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Stainless Steel Pressure Cooker
6. COOKING TIMES AND SAMPLE RECIPES
Chocolate Pudding
1. Butter a 1.2 litre pudding basin. Cream the
butter with the sugar until light and fluffy. Beat
the eggs in a separate bowl and add gradually.
Add the vanilla extract and mix in.
2. Meanwhile, heat at least 5cm water in your
pressure cooker with a steamer insert or an
improvised steamer rack in place.
3. Sift the flour and cocoa into the mixture. Gently
fold, adding the chocolate. Add a tablespoon
of water until the mixture is soft enough to drop
from the spoon.
4. Pour the mixture into your prepared basin,
filling only three-quarters to allow room to rise.
5. Take a double square of greaseproof paper,
large enough to hang over the rim of the basin
by a few centimetres, and fold a pleat into it.
Butter the underside and secure the paper with
a long piece of string under the rim. Loop the
string over the basin and tie on the opposite
side to make a handle.
6. Put the basin into the steamer, cover the
pressure cooker without clamping the cover
closed and steam for 15 minutes. This is
essential to allow the sponge to rise.
7. Now clamp on the cover. Bring up to full
pressure, turn the heat down to medium and
cook for 25 minutes.
8. Turn off the heat and release the pressure
immediately. Remove the basin using the
handle. Run a knife around the inside of the
basin and turn out on to a plate. Serve with
double cream or crème fraîche.
Cooking Instructions
Butter 100g, plus a little extra
Golden caster sugar 100g
Eggs 2
Vanilla extract 1 tsp
Self-raising flour 100g
Cocoa powder 1 tbsp
Grated dark chocolate 2 tbsp
Ingredients
Cooking time
20 MINUTES
Prep time
15 MINUTES
Ready in
35 MINUTES
Serves
4-6
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