Half-pay pud in a pressure cooker?

Si_Clist

One of our delights is to push the boat out every now and then in colder weather and make a yummy half-pay pud.

Just in case it's called something else in your neck of the woods, this is 2oz flour, 3oz breadcrumbs, 2 oz butter, 2oz sultanas and a chopped up apple mixed together with baking powder and a tbsp of Golden Syrup in a Pyrex pudding basin, then steamed for 90 minutes with a foil hat on (the basin, not the cook).

Given that it's essentially a frugal suetless suet pud variant which is a good way of using up recycled breadcrumbs in a very scrummy winter pudding, it's finally occurred to me that it must be possible to do this quicker and cheaper in the pressure cooker - but what do you pressure cooker experts reckon?

joedenise

Could definitely be done in a pressure cooker. It's not much different to a sponge pudding, which I used to do quite regularly years ago when the kids were smaller.

Place on a trivet with water about 1/4 way up the basin. It'll need about 15 minutes steaming (ie without weights) then bring up to pressure and cook for about 30 minutes. Release pressure.

HTH.

Denise

maryb

sounds yummy. Just to clarify do you put the golden syrup in the bottom of the basin then put the rest of the mixture on top, or is the syrup mixed in with the other ingredients?

Si_Clist

Thanks for that Denise

maryb wrote: »

sounds yummy. Just to clarify do you put the golden syrup in the bottom of the basin then put the rest of the mixture on top, or is the syrup mixed in with the other ingredients?

Yep, it's scrummy and it's frugal! GS goes in the bottom of the basin, and the apple chunks are optional. There's bound to be other add-ins that work too, but we're happy with sultanas on their own if there's no windfalls about.

THIRZAH

That sounds really good. I usually make steamed puddings in my slow cooker so might try cooking it that way.

How much baking powder do you add?

WeeMidgie

Mmmmm, I think I would also add chopped stem ginger, to which I'm slightly addicted.

VfM4meplse

Sounds great! It's the first time I've come across this recipe, am pondering how this might be made without the golden syrup and still palatable.

Dustyblinds

This sounds delicious. Dd sometimes makes us a sponge pudding during the colder months, as it's always a last minute thing with dd :rotfl: she ends up using the microwave, I'm wondering if this will work the same way, I'll have to suggest she tries this on Sunday as an experiment

Slowly57

Thought you'd enjoy this:
http://goodecookery.livejournal.com/564.html

Butterfly_Brain

VfM4meplse wrote: »

Sounds great! It's the first time I've come across this recipe, am pondering how this might be made without the golden syrup and still palatable.

It is ok (yes I have made it for many years as well:p
But diabetic on insulin now, so I just do it without the syrup, the apples and sultanas give the sweetness and serve with lashings of hot custard:D

VfM4meplse

Butterfly_Brain wrote: »

It is ok (yes I have made it for many years as well:p
But diabetic on insulin now, so I just do it without the syrup, the apples and sultanas give the sweetness and serve with lashings of hot custard:D

Yummy! Although it will be single cream for me

Looking at the recipe again, it differs from a sponge by the use of breadcrumbs instead of flour? And moisture is provided by steaming rather than egg?