parchment (greaseproof paper) and a slightly larger piece of foil. Put a pleat about an inch deep across the middle of both, then lightly grease the parchment side. Place this, greased side down, over the pudding basin and secure it with an elastic band or string. Scrunch the excess paper and foil around the rim of the basin. This method is used in several recipes and is a good way to ensure the basin is well-covered.

Using a Pudding Basin Lid

If your pudding basin has a lid, you can simply pop it on to cover the basin. This is the quickest and easiest method, but not all basins come with lids.

Using Foil Alone

If you don't have greaseproof paper, you can just use foil. Take a piece of foil and scrunch it up under the rim of the basin, securing it with string or an elastic band if needed. This method is mentioned in several sources and is a good option if you don't have greaseproof paper.

Steam your pudding

Steaming your pudding is a great way to cook it through without drying it out. The gentle method of cooking gives a deceptively light sponge.

First, you'll want to prepare your pressure cooker by adding water to the bottom. The amount of water you add will depend on the size of your pudding basin, but generally, you'll want to add enough water to come about halfway up the side of the basin.

Next, you'll need to prepare your pudding basin. Butter or grease the basin and pour your chosen syrup into the bottom of the bowl. If using, you can also add breadcrumbs to the syrup and mix them together.

Now it's time to make your pudding batter. In a large bowl, cream together the butter, sugar, and zest. Then, add the eggs and beat well before gently mixing in the flour. If using, you can also fold in additional mix-ins like carrots, nuts, or spices.

Spoon the batter on top of the syrup in the pudding basin. Cover the top of the bowl with a double layer of greased greaseproof paper or foil, securing it in place with string or an elastic band. Create a handle with the string or elastic band, which will make it easier to lift the pudding out of the pressure cooker later.

Carefully lower the covered pudding basin into the pressure cooker, ensuring that it is sitting above the water, not in it. Close the lid and bring the pressure cooker up to pressure. The amount of time this takes will depend on your particular model, but it generally takes around 10 minutes.

Once the pressure cooker has reached pressure, start timing your cook. For most steamed puddings, you'll want to cook them at high pressure for 20-40 minutes. However, the exact cook time will depend on the size and type of pudding you're making, so be sure to refer to a specific recipe for the best results.

When the cook time is up, turn off the pressure cooker and allow the pressure to release naturally. Carefully remove the pudding basin from the pressure cooker using oven gloves to protect your hands. Remove the paper or foil covering and allow the pudding to cool.

Your steamed pudding is now ready to serve! You can enjoy it as is or with a variety of toppings like custard, rum or brandy butter, or a buttery spiced rum sauce.

Frequently asked questions