Ingredients
Instructions
- Clean and pick over the fruit.
- Sieve together the spices, flour and salt, add all the dry ingredients and stir well.
- Mix in the beaten eggs, brandy, rum, treacle and sufficient milk to give a soft clinging mixture.
- Put the mixture into a greased 0.55 litre (1 pt) pudding basin leaving at least 2.5cm (1 inch) head space.
- Cover with a triple layer of greaseproof paper or a layer of greaseproof tied securely with string and covered with foil. With 1.25 litres of water in the cooker, add the pudding to the pressure cooker, close the lid and steam for 18 minutes. Bring to 12lb pressure and cook for 1 hour and 56 minutes.
- Release the pressure slowly and open the lid.
- Remove the pudding from the bowl, turn upside down, let cool and decorate before serving.
- To store your Christmas pudding, leave in the pudding bowl that the pudding was steamed in with a piece of baking parchment and lid over the top. You can also wrap this in clingfilm to keep the bowl sealed and even leave this on when steaming again later. For best results, store the bowl in a cool climate, away from direct heat and light.
The Christmas Pudding can be cooked in china, heatproof glass, stainless steel, boilable plastic, aluminum or foil basins. If you use aluminium or foil basins line them first with greased greaseproof paper, otherwise the acid from the fruit may attack the surface of the basins when the pudding is stored.
This Christmas Pudding recipe can be varied by exchanging the lemon rind for orange, varying the mixed fruit, or using your favourite alcohol!
You can also vary the size of your pudding, but if you do, you'll want to change the cooking times as follows:
Pressure Cooker Cooking Times for Christmas Puddings
| Weight of mixture | Amount of water | Steaming time | Cooking time | Reheating time |
| 150g (6 oz) | 850ml (1 1/2 pints) | 12 mins | 1 hr | 12 mins |
| 625g (1lb 6oz) | 1.25 litres (1 1/2 pints) | 18 mins | 1 hr 56 mins | 24 mins |
| 800g (1 lb 12 oz) | 1.5 litres (3 pints) | 24 minutes | 2 hours 24 minutes | 36 minutes |
| 1.5kg (3 lbs) | 1.75 litres (31/2 pints) | 36 minutes | 3 hours | 36 minutes |
To reheat bought Christmas puddings, use the reheating times as given for the particular weight, with 750ml (11/4 pts) boiling water in the cooker. Remember to use a little lemon juice in an aluminium cooker. Steaming is not required when reheating a pudding.
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Made a christmas pud? Share your creations with us on Instagram @YourPrestigeKitchen - we love to see your festive spreads!
