Steaming Christmas Pudding: Pressure Cooker Magic

Christmas pudding is a British festive classic and using a pressure cooker can help you save time, energy and effort. The process is simple: first, soak your dried fruit in alcohol, then mix all the ingredients and place them in a pudding basin. Cover the basin with greaseproof paper and foil, and place it in the pressure cooker with some water. Bring the cooker to high pressure and cook for around two hours, before releasing the pressure and leaving the pudding to cool.

How to prepare the pudding basin

Preparing the pudding basin is an important step in the process of steaming a Christmas pudding in a pressure cooker. Here is a detailed guide on how to do it:

Firstly, choose a pudding basin that is the right size for your pressure cooker. The basin should be at least 2 centimetres smaller in diameter than the inner pot of your pressure cooker to allow for adequate steam circulation. Also, ensure that the height of the basin does not exceed the maximum height allowed in your pressure cooker, and take into account the presence of any handles on the basin when measuring its diameter.

Once you have selected the appropriate basin, it's time to prepare the mixture. Combine all the ingredients, including the soaked fruit, in a large mixing bowl. It is traditional for each family member to take turns stirring the mixture and making a wish.

Next, grease your chosen pudding basin with butter or another suitable fat. Line the base of the basin with a small disc or circle of baking parchment or greaseproof paper. This will prevent the pudding from sticking to the bottom of the basin.

Now, it's time to fill the basin with the pudding mixture. Spoon the mixture into the basin, pressing down firmly to eliminate any air pockets. It is important to remove air pockets as they can affect the cooking process and the final texture of the pudding.

After filling the basin, cover the surface of the mixture with a layer of baking parchment or greaseproof paper. This will help to retain moisture and prevent the pudding from drying out during cooking.

Secure the baking parchment or greaseproof paper in place by tying it with string or securing it with an elastic band. You can also create a handle with the string for easier handling. If using an elastic band, ensure it is sturdy enough to hold the paper in place during the cooking process.

Finally, your pudding basin is ready to be placed in the pressure cooker for steaming. Place a trivet or a folded piece of cloth at the bottom of the pressure cooker to prevent the basin from rattling during cooking. Carefully lower the basin into the pressure cooker, placing it on top of the trivet or folded cloth. It is not necessary to suspend the basin above the water.

How to make a foil sling

Take a long length of foil and fold it twice lengthways, so it is 4-ply. You will end up with a very sturdy length of foil that you can use to lower your pudding into the pressure cooker. Place the pudding in the centre of the foil and lift it into the pressure cooker, placing it either on a trivet or onto a folded-up piece of cloth. It is not necessary for the basin to be suspended above the water.

How to store your pudding

Storing your Christmas pudding is a straightforward process, but there are a few key considerations to keep in mind. Firstly, it is best to store the pudding in the same bowl it was steamed in. Removing the pudding may cause it to break up, and you will need to return it to the bowl for steaming later. Cover the pudding with a fresh piece of baking parchment or greaseproof paper, and ensure the lid is snapped on tightly.

For added protection, you can wrap the bowl with two to three layers of clingfilm to keep it tightly sealed. The clingfilm can stay on when steaming the pudding again, and it also helps prevent the lid from popping off during the steaming process. If your bowl doesn't have a lid, wrap it tightly with a double layer of clingfilm followed by a double layer of foil, ensuring there are no gaps.

Store the pudding in a cool, dry, and dark place, away from direct heat and light. A spare room is a good option, and you can turn down the heat slightly in that room to create a cooler climate. The pudding will keep well in these conditions and can even be stored for up to a year.

If you are using a calico pudding, ensure that it is completely dry, especially the knot area, before storing it in a cool and dry area. The pudding must be hung up and not left resting on a shelf. Check the calico pudding once a month for any signs of mould.

Additionally, it is not necessary to store your Christmas pudding in the fridge or freezer. The alcohol and sugar act as preservatives, and storing at cool temperatures will make more space for items that require refrigeration.

How to reheat your pudding

The big day has arrived, and it's time to reheat your pudding. If you've made your Christmas pudding in advance and it's been maturing in a cool, dark place, you'll want to reheat it before serving. Here's a step-by-step guide to reheating your pudding using a pressure cooker:

• Prepare the Pudding Basin: Remove the pudding from storage and take off any previous wrapping. Cut a circle of baking parchment (parchment paper) to fit the top of the pudding basin. Wrap the basin tightly with a double layer of cling film (plastic wrap) and a layer of foil, sealing each layer securely.
• Prepare the Pressure Cooker: Place a trivet or folded foil at the bottom of your pressure cooker to prevent the pudding basin from rattling during cooking. Add enough water to the cooker so that it comes up to about 2 cm or 1 inch around the sides of the basin.
• Reheat the Pudding: Place the wrapped pudding basin on the trivet or folded foil inside the pressure cooker. Close the lid and cook under high pressure for the recommended time based on the size of your pudding. For small puddings, cook for 10 minutes, and for medium to large puddings, cook for 30 minutes.
• Release Pressure and Serve: After the cooking time is complete, release the pressure naturally until it reaches a safe level. Open the cooker and carefully remove the pudding. Remove the wrapping and baking parchment. Invert the pudding onto a serving plate and serve with your choice of accompaniments, such as rum or brandy butter, cream, ice cream, or custard.

By following these steps, your Christmas pudding will be perfectly reheated and ready to enjoy with your family and friends.

How to serve your pudding

Now for the moment you've been waiting for—serving your Christmas pudding!

First, remove the pudding from the bowl and turn it upside down on a plate. You can decorate your pudding before serving, or leave it plain.

Christmas pudding is traditionally served with brandy butter, double cream, ice cream, or custard. You can also serve it with rum sauce. If you want to make your own brandy butter, simply melt together sugar, butter, and alcohol. You can add a bit of cream if you want a rich, creamy texture, but if you prefer it less sweet, stick to sugar and butter. You don't have to use brandy; rum, calvados, or another spirit of your choice will work just as well.

Christmas pudding is quite alcoholic, so if you don't drink, go easy! It's also rich, so a little will go a long way.

If you want to make your pudding extra festive, try flaming it. Heat some vodka in a small saucepan or ladle and carefully set it alight. Pour it over the pudding, turn off the lights, and watch it burn.

Frequently asked questions