- Cooking at the table
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01. December 2015
This recipe pre-steams the pudding without pressure and then cooks it with pressure. This procedure involves removing the pressure valve from the lid, and then putting it back on (carefully) when the lid is still hot. If you have a normal non-pressure cooking lid for your pressure cooker you can use that instead of fussing with the valve.
Put the dried cranberries and apricots, or dry fruit of your choice, in a small deep bowl and cover with boiling water. Then, tightly seal the top with plastic wrap and set aside - I used "soft" dried apricots that did no need to pre-soak. If your dried fruit is leathery and dry, definitely soak it.
Prepare a pudding mold, or 5-cup capacity heat-proof bowl by adding a drop of olive oil, and then spreading it around with a paper towel until the inside of the bowl is well covered, and set aside. If the bowl does not have handles, construct a foil sling (http://www.hippressurecooking.com/pressure-cooker-tip-sling-it-to-lift-it/) to lower and raise the pudding out of the pressure cooker.
Prepare the pressure cooker base with two cups of cold water and the steamer basket or trivet.
Into a food processor bowl add the flour, sugar, baking powder, cinnamon, ginger and salt. Pulse a few times to mix. Then, add the chopped butter and pulse a few more times until evenly distributed. Next, add the eggs and maple syrup, and pulse the processor a few times until well blended.
Strain the dried fruit, and give it a quick rinse under cold water if it's still a little bit hot. Sprinkle the dried fruit and grated carrot on top of the mixture. Use a spatula to stab, zig-zag and otherwise mix the fruit through the mixture.
Coax the pudding batter into the prepared bowl using the spatula. Lower the un-covered bowl onto the steamer basket and close the pressure cooker lid. Cover the pressure cooker with a normal lid - 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". For electric pressure cookers turn on the Brown/Saute setting, for stove top pressure cookers turn on the heat to the highest setting.
When steam begins coming out of the valve (in about 10 minutes), lower the heat to medium and begin counting 15 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 one - the lid will be hot so use oven mitts or tongs to do this.
Pressure cook for 30 to 35 minutes at high pressure. When time is up, open the pressure cooker with the Natural release method - 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.
Test for doneness by inserting a toothpick in the middle of the pudding - it should come out clean if the pudding is fully cooked.
Lift the pudding out of the pressure cooker and cover tightly until ready to invert and serve.
Serve with an optional dousing of fresh cream.