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
|150g (6 oz)
||850ml (1 1/2 pints)
|625g (1lb 6oz)
||1.25 litres (1 1/2 pints)
||1 hr 56 mins
|800g (1 lb 12 oz)
||1.5 litres (3 pints)
||2 hours 24 minutes
|1.5kg (3 lbs)
||1.75 litres (31/2 pints)
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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