Steaming Plum Pudding: Pressure Cooker Perfection

Steaming plum pudding in a pressure cooker is an easy and quick way to make a delicious dessert. The process involves mixing dry and wet ingredients, including dried fruits, spices, and alcohol, and steaming the pudding in a greased bowl or basin placed inside the pressure cooker. The pressure cooker significantly reduces cooking time compared to traditional steaming methods, resulting in a moist and flavourful pudding.

To begin, prepare the pudding mixture by combining the dry and wet ingredients, such as flour, sugar, spices, breadcrumbs, suet, eggs, and alcohol-soaked dried fruits. Mix well and pour the batter into a greased pudding basin or bowl. Cover the bowl with greased aluminium foil or greaseproof paper, securing it with string or elastic bands.

Next, prepare the pressure cooker by adding the required amount of water, which depends on the size of the pudding. Place a steamer basket or rack inside the cooker and carefully lower the pudding bowl onto it. Secure the cooker lid according to the manufacturer's instructions.

Set the vent to Open or the steam-only setting to initiate the initial steaming phase. The steaming time will depend on the size of the pudding, with smaller puddings requiring shorter steaming times. After steaming, close the vent to achieve high pressure and cook the pudding at low pressure for the recommended time based on its size.

Once the cooking time is complete, remove the pressure cooker from the heat and allow it to release pressure naturally. Open the lid, carefully remove the pudding bowl using the foil handle, and let it cool. You can then serve the pudding with traditional toppings such as rum sauce, lemon sauce, or freshly whipped cream.

Prepare the ingredients

Preparing the ingredients for a plum pudding in a pressure cooker is a simple process. Here is a detailed, step-by-step guide:

• Gather the Ingredients: For this recipe, you will need a variety of ingredients, including dried fruits such as currants, raisins, sultanas, mixed peel, and blanched almonds. You will also need spices like mixed spice, plain flour, salt, breadcrumbs, brown sugar, shredded suet, lemon rind, black treacle, eggs, brandy, rum, and milk. You can also add your favourite alcohol to give it a unique twist.
• Clean and Prepare the Fruits: Start by cleaning and sorting through the dried fruits. Remove any stems or impurities, and give them a quick rinse if needed.
• Mix Dry Ingredients: In a separate bowl, combine the spices, flour, and salt. Sieve them together to ensure they are well combined and free of lumps.
• Add Wet Ingredients: To the dry mixture, add the beaten eggs, brandy, rum, treacle, and milk. Mix well until you have a soft and clingy consistency. You can adjust the amount of milk to achieve the desired texture.
• Prepare the Pudding Basin: Use a greased pudding basin with a capacity of about 0.55 litres (1 pint). Greasing the basin will make it easier to remove the pudding later. Leave at least 2.5 cm (1 inch) of headspace in the basin to allow for expansion during cooking.
• Cover the Basin: Cover the basin with a triple layer of greaseproof paper or a layer of greaseproof paper tied securely with string and covered with foil. This will help trap the steam and ensure even cooking.
• Final Mixing and Filling: Once your basin is ready, give the mixture one last stir to ensure everything is well combined. Carefully scoop the mixture into the prepared pudding basin, filling it to the appropriate level, leaving some headspace.

Your ingredients are now prepared and ready for the next steps of steaming and cooking in your pressure cooker.

Mix the ingredients

Mixing the ingredients for a plum pudding is a simple process, but it does require some care and attention. Here is a step-by-step guide to ensure your plum pudding mixture is perfect:

Firstly, gather all your ingredients and equipment. You will need a large mixing bowl, measuring cups and spoons, and a whisk or wooden spoon for combining the ingredients. It is also a good idea to prepare your pudding basin by greasing it with butter or vegetable shortening. This will make it easier to remove the pudding after cooking.

Next, measure out your dry ingredients. These typically include flour, spices, breadcrumbs, sugar, and suet or shortening. Some recipes may also call for nuts, such as chopped almonds or pecans. Combine these ingredients in your mixing bowl and stir well to ensure they are thoroughly mixed.

In a separate bowl, measure out your wet ingredients. This may include eggs, milk, brandy, rum, treacle, and lemon or orange zest. Beat the wet ingredients together until they are well combined and have a smooth consistency.

Now, it's time to combine the dry and wet ingredients. Gradually add the dry mixture to the wet mixture, stirring continuously to avoid lumps. This part is crucial, as you want to create a soft and clingy mixture. Add a little extra milk if needed to achieve the desired consistency.

Once your batter is ready, it's time to add the dried fruit. Common choices include raisins, sultanas, currants, and mixed peel. You can also soak these ingredients in alcohol beforehand for extra flavour. Fold the fruit into the batter gently, ensuring it is evenly distributed.

Finally, pour the mixture into your prepared pudding basin, leaving some space at the top to allow the pudding to rise. Cover the basin with greaseproof paper or foil, and it's ready for steaming in your pressure cooker!

Grease the pudding basin

Greasing the pudding basin is an important step in the process of steaming a plum pudding in a pressure cooker. The basin can be made of glass, ceramic, stainless steel or silicone, and it is essential to grease it properly to ensure the pudding doesn't stick and can be easily removed after cooking. Here are some detailed instructions on how to grease the pudding basin:

• 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 steam circulation. Also, ensure that the height of the basin does not exceed the maximum fill line indicated in your pressure cooker.
• Select a suitable greasing agent. You can use vegetable shortening, butter, or another type of fat. Soften the greasing agent to make it easier to spread.
• Take your chosen greasing agent and generously apply it to the interior of the pudding basin. Use your fingers or a pastry brush to coat the entire inner surface, paying extra attention to the sides and bottom of the basin.
• Once the basin is greased, you can proceed to the next step of preparing the pudding mixture. Remember to follow the specific instructions for your chosen plum pudding recipe.
• After the pudding mixture is ready, carefully transfer it into the greased pudding basin. Use a spatula to smooth the top and ensure there are no air pockets.
• Cover the basin with a disc of baking parchment, greaseproof paper, or foil. This will help retain moisture and prevent the pudding from drying out during cooking.
• If using foil, create a pleat in the centre by folding it lengthwise. This pleat will allow for the pudding to expand during cooking. Secure the foil or paper with string or an elastic band.
• At this point, your greased and filled pudding basin is ready for steaming in the pressure cooker. Follow the remaining steps in your chosen plum pudding recipe for cooking, cooling, and serving.

Cover the pudding basin

Covering the pudding basin is an important step in the process of steaming a plum pudding in a pressure cooker. Here are some detailed instructions on how to do it:

Firstly, you will need some aluminium foil and greaseproof paper or baking parchment. Take a piece of greaseproof paper or baking parchment and place it over the top of the pudding basin. It is important to ensure that the paper is large enough to cover the entire surface of the basin with some overlap. Then, take a piece of aluminium foil that is slightly larger than the greaseproof paper and place it on top. Again, make sure there is enough foil to cover the basin with some overlap.

Next, you will need to secure the coverings in place. You can do this by tying them securely with string or an elastic band. Make sure that the coverings are tight and won't come loose during the steaming process. You can also create a handle with the aluminium foil to make it easier to lift the pudding basin in and out of the pressure cooker. To do this, take a separate piece of aluminium foil, about 8 to 10 inches longer than the circumference of the basin. Fold this piece of foil into thirds lengthwise and slide it under the basin, bringing the ends up and over the sides.

Finally, carefully lower the covered pudding basin into the pressure cooker, following the rest of the instructions for steaming your plum pudding.

Steam the pudding

Now that your plum pudding mixture is ready, it's time to steam it in the pressure cooker.

First, put the mixture into a greased pudding basin, leaving at least 2.5 cm (1 inch) of headspace. You can use a 0.55-litre (1-pint) pudding basin for a 625g pudding. Cover the basin with a triple layer of greaseproof paper or a layer of greaseproof paper tied securely with string and covered with foil.

Next, pour water into the pressure cooker. The amount of water will depend on the size of your pudding. For example, a large 3-pound pudding requires 7 cups of water, while a small 6-ounce pudding takes about 3 cups.

Place a steamer basket or rack into the pressure cooker and lower the covered pudding basin over the rack or into the basket. Secure the cooker lid according to the manufacturer's instructions.

Set the vent to Open or the manufacturer's setting for steam-only, no-pressure cooking. Turn the stove burner to High.

Move the vent to High pressure or put the pressure gauge on weighted for High pressure. Reduce the pressure to Low once the pressure cooker begins to rock. This will initiate the second phase: cooking under pressure.

Cook the pudding at low pressure for an amount of time appropriate for its size. A small pudding needs about 50 minutes, while a large one can take more than 2.5 hours.

Finally, remove the pressure cooker from the heat and leave it to release pressure on its own for about 30 minutes. Open the lid and use the aluminium foil handle to remove the bowl from the pressure cooker. Leave the pudding to cool.

Frequently asked questions