Cookbook talk:Pressure Cooking

Christmas Pudding in a pressure cooker
The Christmas Puddings in my kitchen are all cooked in pressure cookers. Using the Christmas Pudding recipe in Wikibooks do the following:

Prepare two (2) 1 litre Pyrex bowls with butter or vegetable shortening to the inside and placing a round of greased parchment paper in the bottom center of each bowl. Then pack the pudding mixture into the bowls to within 1/4” of the top edge. Using a pot cover which is 1” wider than the top of the Pyrex bowl, trace two circles on parchment paper and cut them out. Coat both sides with butter or vegetable shortening and lay one circle on the rim of each bowl. Make four more (1” larger) circles of aluminium kitchen foil and lay them atop the parchment circles. Fold the 3 circles down around each bowl (form a thick flat foil handle under and up the sides of the bowl for removing it from the cooker) and tie them tightly in place.

Place the bowls in the pressure cooker containing 1 1/2” of water over the spacer disk in the bottom of the pot. Steam cook for 30 minutes with no pressure regulator on the cooker. Remove the cover and check the water level in the pressure cooker. Add enough boiling water to bring the level up to the original depth - but no higher than half way up the exterior of the bowl. Replace the cooker cover with the high pressure (15 PSI) regulator and cook for 90 minutes. Turn off the heat and allow the pressure cooker to release the pressure naturally. Take the bowl out but do not remove the foil cover on the bowl until it is completely cool. Invert the bowl and allow the pudding to release as it cools. John Charles Farrell (discuss • contribs) 16:17, 26 August 2019 (UTC)