Instant Pot Christmas Pudding
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:00 h
- Ready In: 2:10 h
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This information is per serving.
Saturated Fat0.4 g
Trans Fat0.4 g
Unsaturated Fat0.2 g
Instant pot Christmas pudding. Christmas pudding is a traditional English dessert. Made with soft fruit, dried fruit, spices, eggs, and lots of alcohol! Ideal for those who prefer a boozy dessert over a non-alcoholic type.
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An electric pressure cooker is a type of kitchen appliance that cooks food quickly and with less water. It is a useful kitchen appliance for busy people who are always on the go.
Electric pressure cookers are energy-efficient, as they use less energy than regular cooking methods. They can also save money on gas or electricity, depending on the family’s situation.
They also have a safety feature that automatically turns off when there’s no more heat inside the pot. Electric pressure cookers have many benefits to offer, and it’s worth investing in one if you’re looking for an easy way to save time and money in your home!
What is Christmas Pudding?
Christmas pudding is a traditional British dessert that is typically served at Christmas dinner. It has a rich, dark fruitcake-like texture and is often served with brandy butter.
It can be made in the oven or in an Instant Pot pressure cooker. The Instant Pot version takes less than an hour to make and has a more moist texture.
Christmas pudding originated from medieval English puddings and was traditionally served on Christmas Day as part of Christmas dinner. It was originally called plum porridge because it contained raisins, figs, prunes, currants, dried fruit, spices, and sometimes nuts or suet (animal fat).
Instant Pot Christmas Pudding
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- 1 pound (480 g) dried fruits, such as raisins, sultanas, currents, etc)
- 2½ oz (75 g) candied peel, finelly chopped
- 3/4 cup (180 ml) rum or brandy
- 1/2 cup self-raising flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoom allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 5 oz (150 g) breadcrumbs
- 3/4 cup shredded suet
- 3/4 cup dark muscavado sugar
- 4 eggs, beaten
- 1/2 cup grated apple and quince mixture
In a mixing bowl, soak the dried fruits in the rum or brandy overnight.
In a large mixing bowl, combine the remaining ingredients, add a pinch of salt, then add soaked fruits. Mix well. Pile the mixture into pudding basins, pushing it down well, so you can minimize air pockets.
Make sure you have a heavy trivet or a fold-out of foil or parchment paper which you can tie with string or a rubber band wrapped around the top of your basin. To make a handle with foil, fold it in half lengthwise so that it is now 2 ply. Take the doubled-up piece of foil and put your hand inside the fold to make a "bowl". Twist one end tight around your hand and use rubber bands to securely attach to each other. This will keep your hands clean while cooking with metal utensils. You will end up with a very sturdy foil, which you can use to lower your pudding into the instant pot.
Add enough water to the base of your pressure cooker so that it reaches around 3 cm in height. The exact amount of water is dependent on the diameter of your instant pot. Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 40 minutes (mini), 1½ hours for medium, and 3 hours for a large pudding.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Allow the pudding to cool completely. Enjoy!