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Preparation time: 45 minutes
Marinating time: 2 hours
Pressure-cooking time: 1 : 45 hours @ full pressure
Bowl volume: 6 cups
Serves: 8 to 10 people
Fruit
Ingredients
350gm any fruit mix
150gm glace fruit
3 tbsp brandy
Toss everything together and allow all this to soak 12 hours is best.
Pudding Base
Ingredients
250gm-unsalted butter
1 ¼ cup packed brown sugar
4 / 55gm eggs
1-cup plain flour +½ teaspoon bicarbonate soda sifted
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground all spice
1-teaspoon vanilla
½ cup roasted almonds
½ cup roasted hazelnuts
½ cup roughly chopped dark chocolate pieces
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Beat butter and sugar until smooth and creamy. Beat in 2 eggs at a time with a tablespoon of flour (this will keep the volume of the butter & sugar stable and prevent the mixture splitting) add the rest of the eggs until all the eggs have been incorporated. Mix in the rest of the flour/ soda mixture, spices, nuts and chocolate pieces. Stir in the marinated fruit and combine well.
Line your steaming bowl with butter then glad bake paper to line the edges. Pour in pudding mixture to the top and give the pudding a few good taps to remove any air. Pop the lid on or cover the top of the pudding with glad bake paper as a capping. Fill your pressure cooker with just enough water so it touches the trivet and basket.
Place on steaming trivet and away you go on full pressure. Cook at full pressure with a little steam coming through.
Allow the pudding to rest to room temperature before turning out and serving. |
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