So, I love steamed pudding from back in the day from across the pond. My British family are steamed pudding machines and can whip one up, steam it for 4-5 hours and produce the most delicious, lovely, unctuous, tender, soft, rich, flavorful pudding you'll ever eat.
I did futz my way to a great recipe which is on the blog here: http://www.tracycooksinaustin.com/2010/12/steamed-syrup-pudding-oh-yes-baby.html
My international tester (it's my mom!) was playing with the steamed syrup pudding and had the brainstorm to pressure cook it. NOT only to pressure cook it but then to freeze it both before and after it was cooked. Guess what? BRILLIANT! We are always trying to figure out what we'll test next in the pressure cooker and she hit the jackpot with this one.
The recipe works perfectly in the pressure cooker, in individual jars (I have to have my jar fix) and you can cook it fresh, prepare the batter then freeze it in the jars and cook it from FROZEN, you can prepare the batter, freeze the whole batch, then defrost and divide and then cook it. Seriously, she's one hell of a thorough tester.
Here's the recipe again:
In a bowl, cream
120 g sugar (4 oz)
120 g butter (4 oz)
2 beaten eggs
120 g a/p flour (4 oz)
1/2 tsp salt
1 tsp baking powder
drop/s of vanilla
Cream the sugar and butter, add the rest of the ingredients and beat until it's a thick, smooth, batter. I never bother with the Kitchen Aid, I just use beaters.
When you are ready to use them, remove the lids and cover loosely with greased foil. Place then in a pressure cooker over 4 1/2 cups of water, set the STEAM timer for 35 minutes. When the timer goes off, release immediately, remove from steamer, turn into a vessel for eating and EAT IT!!
Here is the long winded, picture heavy, play by play:
Here are my 5 little jars, all buttered. In two of them, I put raspberry jam, about a tablespoon. In two of them, I poured the nectar of the Gods, Golden Syrup and one I left plain... all for science.
Beat the batter until it's smooth and creamy and very thick!
Put the lids on, put them into a circle to take their picture then pop them into the freezer!
TA DA! LOOK!! Look at them! HAHAHA They rose like CRAZY!
I grabbed the jam one first... Run a thin knife around the edge and tip into a beautiful vessel...OOOOOOOH!!!
It looks stodgy but it's NOT! It's light and delicious and warm and tender and absolutely perfect. Yeah, I ate it.
Golden Syrup time!!!!! OH MY GOD
LOOK how perfectly this came out!! Just as light, just as tender, as delicious, as easy.