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43
PAGE HEADER.....
CHRISTMAS PUDDING
Serves 4 to 6
INGREDIENTS
¼lb dried fruit
2 tablespoons brandy
¼ cup boiling water
¼ cup golden syrup
4 tablespoons butter
½ cup caster sugar
2 teaspoons vanilla extract
2 eggs, well beaten
1
⁄3 cup plain flour
2
⁄3 cup self rising flour
½ teaspoon baking soda
METHOD
1. Soak fruit in brandy for 3 to 4 hours
then add boiling water and soak for
10 minutes.
2. Meanwhile pour golden syrup into base of
a greased and lined 6 cup pudding basin.
3. Cream butter, sugar and vanilla
together until light and fluffy. Add eggs,
a little at a time and beat well. Sift plain
flour, self rising flour and baking soda
together and fold into creamed mixture
with dried fruit and liquid.
4. Spoon mixture into pudding bowl and
cover with pudding basin lid or cover
with 2 sheets of greaseproof paper and
2 sheets of aluminum foil and secure
with string.
Pressure Cook Setting
5. Place trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place pudding basin or soufflé dish onto
trivet. Secure lid on.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
7. Enter 55 minutes TIME, time is
displayed on LED.
8. Ensure Pressure Release Valve is turned
to PRESSURE position and Pressure
Control Dial turned to LOW position.
Press START/CANCEL button.
9. Once timer is 0 and 5 beeps sound,
release PRESSURE.
10. Open lid. Allow pudding to stand
30 mins.
11. Turn pudding upside down and serve
with custard.
PRESSURE COOK RECIPES - DESSERTS
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