How To Cook Christmas Pudding In Pressure Cooker

Learning how to cook Christmas pudding in a pressure cooker is a game-changer for the festive season. A pressure cooker offers a modern shortcut to the traditional steamed Christmas pudding, significantly cutting down the classic recipe’s lengthy cooking time. Instead of steaming for six to eight hours, you can have a rich, moist pudding ready in about two. This method preserves all the deep, spiced flavors while saving you considerable time and energy.

This guide will walk you through the entire process. We’ll cover everything from preparing your ingredients to the final flaming serve. You will get a reliable recipe and clear, step-by-step instructions.

By the end, you’ll be confident in using your pressure cooker for this holiday essential. Let’s get started.

how to cook christmas pudding in pressure cooker

This section provides the complete, detailed method for pressure cooker Christmas pudding. We break it down into manageable stages, from mixing to serving. Follow these steps for a perfect result every single time.

Essential Equipment and Ingredients

Before you begin, gather all your tools and ingredients. Having everything ready makes the process smooth and enjoyable. Here is what you will need.

Pressure Cooker Equipment

A 6-liter or larger pressure cooker. This size fits a standard 1.2-liter pudding basin.
A heatproof trivet or steamer rack that fits inside your cooker.
A 1.2-liter (2-pint) pudding basin, preferably with a lid. If your basin lacks a lid, you can use a double layer of greased parchment paper and foil secured with string.
Aluminum foil for creating a sling to lower and lift the basin.
Kitchen string (if not using a lidded basin).
Oven gloves for handling the hot basin.

Christmas Pudding Ingredients

This recipe makes one large pudding that serves 8-10 people. Ensure all your dried fruit is fresh and plump for the best flavor.

150g plain flour
1 tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
100g fresh white breadcrumbs
150g shredded suet (or vegetarian suet)
150g dark muscovado sugar
250g raisins
250g sultanas
100g currants
50g chopped mixed peel
1 large apple, grated (skin on)
Finely grated zest of 1 orange and 1 lemon
2 large eggs, beaten
3 tbsp brandy or stout, plus extra for flaming
100ml milk (approx.) to mix

Step-by-Step Cooking Instructions

Now, let’s move on to the actual cooking process. These instructions are detailed to ensure your success, even if your a first-time pudding maker.

1. Preparing the Pudding Basin

Proper preparation of your basin is crucial to prevent sticking. It’s a simple step that makes all the difference later.

Thoroughly grease the inside of your 1.2-liter pudding basin with butter. Use a generous amount, making sure to cover every crevice.
Cut a small circle of parchment paper and place it in the bottom of the greased basin. This gives an extra layer of security against sticking.
Create a foil sling by folding a long strip of aluminum foil (about 60cm long) into a thick band. Place this under the basin; the long ends will act as handles to lower and lift it from the cooker.

2. Mixing the Pudding Batter

Christmas pudding batter is dense and fruit-heavy. Mixing it well ensures an even texture and distribution of flavors.

In a very large mixing bowl, sift together the flour, baking powder, mixed spice, and cinnamon. This aerates the dry ingredients.
Add the breadcrumbs, suet, and dark muscovado sugar. Stir until everything is evenly combined.
Mix in all the dried fruit, grated apple, and citrus zests. Ensure the fruit is well coated in the dry mixture.
Make a well in the center. Pour in the beaten eggs and brandy or stout. Stir with a wooden spoon to start combining.
Gradually add enough milk to form a soft, dropping consistency. The mixture should be heavy but fall slowly from the spoon. Do not over-mix.

3. Filling and Sealing the Basin

Transfering the mixture and sealing it correctly is key for proper steaming.

Spoon the pudding mixture into the prepared basin. Gently press it down to eliminate any large air pockets.
Leave about a 2cm gap from the top to allow the pudding to expand during cooking.
If your basin has a lid, click it on securely. If not, cover the top first with a circle of greased parchment paper, then with a sheet of foil. Secure it tightly with kitchen string, tying it under the basin’s lip. Create a string handle over the top for easier lifting later.

4. Pressure Cooking the Pudding

This is the core of the method. The pressure cooker creates a super-heated steam environment that cooks the pudding quickly and evenly.

Place the trivet or steamer rack in the bottom of your pressure cooker pot.
Pour in about 1 liter of freshly boiled water. The water level should be just below the trivet, not touching the basin.
Using the foil sling, carefully lower the sealed pudding basin onto the trivet.
Fold the foil sling arms down so they fit inside the pot. Secure the pressure cooker lid according to the manufacturer’s instructions.
Set the cooker to high pressure. Once high pressure is reached, reduce the heat to maintain a consistent low pressure and set your timer for 2 hours.
After 2 hours, turn off the heat and allow the pressure to release naturally. This will take 15-20 minutes. Do not use the quick-release method, as a sudden change can affect the pudding’s texture.
Once the pressure indicator drops, carefully open the lid away from you. Use the foil sling to lift the hot pudding basin out. Place it on a heatproof surface.

5. Testing, Cooling, and Storing

Proper aftercare ensures your pudding matures beautifully and is ready for Christmas day.

Remove the lid or coverings. Insert a skewer into the center of the pudding; it should come out clean. If it has wet batter, reseal and pressure cook for another 15-20 minutes.
Let the pudding cool completely in its basin. This can take several hours.
Once cool, run a knife around the edge and turn the pudding out. Wrap it tightly in a double layer of fresh parchment paper and then foil.
Store the wrapped pudding in a cool, dark place until Christmas. For extra richness, you can unwrap it every few weeks and feed it with a tablespoon of brandy or sherry before rewrapping.

Common Mistakes to Avoid

Being aware of these common pitfalls will help you achieve a flawless pudding. Here’s what to watch out for.

Overfilling the Basin: Leaving insufficient space for expansion can cause the mixture to bubble over and make the pudding dense.
Insufficient Water: Letting the cooker boil dry is a risk. Always start with at least 1 liter of hot water and check occasionally if doing a very long cook.
Quick Pressure Release: The sudden drop in pressure can cause the pudding to collapse or become soggy. Always allow for a full natural release.
Using Cold Water: Starting with hot or boiling water in the cooker gets the steam generating faster, leading to a more accurate cooking time.
Not Greasing Enough: Skimping on butter can lead to a frustratingly stuck pudding. Be generous with the greasing.

Serving Your Pressure Cooker Christmas Pudding

The big day has arrived. Reheating and serving your pudding is simple, especially with the pressure cooker.

Reheating on Christmas Day

You can reheat the whole pudding using the same pressure cooker method, which is very efficient.

Unwrap the pudding and place it back into its clean, dry basin. You do not need to regrease it.
Reseal with a lid or fresh covers. Follow the same setup as before: trivet and hot water in the pressure cooker.
Pressure cook on high for 30-45 minutes, followed by a natural pressure release. This will heat it through perfectly.

The Traditional Flame and Sauces

Presentation adds to the festive fun. The classic flame is easier than you think.

To flame, turn the warm pudding out onto a serving plate. Warm 3-4 tablespoons of brandy in a small saucepan. Carefully set it alight with a long match and pour it, flaming, over the pudding. Turn down the lights for maximum effect.
Serve with pouring custard, brandy butter, rum sauce, or a dollop of clotted cream. These rich accompaniments complement the spiced fruit perfectly.

Adapting Your Own Recipe

If you have a cherished family recipe, you can easily adapt it for the pressure cooker. The principle is straightforward.

The general rule is to reduce the steaming time by about two-thirds. A recipe that normally steams for 8 hours will need roughly 2.5 to 3 hours under high pressure.
Keep the basin size, water level, and sealing methods consistent with the instructions above.
Always do the skewer test to confirm the pudding is cooked through, especially the first time you convert a recipe.

FAQ Section

Here are answers to some frequently asked questions about pressure cooker Christmas puddings.

Can I make a Christmas pudding in an Instant Pot?

Yes, absolutely. An Instant Pot is a brand of electric pressure cooker. Use the “Manual” or “Pressure Cook” setting on high. Follow the same steps for basin preparation, water level, and cooking time. The method is identical to a stovetop pressure cooker.

How long does it keep?

A properly cooked and wrapped Christmas pudding can be stored for up to a year in a cool, dark place. Many people make theirs in November or even earlier to allow the flavors to mature. Once opened, keep any leftovers wrapped in the fridge and consume within a week.

Can I use a different sized basin?

You can, but you must adjust the cooking time. A smaller pudding will cook faster, a larger one will need more time. Ensure the basin fits comfortably inside your pressure cooker with the lid able to seal. The general rule of reducing traditional steaming time by two-thirds still applies.

My pudding is too dry. What happened?

Dryness can result from overcooking, too little liquid in the mix, or an overlong natural release that continues cooking. Next time, check for doneness a little earlier and ensure your mixture had a soft, dropping consistency. You can also add an extra tablespoon of milk or alcohol to the batter.

Is it possible to make a gluten-free or vegan version?

Yes. Use a gluten-free flour blend and ensure your baking powder, suet, and other ingredients are gluten-free. For a vegan pudding, use vegetarian suet, replace the eggs with a suitable binder like a flax egg, and use a plant-based milk. The pressure cooking method remains the same, though texture may vary slightly.