Hi Jonathan, the pre-steaming phase is necessary for other puddings that actually rise but Christmas Pudding doesn't rise very much so we can bypass it.

Catherine has generously allowed me to share a recipe from her new book, Modern Pressure Cookery (Quadrille 2022). Reader review*********************************************************************************************** ******Those who lead a busy life and often cook in a hurry will appreciate any time-saving kitchen hack.

A classic of the British festive season is the Christmas Pudding, in this post I share Catherine Phipp's Pressure Cooker Christmas Pudding recipe as well as a video tutorial filmed when Catherine came to film at The Kitchen Gadget Hub. Unless I am making a Caribbean black cake, which uses dried fruit which has weeks, if not months (once, well over a year) completely covered in strong rum, this is the method I usually use for soaking. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!

Cooking it longer means you can reduce the maturing time as you’re getting more flavour in during the cooking process. People have said, “I’ve never tasted broccoli that tastes so much like broccoli” — it really accentuates the sweetness. I was also astonished to hear that one can make delicious crème caramels or Parmesan custards – I would have thought they would have curdled but apparently not. Whichever method you’re using, whether it’s boiling the oranges whole or slicing them up and then cooking the peel to soften it, you can do that in a fraction of the time. This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times'Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times'Recipes you'll want to cook' - The Financial Times'The holy grail of cheap, quick, delicious food' -- ***** Reader review'I just can't wait to cook more things from it' -- ***** Reader review'Changed my life' -- ***** Reader review'Inspirational!

With a pressure cooker, there’s hardly any evaporation, hardly any steam being released into the kitchen and, with electric pressure cookers, no babysitting involved so you can just leave it to do its thing from beginning to end. PO Box, Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Northern Ireland, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Scilly Isles, Scottish Highlands, Scottish Islands, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U.

Stefano Arturi, of the Italian Home Cooking blog, adds: “I can make dishes that would otherwise take hours [stews, chickpeas] in a fraction of the time, and with no loss of flavour – in fact, pressure cooking intensifies how things taste. As any pressure-cooker enthusiast — or perhaps, post-Instant Pot, I should say pressure-cooker evangelist — will tell you, there is almost nothing you can’t cook in one, and very often, not merely faster than by using traditional methods, but with better results, too. The slow cooker does wonders for cheap ingredients and uses a miniscule amount of electricity as it gently braises inexpensive cuts of meat to melting tenderness or of course it could be a plump chicken, a shoulder of pork or lamb, a bean stew… It seems to me that the slow cooker is the equivalent of a trusty friend that can literally have the family supper ready when you arrive home from work. Cut out four circles of greaseproof paper, using the base circumference of your chosen receptacle as a template. With colour photography throughout, this is an indispensable partner for every pressure cooker owner.She’s been described by both Nigella Lawson and by Si King of the Hairy Bikers as the queen of pressure cooking and she really knows her stuff. Puree together the shrimp, butter, lemon juice, nutmeg, salt and black pepper in a blender or food processor. SALTING BEANS If you are cooking dried beans of any kind, adding salt to the cooking water – especially if you live in a hard-water area – will help cook the beans more efficiently so you have a creamy interior and the bean keeps its shape.