How to Steam Christmas Pudding in a Pressure Cooker
- 1). Combine 8 oz. currants, 1 lb. of seedless raisins, 4 oz. of chopped citrus peel, 8 oz. of breadcrumbs, 8 oz. of soft brown sugar, 4 oz. of plant flour, 1/4 tsp. of grated nutmeg, 1 large grated carrot and a pinch of salt into a large bowl.
- 2). Combine the ingredients together. Stir the ingredients well so that the peel does not stick together in clumps.
- 3). Beat four eggs and combine them to the mixture. Add 2 tbsp. of treacle, 5 oz. suet and 2 tbsp. of golden syrup. Add 4 oz. of brandy and 8 oz. of a stout beer. Mix the ingredients together so that the dry ingredients are now moist.
- 4). Pour the mixture into the pudding basin. Cover the basin with aluminum foil securely. Tent the aluminum foil so that you allow the pudding to expand.
- 5). Pour 3 cups of water into the pressure cooker. Place a steamer rack into the pressure cooker and place the pudding basin on top. Place the lid on the pressure cooker but leave the weight off.
- 6). Allow the steam to escape from the pressure cooker. Place the 5 lb. weight on the pressure cooker and bring it to high heat. Reduce the heat and cook the pudding on low for two to two and a half hours.
- 7). Hold the pressure cooker in the sink carefully at a slight angle. Run cold water over the pressure cooker slowly, but avoid getting water on the vent.
- 8). Allow the pressure to drop down to zero. Remove the lid and lift the pudding out with a wooden spoon.
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