Ever since I published the “New Christmas Pudding” I’ve been getting requests from British and Aussie readers for a more “traditional” recipe. Many readers had used my pudding “technique” with great success but they had to follow their own recipe and hope for the best. These readers were quite tactful and elegant in communicating to me that I screwed with their tradition by sprinkling it with cranberries and whatnot.
So, this year I ordered a 1.5litre ceramic pudding mold and what later turned out to be 3 kilos of currants (oops!) from the UK. British goodies in hand I elegantly trotted to my kitchen to get steaming. Instead of re-inventing the whee… er.. pudding, I chose to adapt BBC’s Good Food Easy Christmas Pudding recipe to the pressure cooker – except, it doesn’t call for currants. Other than that, their recipe is really is easy in that you’re literally just measuring, mixing, dumping and going!
My Pudding Mods
In regards to the “currant” situation, Nigella was quite helpful, as she notes that currants can be replaced by the same weight in raisins or other dried fruit – so I reverse-engineered BBC’s recipe to include currants – but I left in the info for raisins (in case that’s all you can get your hands on). My currants must be particularly large because their volume and weight were almost exactly that of raisins.
Also, BBC’s recipe calls for self-rising flour which is something the majority of hip readers (located in the United States) can’t easily obtain so my recipe breaks-it out into flour, baking powder, and salt – but use self-rising flour instead if you’ve got it.
Finally, I broke out the British “mixed spice” into the individual spices. Actually, this is a great opportunity for my American readers to use-up that “pumpkin pie spice mix” that’s been taking up room on your spice rack. Simply replace the four 1/4 teaspoons of spices with a teaspoon of that and Bob’s your Uncle!
I also moved around the sequence of ingredients to how I usually make desserts to dirty the least amount of dishes (i.e. you only need one mixing bowl with this mod).
Your Pudding Mods
Use any 6-cup-capacity glass, ceramic or Corelle bowl in place of the pudding mold.
This pudding isn’t too fussy and takes to substitutions well.
My daughter is intolerant to wheat and she *really* wanted to try this pudding, so I made her a gluten-free version by substituting buckwheat crackers for breadcrumbs and all-purpose gluten-free flour mixture for the flour.
Sub the same quantity of sugar with your favorite sweetener, too!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||heat-proof bowl(s)||10 + 35 min.||High(2)||Natural|
- Serves: 10 servings
- Serving size: 1/10th
- Calories: 299.2
- TOTAL Fat: 11.7g
- TOTAL Carbs: 47.8g
- Sugar Carbs: 37.4g
- Sodium: 173.7mg
- Fiber Carbs: 3.5g
- Protein: 4.1g
- Cholesterol: 34.2g
- 1 large egg
- 1 cup (180g) light muscovado sugar/light brown sugar or raw sugar
- 1 cup (140g) currants or 1 cup raisins
- 1 cup (140) sultanas
- 1 cup (60g) finely grated butter
- 1 cup (70g) fresh whole wheat brown breadcrumbs (from around 2 thick slices of bread)
- 1 cup (90g) mixed nuts, chopped plus extra to decorate
- 1 tsp ground cinnamon powder
- ¼ teaspoon allspice powder
- ¼ teaspoon clove powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger powder
- 1 cup (250ml) whole milk
- 1 cup (130g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- Add two cups of water to the base of the pressure cooker and set aside.
- Butter the pudding mold and set aside.
- Construct a foil sling for the mold (see video) and set aside.
- In a medium mixing bowl break-up the egg and sugar.
- Then sprinkle in the currants, sultanas, butter, breadcrumbs, nuts, cinnamon, allspice, clove, nutmeg and ginger powder, milk, flour, baking powder, and salt.
- Mix well and tumble into the pudding mold.
- Place the uncovered bowl onto the sling and lower into the pressure cooker.
- Cover the pressure cooker with a normal lid, or plate - if you don't have one that fits your pressure cooker remove the pressure valve and gasket from the pressure cooker lid; or, set the valve to "release" or "no pressure".
- Electric pressure cookers:[b] turn on the Brown/Saute setting and when steam begins to sneak out of the pressure cooker (in about 10 minutes), start counting down 10 minutes of steam-without-pressure pre-cooking time.
[b]Stove top pressure cookers: turn on the heat to the highest setting. When steam begins coming out (in about 10 minutes), lower the heat to medium and start counting down 10 minutes of steam-without-pressure pre-cooking time.
- When time is up, remove the lid tilting it to the side to guide the condensation under the lid away from the pudding. Add the pressure cooking lid, or put the valve and gasket back on- the lid will be hot so use oven mitts or tongs to do this.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 35 minutes at high pressure.
Stovetop pressure cookers: Lock the lid, and cook for 30 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Leave the pressure cooker closed for an additional 10 minutes after the pressure has released - this is important as a pudding that is too hot coming out of the cooker will turn hard and dry very quickly. If you intend to cool the pudding and serve it at another time, anyway, leave the pudding in the cooker for 20 minutes more after the natural release.
- Remember to tilt the pressure cooking lid when you remove it to prevent the condensation from dibbling back onto the pudding.
- Lift the pudding out of the pressure cooker and cover tightly until ready to invert and serve.
- Serve with an optional dousing of butterscotch sauce (further down this page).
- Wrap tightly and refrigerate for up to a week or freeze for up to three months - do not store at room temperature.
- Pop the pudding back in the mold, and pressure cook for 5 minutes - release pressure naturally..
- Serves: approx 1.5 cups
- Serving size: 1 tablespoon
- Calories: 75.2
- TOTAL Fat: 6.5g
- Sugar Carbs: 4.3g
- Sodium: 4.2mg
- Fiber Carbs: 0g
- Protein: 0.2g
- Cholesterol: 21.4mg
- 6 tablespoons (85g) butter
- ½ cup (100g) light muscovado sugar
- 1 cup (200ml) Heavy double cream
- 1 teaspoon vanilla extract
- Put all of the ingredients in a pan, or the pressure cooker base, and bring to a boil, stirring constantly. Simmer for an additional 2-3 minutes, continuing to stir, until the sugar has dissolved and the sauce is pale caramel color.
- Remove the pot from the heat and pour over the pudding and decorate with the whole mixed nuts.