Tuesday, March 23, 2010

It's now 277 days to Christmas!

The Christmas pudding sat in the fridge for 2 days. Yesterday, I took it out and stirred it. Today is the big day - cooking the pudding.



Cooking a Christmas Pudding is a very time consuming process where the pudding is left to cook in steam for hours. Luckily, the pressure cooker has been invented. Cooking the pudding under pressurised steam can reduce the cooking time considerably. The following is based upon directions from my friend, Deborah, who has done this multiple times.

First step is to put the pudding into the pudding bowls. Cut some greasepaper so it fits flat on the top of the pudding bowl. This is done simply by inverting the bowl and cutting around the bowl. Grease one side of the greasepaper with butter. Then grease the bowls with butter. Now, place the pudding in the bowl, compress it and flatten it so it is level with the top. Cover the bowl with the greasepaper, butter side down. Cut two pieces of aluminum foil, place them over the bowl and tie it all down just under the lip of the bowl to keep everything tighly in. Place the bowl into the pressure cooker and add water so it is 3/4 of the way up the side of the bowl.

Now you are ready to cook. Put the pressure cooker on the oven and bring the water to boil. With the water boiling gently, put the lid on the pressure cooker but do not seal. Let the pudding cook in the boiling water for 30 minutes. Now close the lid and get the pressure cooker to 15 psi. Cook the pudding under pressure for one hour. Most people are scared of using a pressure cooker. Make sure you have read the instructions and know how to use one before doing this recipe. After one hour, open the pressure cooker and let the pudding cool down. Take off the aluminum foil and greasepaper and check the result.


Enjoy the smell. Now put some clean greasepaper and aluminum foil on the pudding. Tie it down and place it it a darl cupboard. Come back in 3 months to replace the greasepaper.

No comments:

Post a Comment