How to Cook Christmas Puddings in Pressure Cookers
- 1). Add flour, bread crumbs, suet and mixed dried fruit to a mixing bowl. Mix ingredients together until well blended.
- 2). Grate the orange, lemon and cooking apple. Add the grated orange, lemon and apple to the mixing bowl of dry ingredients. Continue to mix the ingredients after each addition.
- 3). Stir in the seedless raisins. After adding the seedless raisins, grate one carrot. Add the grated carrot to the mixing bowl, and continue blending the ingredients together.
- 4). Crack open two eggs and add them to the mixture. Combine treacle, cinnamon, nutmeg, sugar, candid peel and salt in a separate mixing bowl. Sift the ingredients together. Pour the mixture into the pudding mix and stir until blended.
- 5). Add 10 oz. of dark beer to the pudding mixture. Once all of the ingredients are mixed, cover the mixing bowl with a towel. Let the bowl sit out at room temperature over night, or for at least nine hours.
- 6). Pour the mixture into greased pudding bowls. Secure the tops of the bowls with waxed paper and string.
- 7). Place the pudding bowls in a pressure cooker. Fill the pressure cooker with water to barely cover the pudding bowls, and secure the pressure cooker's lid.
- 8). Set the pressure cooker on the 5 lb. setting. Cook the pudding for 2 ½ hours.
- 9). Release the cooking pressure slowly by running it under cold water. Once the pressure cooker cools, slowly remove the pudding bowls.
- 10
Store the pudding in a dark, cool environment for one month to allow it to mature. Serve the pudding on Christmas day.