Steamed Gingerbread Pudding Pressure Cooker Recipe

Steamed Gingerbread Pudding Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart – Time: 45 minutes at HIGH pressure

• 2/3 cup unsalted butter, softened
• 11/3 cups firmly packed light brown sugar
• 3 large eggs
• 21/3 cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon sea salt
• 1½ cups stout, such as Guinness
• 1 cup golden raisins
• 1 cup chopped walnuts
• ½ cup chopped candied or crystallized ginger
• 3 cups water

FOR SERVING:

• 2 cups cold heavy cream
• 3 tablespoons sifted powdered sugar
• 1½ teaspoons vanilla extract, or ¾ teaspoon orange oil, or 1 teaspoon orange extract

Method

1. Generously butter or coat with a butter-flavored cooking spray a 1½-quart (6-cup) pudding mold with clip-on lid
2. In a large bowl, using an electric mixer at medium speed, cream the butter and brown sugar together until light and fluffy
3. Add the eggs one at a time, beating well after each addition
4. In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt
5. Add alternately with the stout on low speed to the butter mixture until evenly moistened
6. Gently fold in the raisins, walnuts, and chopped ginger
7. Scrape the batter into the mold, filling it no more than two-thirds full
8. Snap on the lid
9. Place a trivet and steamer rack in a 5- to 7-quart pressure cooker
10. Add the water
11. Set the mold on the rack, centered so it won’t tip
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 45 minutes
16. Meanwhile, using clean, dry beaters, whip the cream until just thickened; add the confectioners’ sugar and vanilla
17. Beat until soft peaks are formed
18. Refrigerate, covered, until serving
19. Remove the pot from the theat
20. Open the cooker with the Natural Release method; let stand for 15 minutes
21. Be careful of the steam as you open the lid
22. Wearing oven mitts, carefully lift the mold out of the cooker by the lid handles to a wire rack
23. Remove the cover and let cool for about 20 minutes
24. Place a plate on top of the mold and invert to unmold the pudding
25. Serve the pudding in slices still warm or at room temperature, with spoonfuls of the whipped cream
26. Pass the extra whipped cream separately

Full List of Pudding Recipes
Full List of Steamed Recipes