Desserts
Traditional Christmas Pudding
Recipe by Ninja Kitchen
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- 200g sultanas
- 200g raisins
- 100g currants
- 3 tbsp brandy or port
- 1 juice and finely grated zest of orange
- 100g self-raising flour
- 1 tsp mixed spice
- 75g fresh white breadcrumbs
- 1 small apple, peeled, cored and grated
- 100g soft brown sugar
- 75g vegetarian suet
- 50g whole blanched almonds, roughly chopped
- 2 eggs, beaten
- 2 tbsp milk
- serve with brandy butter
Utensils
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Step 1
Put the dried fruit in a large bowl and mix in brandy or port and orange. If possible, cover and leave overnight.
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Step 2
Sift the flour and spice into bowl and add all the other ingredients, mixing well.
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Step 3
Grease a 1L pudding basin and place a small circle of baking parchment in the bottom of basin. Spoon mixture into basin and top with another circle of baking parchment. Then cover with a piece of foil large enough to overlap the sides and pleating in center to allow for expansion. Tie with string.
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Step 4
Pour 1.5L water into cooking pot. Place pudding into cook and crisp basket. Close the lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 70 minutes. Then press START/STOP to begin cooking (the unit will build pressure for approximately 17 minutes before cooking begins).
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Step 5
When pressure cooking is complete, it will cool naturally. Carefully open the lid when unit has finished releasing pressure.
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Step 6
Serve with brandy butter.
