dragonrouge Posted December 2, 2009 Share Posted December 2, 2009 Hi I always used to make the pudds back in the UK and have at least put the ingredients together and where they will stay overnight.Delia says to steam them for eight hours and that was so very boring back in the UK.Can I please use a pressure cooker and if so for how long pleasethanks Link to comment Share on other sites More sharing options...
Clair Posted December 2, 2009 Share Posted December 2, 2009 http://www.bbc.co.uk/dna/h2g2/A660836 Link to comment Share on other sites More sharing options...
Dog Posted December 2, 2009 Share Posted December 2, 2009 Quicker to microwave. Link to comment Share on other sites More sharing options...
Scooby Posted December 2, 2009 Share Posted December 2, 2009 I have just finished making mine (but I used the fat and sugar free version in Leith's - it tastes just as nice but is much lighter). I steamed mine (2 * 2lb puddings) in the pressure cooker and found that they needed about 4 hours of steaming (the recipe recommended 6 hours steaming in a conventional saucepan).Edit - I don't really like them cooked in the microwave - I found they don't taste as nice. Reheating in the microwave is fine but not cooking. Link to comment Share on other sites More sharing options...
Kitty Posted December 2, 2009 Share Posted December 2, 2009 I use a slow cooker with hot water in the base and keep it in there for a day.On Christmas Day, I warm it up in the slow cooker, putting it on the same time as the turkey. That way, it frees up a ring on the hob and there is no steam in the kitchen. You don't need to look at it until it is ready to be served. Link to comment Share on other sites More sharing options...
dragonrouge Posted December 3, 2009 Author Share Posted December 3, 2009 to everyone a big thank you. Whilst living in the UK I was able to get my hands on real suet and yes I know!Of late we have been using 'light' and I must say I too found little if no difference. Perhaps the compensation of good quality 'French' rhum is the reason? Link to comment Share on other sites More sharing options...
Scooby Posted December 3, 2009 Share Posted December 3, 2009 The Leith's pudding I referred to above has no suet (or any other fat). The only sugar is 4 tbsp honey for 2*2lb puddings. If anyone wants the recipe please ask. Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted December 3, 2009 Share Posted December 3, 2009 I use a Gordon Ramsey recipe from a BBC Good Food mag which is now a couple of years old, substituting Light (veggie) suet for the meaty type. Luckily, the local UK BIO market stall carries a range of UK goods including suet and muscavado sugar and they're much cheaper than the stuff on the British shelves in the local supermarkets.And J bought the BBC veggie Xmas mag back from the UK which has a great recipe for mincemeat and eccles cakes :) Link to comment Share on other sites More sharing options...
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