Learning how to steam pudding in a pressure cooker is a fantastic kitchen shortcut. Using a pressure cooker to steam pudding significantly reduces cooking time while maintaining the traditional moist and dense texture. This method is reliable and much faster than using a traditional steamer on the stovetop.
This guide will walk you through the entire process. You will learn what equipment you need, how to prepare your pudding basin, and the exact steps for perfect pressure cooker steaming. We will cover both classic Christmas pudding and simpler sponge puddings.
how to steam pudding in pressure cooker
The core process for steaming a pudding in a pressure cooker is straightforward. It involves preparing your pudding mixture, securing it in a suitable basin, and then cooking it under pressure with water. The high-pressure environment creates intense steam that cooks the pudding quickly and evenly.
You can use this technique for many types of pudding. It works for rich fruit puddings, sticky toffee pudding, and even savory suet puddings. The principle remains the same regardless of the recipe.
Essential Equipment You Will Need
Before you start, gather these key items. Having everything ready makes the process smooth and stress-free.
- A Pressure Cooker: A standard 6-quart or larger model is ideal. Ensure the inner pot is deep enough to hold your pudding basin with the lid on.
- A Pudding Basin: A heatproof ceramic, glass, or stainless steel bowl with a lid. A 1.5-liter (approx. 6-cup) basin is a common size. If it doesn’t have a lid, you will need foil.
- Trivet or Steaming Rack: This comes with most pressure cookers. It keeps the pudding basin elevated above the water.
- Aluminum Foil: For covering the basin if it lacks a lid and for creating a sling.
- String: Cotton kitchen string is best for tying on lids or foil covers securely.
- Measuring Jug: For the water you add to the pressure cooker.
- Long-Handled Tongs or Forks: To safely lift the hot pudding basin out of the cooker.
Choosing and Preparing Your Pudding Basin
The right basin and proper preparation are crucial for success. This step prevents water from getting into your pudding during cooking.
First, select a basin that fits comfortably inside your pressure cooker. There should be at least an inch of space around the sides. The basin must not touch the sides or lid of the inner pot.
Next, prepare the basin. For sticky puddings like sticky toffee, it’s a good idea to grease the basin lightly with butter. For fruit puddings, you usually don’t need to grease it. Spoon your prepared pudding mixture into the basin, leaving about an inch of space at the top to allow the pudding to rise.
Covering and Sealing the Basin
This is the most important step to keep your pudding dry. If your basin has a lid, simply secure it. If not, follow these steps.
- Cut a large square of aluminum foil and a square of parchment paper of the same size.
- Place the parchment on top of the foil. Make a pleat in the center of both layers by folding a large crease. This gives the pudding room to expand.
- Place the foil-parchment stack over the top of the filled basin, parchment side down touching the food.
- Secure it very tightly under the basin’s rim with a long piece of kitchen string. Tie it firmly to create a good seal.
- For extra safety, you can create a string handle over the top to make lifting easier later.
Step-by-Step Cooking Instructions
Now for the main event: the pressure cooking itself. Follow these steps carefully for a perfectly steamed pudding.
- Place the trivet or steaming rack in the bottom of your pressure cooker’s inner pot.
- Pour in hot water. The amount is critical. You typically need about 2 cups (500ml) of water, or enough to come halfway up the sides of the pudding basin when it’s placed inside. Always refer to your pressure cooker manual for minimum liquid requirements.
- Create an aluminum foil sling. This is a long strip of foil folded over several times. Place it under the basin before lowering it into the cooker. The ends will hang out, acting as handles to lift the hot basin out later.
- Carefully lower the covered pudding basin onto the trivet using the foil sling.
- Lock the lid of the pressure cooker in place. Set the valve to the sealing position.
- Select the manual or high-pressure cooking function. Set the cooking time. As a general rule, a 1.5-liter rich fruit pudding will need about 2 to 2.5 hours on high pressure. A lighter sponge pudding may only need 45-60 minutes. Your specific recipe will give the best guidance.
- Once the cooking time is complete, let the pressure release naturally. This means you do not touch the quick-release valve. Let the cooker sit until the float valve drops, which can take 20-30 minutes. This natural release period is part of the cooking process and helps the pudding set properly.
- After the pressure is fully released, unlock and open the lid away from your face.
- Use the foil sling and some tongs to carefully lift the hot pudding basin out of the cooker. Place it on a wire rack or a folded kitchen towel.
- Let the pudding cool in the basin for about 10-15 minutes. Then, carefully remove the foil and string. Run a thin knife around the edge of the pudding to loosen it. Place a serving plate on top, invert it, and gently shake to turn the pudding out.
Adapting Traditional Recipes for the Pressure Cooker
Most traditional steamed pudding recipes can be adapted for the pressure cooker. The main change is the cooking time, which is typically reduced by about one-third to one-half compared to traditional steaming methods.
For example, a recipe that says “steam for 6 hours” might only need 3.5 to 4 hours in a pressure cooker. A recipe that calls for 2 hours of traditional steaming may only need about 1 hour under pressure. It’s always wise to check the pudding a little before the estimated time is up. You can test it by inserting a skewer; if it comes out clean, the pudding is done.
The ingredient quantities and mixing methods do not need to change. Simply prepare your batter or mixture exactly as the original recipe states. Then, follow the basin preparation and pressure cooking steps outlined above.
Common Mistakes and How to Avoid Them
Even with a simple method, a few common errors can occur. Here’s how to steer clear of them.
- Too Much Water in the Cooker: If the water level is too high, it can boil up and seep into the pudding basin. Stick to the halfway-up-the-basin rule.
- Insufficient Sealing: If the foil cover is not tied on tightly, condensation from the lid of the pressure cooker can drip down into the pudding, making the top soggy. Tie it securely.
- Using the Quick-Release: Releasing pressure too quickly can cause the pudding to collapse or become dense. Always allow for a full natural pressure release.
- Overfilling the Basin: Pudding’s need room to expand. Filling the basin more than three-quarters full can cause the mixture to overflow and stick to the foil.
- Not Using a Trivet: The basin must never sit directly in the water. The trivet is essential for proper steam circulation.
Recipe: A Simple Pressure Cooker Sponge Pudding
To put this all into practice, here is a basic recipe for a lemon sponge pudding. It’s quick to make and cooks in under an hour.
Ingredients:
- 125g (1 cup) self-raising flour
- 125g (1/2 cup + 1 tbsp) softened butter
- 125g (2/3 cup) caster sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons milk
- 2 tablespoons lemon curd (for the bottom)
Instructions:
- Grease a 1-liter pudding basin lightly with butter. Spoon the lemon curd into the bottom.
- In a bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a little flour if the mixture looks like it might curdle.
- Fold in the remaining flour, lemon zest, and milk until you have a smooth, dropping consistency batter.
- Spoon the batter carefully over the lemon curd in the basin.
- Cover the basin with pleated foil and parchment, and secure with string as described earlier.
- Place the trivet in your pressure cooker and add 2 cups of hot water. Lower the basin in using a foil sling.
- Lock the lid, set to high pressure, and cook for 45 minutes.
- Let the pressure release naturally for 15 minutes, then use a quick release for any remaining pressure.
- Carefully remove the pudding, let it stand for 5 minutes, then turn it out onto a plate. The lemon curd will have created a saucy top.
Storing and Reheating Your Steamed Pudding
A great steamed pudding often tastes even better the next day. Here is how to store and reheat leftovers.
Once completely cooled, you can wrap the whole pudding (still in its basin or turned out) tightly in cling film or foil. A rich fruit pudding can be stored at room temperature for several days or in the refrigerator for up to two weeks. Sponge puddings are best kept in the fridge and consumed within 3-4 days.
To reheat individual slices, you can microwave them for 30-60 seconds. To reheat a whole pudding, you can return it to a clean, re-greased basin and steam it in the pressure cooker again for about 20-30 minutes on high pressure with natural release. This is a great way to refresh a pudding made ahead of time.
FAQ Section
Here are answers to some frequently asked questions about steaming puddings in a pressure cooker.
Can I steam a pudding without a proper pudding basin?
Yes, you can use any heatproof bowl that fits inside your pressure cooker. A stainless steel mixing bowl or a deep ceramic bowl works in a pinch. Just ensure you can cover it tightly with foil and that it is not too tall for the cooker to seal.
How much faster is a pressure cooker than traditional steaming?
A pressure cooker is typically 50% to 60% faster. For instance, a pudding that requires 8 hours of traditional steaming might be ready in 4 to 5 hours under pressure. The time saved is significant, especially for dense fruit puddings.
Why did my pudding turn out wet on top?
A wet top usually means water got into the basin. This happens if the foil cover was not sealed tightly enough, or if the water level in the pressure cooker was to high during cooking. Ensure a tight seal and check your water level next time.
Can I cook a frozen steamed pudding in a pressure cooker?
It is not recommended to start with a frozen pudding in a pressure cooker. The extreme temperature difference can be unsafe and will throw off cooking times. Always thaw the pudding completely in the refrigerator first, then reheat it using the steaming method described above.
Is it possible to overcook a pudding in a pressure cooker?
Yes, you can overcook it. An overcooked pudding can become dry or hard around the edges. It’s important to follow recommended cooking times and use the skewer test to check for doneness, especially the first time you try a new recipe.
Steaming a pudding in a pressure cooker is a reliable and efficient technique. It preserves all the qualities of a classically steamed dessert but in a fraction of the time. With the right preparation and careful timing, you can achieve perfect results every time. Remember the key steps: seal the basin tightly, use the correct amount of water, and always allow for a natural pressure release. Now you have all the knowledge you need to make a wonderful steamed pudding with confidence.