Served smothered in custard, a warm Christmas Pudding is perhaps the most festive dessert there is.
Prep Time: 20 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 50 mins
Servings: 8
Ingredients:
- 75g dried cranberries
- 75g dried raisins
- 75g dried sultanas
- 100g finely chopped dates
- 120ml Frangelico (hazelnut liqueur)
- 2 thumb sizes of raw ginger, peeled and finely chopped
- 75g soft butter (soften in the microwave for a few secs if you forgot to take it out of the fridge)
- 75g treacle/muscovado sugar
- 1 tablespoon mixed spice
- 1 teaspoon ground ginger spice
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 75g fresh breadcrumbs
- 2 large eggs
- 2 large carrots, grated
- 2 tablespoons treacle/molasses
- 2 teaspoons vanilla essence
- 70g self- raising flour (sifted)
Equipment Required:
Instructions:
- Beat the butter and sugar together with a hand whisk until well combined, then add the eggs, beating after each addition. The mixture will look like it has split, but don’t worry, it will come together again.
- Mix everything, apart from the flour, very well, until evenly combined. Fold in the flour (until just combined, don’t overmix) then scrape into a well buttered pudding tin/metal bowl about 20cm in diameter (it needs to fit into the pressure cooker with room for steam to circulate.)
- Cover the Pudding bowl with baking paper and tie some string around it to keep it in place.
- Cover the pudding bowl with foil as well, from the top down. Then place another layer of foil from the bottom up, to keep the water from getting inside the pudding. Lastly create a sling of foil around the pudding with enough of a gap to create a “handle” for easy removal of the pudding. The cooking time has taken this foil into account.
- Add 2 cups of cold water into the bottom of the pressure cooker.
- Lower the covered pudding with sling into the Pressure Cooker and close the lid.
- Set the Pressure Cooker to High Pressure setting and turn the heat of your induction/stove to high. Once the pressure pin rises and the pressure point has been reached, lower the heat to low, and set timer for 1 and a half hours.
- Ensure the pressure pin stays up throughout the cooking period. If it drops, take up the heat until it rises again.
- After 1 and a half hours tun off the heat and do a Natural Pressure Release until the pressure pin drops and then remove the pudding with oven gloved hands, by the sling.
- Remove the foil and the baking paper and cover with the plate you wish to serve the pudding on. Turn the pudding and plate over so the plate is on the bottom and your pudding slides out of the bowl onto it.
- Serve Immediately with Custard or ice cream.
Notes:
- If you wish to have a more matured flavour, this pudding can be made up to a year in advance. You can keep the pudding in the pudding bowl, wait for the pudding to cool, cover it with a clean piece of baking paper, and tie some string around it to keep it in place. Store the pudding somewhere dry and dark until Christmas day.
- When ready to serve it, cover it with foil as described above and pressure cook for 20 minutes until warmed through.
- You can use any combination of dried fruit that comes to 225g. Cranberries, raisins, sultanas, currants and dried cherries will all work.