Digital Spy

Search Digital Spy
 

DS Forums

 
 

Making steamed puddings in a pressure cooker


Reply
Thread Tools Search this Thread
Old 10-12-2009, 16:19
njp
Forum Member
 
Join Date: Dec 2004
Posts: 16,810

A good idea, or not?

I occasionally make a steamed pudding in the conventional fashion. The recipe calls for 2 hours of steaming.

I thought I could speed this up using a pressure cooker, but my first attempt has been rather... heavy. More like one of those tinned puddings. Now presumably this is down to the pressure stopping the bubbles forming properly. I was aware this might happen, so I pre-steamed for 15 minutes (vent open), and then did another 45 minutes at pressure, releasing slowly at the end. Both timings were pure guesswork.

I'm going to try again using the lower pressure setting, but has anyone got any tips, even if it's "Don't bother!"?
njp is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 10-12-2009, 18:18
GaseousClay
Forum Member
 
Join Date: Oct 2008
Location: Worcester
Posts: 4,166
A couple of recipies I've just looked at, basic sponge and suet types, recommend cooking for just 25 mins at low pressure and cooling slowly at room temperature. Heavy fruit puddings require the 45 mins.
GaseousClay is offline   Reply With Quote
Old 10-12-2009, 18:44
njp
Forum Member
 
Join Date: Dec 2004
Posts: 16,810
Thanks for that. I'll try reducing both the time and the pressure, and see what happens. Did those recipes call for pre-steaming?
njp is offline   Reply With Quote
Old 10-12-2009, 19:21
GaseousClay
Forum Member
 
Join Date: Oct 2008
Location: Worcester
Posts: 4,166
Thanks for that. I'll try reducing both the time and the pressure, and see what happens. Did those recipes call for pre-steaming?
yes sorry, 20 mins steam then 25 mins at low pressure. I just found the page with adapting times and as you say for a conventionally cooked recipie of 2 hrs equates to about 50 mins at low pressure with the 20 mins steaming. I think the Key point to keeping the pudding light is to ensure you release the pressure as slowly as possible, which of course is to leave to cool at room temp. Good luck let us know how you get on.
GaseousClay is offline   Reply With Quote
Old 10-12-2009, 19:26
njp
Forum Member
 
Join Date: Dec 2004
Posts: 16,810
Ah, excellent. I'll report back when I make my next attempt!
njp is offline   Reply With Quote
Old 10-12-2009, 21:16
Miriams Sister
Forum Member
 
Join Date: May 2008
Location: Portsmouth
Posts: 6,076
My Olde Prestige recipe book says:-

6 ozs sr flour, 4 ozs marg, 4 ozs sugar, 2 l eggs, pinch salt and enough milk to make a soft dropping consistency.

Golden syrup at the bottom of a 1 1/2 or 2 pint basin, plus 1/4 pint of boiling water for every 1/4 hour's cooking time plus 1/2 a pint.

Use 5 lb. pressure. 15 minutes steaming, then 25 minutes at 5 lb. pressure. Allow pressure ro reduce at room temperature.

Cover basin with double layer of greaseproof paper. Tie with string.
Miriams Sister is offline   Reply With Quote
Old 15-12-2009, 10:40
njp
Forum Member
 
Join Date: Dec 2004
Posts: 16,810
Right. Second attempt. I pre-steamed for 25 mins and then low pressure for 30 mins, followed by slow pressure release. Perfect results!

I think I could reduce the overall time a bit more, so I may try that next time.
njp is offline   Reply With Quote
Old 15-12-2009, 16:18
GaseousClay
Forum Member
 
Join Date: Oct 2008
Location: Worcester
Posts: 4,166
Perfect results!
Good stuff !! Thanks for the follow up.
GaseousClay is offline   Reply With Quote
 
Reply



Thread Tools Search this Thread
Search this Thread:

Advanced Search

 
Forum Jump


All times are GMT +1. The time now is 15:02.