Steaming a Christmas pudding

A pressure cooker – not very fashionable these days – cuts down the time and the sauna effect in the kitchen.

Pour 1.8 litres/3 pints boiling water into the pressure cooker and put the pudding on the trivet. Close the lid but do not fit the weight. Pre-steam for 20 minutes, then position the weight and bring to high pressure. Cook for 2 hours, then remove from the heat. Allow the pressure to reduce at room temperature before removing the weight. Remove the pudding and allow to cool before storing.

To cook before serving, pour 1.8 litres/3pints boiling water into the pressure cooker and put the pudding on the trivet. Close the lid but do not fit the weight. Pre-steam for 20 minutes, then position the weight and bring to high pressure. Cook for 1 hour, then remove from the heat. Allow the pressure to reduce at room temperature before removing the weight.

jellybeabjean grit your teeth, take out another mortgage and buy that Lakeland steamer, it’ll last forever. Always steam my puddings, eight hours initially then three on Christmas Day. I could be persuaded into a slow cooker though - I’m just following family tradition with the steaming - microwave? Not for me, but live and let live! My steamer is in use everyday as all our veggies are steamed.

The first year my mum had a microwave she decided to use it to prepare her shop bought Xmas pud. Having read the instructions she decided that 2 mins was a misprint and cooked it for 10! Result was an inedible, rubbery bomb that even the birds wouldn’t eat. She’s never lived it down ?

After reading all the posts I realise that I've saved myself lots of time as I loathe Christmas pudding (and cake) and so do my AC so we bypass all that kerfuffle.

Must check whether mine (already made in trad. basins) will fit in the slow cooker. I have a feeling it'll be tight.

If they do, how long do you reheat them for on the day, and on which setting?