Holiday Steamed Pudding in the Instant Pot
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An American grandma’s take on traditional English Christmas pudding. Here’s my recipe: Place about 1-1/2 to 2 cups of chopped dried fruit (apricots, cranberries, blueberries, raisins, dried oranges, candied ginger) in a bowl and cover with boiling water. Soak for about 20 minutes. While the fruit soaks, combine in your food processor bowl: 1 cup flour, 1/4 cup plain bread crumbs, 1-1/2 stick of cold butter (cut into 1-inch pieces), 3 teaspoons baking powder, 1 teaspoon cinnamon, 1 cup raw sugar. If you did not add candied ginger to your fruit mixture, add some ginger powder too. Pulse a few times to mix well. Add four large eggs, 1 or 2 tablespoons of maple syrup and 2 tablespoons bourbon. Pulse again ’til mixed well. Pour into a medium bowl. Drain your fruit and add to the batter, stirring well. Add 1/2 cup chopped pecans.
Butter a 5-cup heat-proof bowl. Construct a sling with aluminum foil to get your bowl easily in and out of your pressure cooker. Place your steamer trivet into the pressure cooker inner pot, and add two cups water to the pot. Lower your pudding on the sling to rest on the trivet. Fold the foil down as needed. Put the lid on the pot, set to VENTING, and hit SAUTE. Once steam starts coming through the vent, let steam for 30 minutes.
After 30 minutes, turn the Instant Pot off. Remove the lid carefully, tilting so no water drips on the pudding. Add more water as needed to your pot (a couple more cups) and then put the lid back on. Set valve to SEALING and set on MANUAL (or PRESSURE COOK, HIGH) to pressure cook for 35 minutes.
When pressure cooking is done, use a natural release for up to 30 minutes. Remove the lid, use oven mitts to carefully remove the pudding (using your aluminum sling) and let the bowl rest on a wire rack. Insert a toothpick to test for doneness– if it comes out clean the pudding is done.
Let pudding cool completely, then place parchment paper over the top of the bowl and wrap the entire bowl in foil. Refrigerate until ready to serve (a week or more).
To serve, run a butter knife along the inside of the bowl to loosen the pudding, then invert onto a small plate. Construct another aluminum sling and put that under your plate. Put your steamer trivet into your Instant Pot liner in your Pot and add a cup of water. Lower plate with the pudding into the pot. Secure the lid. Set valve to VENTING and hit SAUTE button. Let the pudding steam for 20 minutes, until heated through. Lift the plate from the pot using your aluminum sling.
Serve with whipped cream or bourbon sauce (or both). To make bourbon sauce, combine 1/4 cup bourbon, 1/2 cup brown sugar and 1/4 cup butter in a saucepan. Heat over medium heat about five minutes, stirring occasionally.
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Is a rum sauce just as good as the burbon?
When I hit saute it never counted down but just stayed "on" and of course the pressure valve when up even though on vent so I guess you meant just to time it 30 min?
Cannot get more German American then suet pudding!!
It is super common to make all over the USA where people work hard on farms and ranches!
I just set my second Christmas pudding on to cook. The first one turned out beautiful. The instant pot did great. Thanks so much.
i would soak the fruit in the bourbon first.
Thank you ! I was looking for accurate cooking times for the Insta Pot.
Next time try using the bourbon as the soak for your dried fruits. You wont be sorry.
What size pot do you have?
Excellent video! In the past I have always steamed my (cranberry) pudding in a stockpot on the stove. I usually use a bundt pan and cover tightly with foil. My mother used leftover bean cans and I remember she always covered them with the wrappers from butter sticks that she tied tightly with string. You didn’t cover yours at all—I would be afraid it would creat too much moisture and the top would be soggy. Is this a needless worry?
So you made the famous 'Spotted Dick' pudding! Looked good. I make traditional Christmas Pudding each year I have a instant pot now and I am going to try it. Traditional pudding is very dark. I use an adapted Phillip Harben recipe Have a great holiday season!
Hi! How do you bn plan on reheating this after being in the fridge? Also did you wrap in cling film or store it in airtight bin and or did that effect the moisture on Christmas when eating it? Thanks!
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1:30 didnt say how much butter??
Don't forget to make a wish when you are stirring everything together! It's traditional Christmas magic!
It's so cute the way your alphabet letters are lined up in order! Is it hard to let the grandkids mess them up? 😉
Love the video Theresa! I would have enjoyed seeing the pudding out of the bowl plated for serving. Fascinating dish. Thanks for posting!