Pressure Cooker Steamed Rhubarb and Ginger Pudding
Pressure Cooker Steamed Steamed Rhubarb and Ginger Pudding is a modern British recipe for a classic steamed sponge pudding that is flavoured with ginger and has rhubarb and crystallized ginger folded into the batter and which is cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Steamed Rhubarb and Ginger Pudding.
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Ingredients:
225g self-raising flour
225g rhubarb that's been finely diced (leave the skin on the stalks)
110g brown caster sugar
110g crystallized ginger, finely chopped
110g butter, cubed
2 eggs, beaten
1/2 tsp powdered ginger (or freshly-grated ginger)
pinch of salt
Method:
Sift the flour, salt and ginger powder into a mixing bowl. Add the butter and rub into the flour mixture with your fingertips until it comes to resemble fine breadcrumbs. Now add the rhubarb and sugar and mix well.
Stir-in the eggs and beat the mixture until thoroughly combined. Grease a 1l bowl thoroughly then transfer the batter into this. Cover with a lid or a sheet of greaseproof paper then cover the entire bowl in a double layer of foil. Use twine to secure everything then place the bowl on top of a trivet in your pressure cooker and add 1.2l of boiling water. Bring up to pressure and cook for 25 minutes.
Allow the pressure to release slowly (this is the secret to keeping the pudding light).
Allow the pudding to stand for a few minutes to cool then uncover and invert onto a plate. Slice the pudding and serve hot with cream or custard or brown sugar sauce.
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