Pressure Cooker Plum Pudding with Brandy Sauce

This traditional steamed Christmas pudding can be made up to 1 month in advance if you refrigerate it in a brandy-soaked cheesecloth in a covered container. If made ahead, steam it or heat it gently in the microwave before serving it with the brandy sauce.

Serves: 10Hands-on: 1 hourTotal: 10 hoursDifficulty: Medium


Serves: 10

Ingredients

  • 1 cup pitted and chopped, dried plums
  • 1 cup dried currants
  • 1 cup dried cranberries
  • 1 cup raisins
  • 1 cup minced, candied lemon peel
  • 1⁄2 cup dark rum
  • 1 cup butter, divided
  • 1 1⁄2 cups all-purpose flour
  • 1 cup dried bread crumbs
  • 1⁄2 cup chopped pecans
  • 1 Tbsp. minced, candied ginger
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1⁄4 tsp. ground nutmeg
  • 1⁄4 tsp. ground cloves
  • 3 large eggs
  • 2 cups packed light brown sugar, divided
  • 3 cups water
  • 1 cup heavy cream
  • 1⁄4 cup brandy

Directions

  • Place the dried plums, currants, cranberries, raisins, candied lemon peel, and rum in a bowl. Stir to mix. Cover and let stand at room temperature for 8 hours.
  • Partially freeze 3⁄4 cup butter. Add the flour, bread crumbs, pecans, ginger, baking soda, salt, cinnamon, nutmeg, and cloves to a large mixing bowl. Stir to mix. Grate the partially frozen butter into the flour mixture. Add the marinated fruit. Toss grated butter and fruit into flour mixture. Add eggs and 1 cup of brown sugar to a separate bowl; whisk to mix. Pour into the flour/butter/fruit mixture and mix well.
  • Wrap the base of a 7- or 8-inch springform pan with heavy-duty aluminum foil. Transfer the batter to the springform pan, pressing down to eliminate any air pockets. Cover tightly with foil.
  • Prepare the pressure cooker by filling it with water and inserting the trivet or steamer basket. Make a foil sling by folding a long piece of foil into three and lower the springform pan into the pressure cooker. Close and lock the lid. Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 40 to 45 minutes at high pressure. Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure. Remove foil cover and let cool for 15 minutes. Run a knife around the edge of the pudding to loosen it from the sides of the pan. Unmold the pudding and transfer it to a plate.
  • To make the brandy sauce, add remaining cup of brown sugar, cream, and 1⁄4 cup butter to a saucepan placed over medium-high heat. Simmer and stir until sugar dissolves, about 3 minutes. Stir in the brandy. Simmer on very low heat and stir for 10 minutes. Serve over the pudding.