Note
The above recipe is typical of the classic Christmas pudding. I had a task to adapt the recipe for cooking in a multicooker-pressure cooker. Therefore, first of all, I had to recalculate the amount of ingredients so that they could fit into the multicooker. It turned out to be 125 gr. lard, raisins, raisins, crackers. 62 gr. cinnamon, candied citrus peels, 33 gr. almonds, 0.5 lemon, 33 gr. flour, 6 gr. spices, 75 ml of milk, 2 eggs, 0.5 cups of rum. Since I didn't have lard, I replaced it with butter. I didn't have any candied citrus peels either. I wiped off the zest from one orange, one lemon, added 0.5 orange juice to the rum, in which I soaked dried fruits. In addition to the above dried fruits, I used dried apricots, dried cherries instead of cinnamon and prunes, cashews and hazelnuts, but the total amount remained the same as in the recipe. After soaking, dried fruits and nuts are soft. I cut dried apricots and prunes into pieces of about 1 cm. I put the resulting dough tightly in a plastic round container, covered it tightly with a lid so that the condensate did not get on the pudding during cooking. I poured about 1.5 liters of water into the multicooker bowl. I put a slow cooker and a container of pudding on it. I put it on STEAM mode, pressure 1, time 5 hours. An hour later, I realized that a lot of my water had boiled away and I had to turn off the program and set the BREW program, pressure -1, water was added 3 cm above the bottom of the steamer, steam came from the valve so intensively that I had to change the pressure twice more. As a result, the pudding was cooked in the BREW mode, pressure 3. After turning off the program, the pressure was released manually, and the container was removed. There was water on the lid of the container (it was good that it covered the container). I removed the water with a napkin. Opened the lid.Beneath it is the surface of dense pudding, melted butter. I covered the container with cling film, wrapped it up, wrapped it in a terry towel and placed it in a polyethylene bag. The pudding went to ripen. In this case, long-term maturation is apparently not necessary, since fat was not used. I think one week will be enough. Then we will try and take a picture. SUMMARY. In the multicooker-pressure cooker Oursson 5005 you can cook a classic English pudding in the BREW mode pressure -3, time 4 hours. You can try to cook it in the ON STEAM mode, pressure 3, increase the time by 1 hour. On December 24th we tasted pudding. Its dark color is due to the fact that prunes and black raisins were used. In the original recipe, the color of the pudding will be lighter. The consistency of the pudding is quite dense. The taste is specific, intensely spicy. Using lard will give a special flavor, while longer maturation will provide a less moist and less dense texture.
