Christmas pudding, also known as plum pudding, originated in medieval England. The recipe for Christmas pudding varies, but each recipe usually brings together ingredients including spices and fruits. Ingredients like brandy, citrus juice or dark beers are added to moisten the pudding. Christmas pudding can be prepared using a variety of methods, but cooking it in the pressure cooker does not take as much time as others.
Combine 230 grams (8 oz.) currants, 450 grams (1 lb.) of seedless raisins, 115 grams (4 oz.) of chopped citrus peel, 230 grams (8 oz.) of breadcrumbs, 230 grams (8 oz.) of soft brown sugar, 115 grams (4 oz.) of flour, 1/4 tsp of grated nutmeg, 1 large grated carrot and a pinch of salt into a large bowl.
Combine the ingredients together. Stir the ingredients well so that the peel does not stick together in clumps.
Beat four eggs and combine them to the mixture. Add 2 tbsp of treacle, 140 grams (5 oz.) suet and 2 tbsp of golden syrup. Add 115 ml (4 oz.) of brandy and 235 ml (8 oz.) of a stout beer. Mix the ingredients together so that the dry ingredients are now moist.
Pour the mixture into the pudding basin. Cover the basin with aluminium foil securely. Tent the aluminium foil so that you allow the pudding to expand.
Pour 3 cups of water into the pressure cooker. Place a steamer rack into the pressure cooker and place the pudding basin on top. Place the lid on the pressure cooker but leave the weight off.
Allow the steam to escape from the pressure cooker. Place the 2.25 kg (5 lb.) weight on the pressure cooker and bring it to high heat. Reduce the heat and cook the pudding on low for two to two and a half hours.
Hold the pressure cooker in the sink carefully at a slight angle. Run cold water over the pressure cooker slowly, but avoid getting water on the vent.
Allow the pressure to drop down to zero. Remove the lid and lift the pudding out with a wooden spoon.
Add your own preferred seasonings to the pudding to suit your tastes. You can purchase a pudding basin at most gourmet food stores.
Avoid removing the pressure cooker lid before the pressure drops to zero because the steam can burn your skin.