Steamed Jam Pudding in the Ninja Foodi is a traditional British steamed pudding that is cooked on the pressure cooker setting.
Easily Cooked in an Instant Pot, Crockpot Multi-Cooker or in a Traditional Pressure Cooker
Today’s recipe for Steamed Jam Pudding in the Ninja Foodi is a traditional British steamed pudding that is cooked on the pressure cooker setting.
Instead of steaming for 2 hours on the hob top, which isn’t very energy efiicient nowadays, it cooks in a pressure cooker for 40 minutes.
You can cook it in any pressure cooker or multi-cooker, such as an Instant Pot, Crockpot or a traditional pressure cooker, but I used my Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L
Delicious raspberry jam is the jammy coating in this recipe – and the pudding itself is a simple sponge recipe, similar to a Victoria Sandwich.
There is nothing as comforting as a hot pudding with custard for afters, especially on a cold and blustery autumn day.
From start to finish this pudding took 1 hour to make and cook, and whilst it simmered away in the pressure cooker, we enjoyed a lovely cooked lunch.
Use any jam that you have to hand, I just happened to have half a jar of raspberry jam in the fridge, but it was a toss up betweeen that and some lemon curd.
I love steamed syrup sponge puddings too, but they have slightly different ingredients, which I will be sharing on Lavender & Lovage soon.
Serve this pudding with custard, or cream – creme fraiche and ice cream are also winning partners for this decadent jammy pud.
I’ve shared some more pudding recipes below, which I hope you will enjoy, and I’ve sneaked in a Christmas Pudding recipe too, for Stir-Up Sunday. Karen
Shopping List for Steamed Jam Pudding in the Ninja Foodi
6 heaped tablespoons raspberry jam
175g (6ozs) butter
150g (6ozs) caster sugar
3 large eggs, beaten
3 tablespoons milk
225g (8ozs) Self-Raising flour
Butter, for greasing
Notes for Alternative Ingredients and Cooking Method
Use any flavour of jam you have to hand. Lemon curd, blackberry and strawberry is all equally delicious.
For traditional steaming:
Steam the pudding for 2 hours,.
You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish.
More HOT PUDDING Recipes
- Traditional Victorian Christmas Pudding
- Traditional Bread Pudding
- Eve’s Pudding with Blackberries & Apples
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Recipe for Steamed Jam Pudding in the Ninja Foodi
Steamed Jam Pudding in the Ninja Foodi
Today's recipe for Steamed Jam Pudding in the Ninja Foodi is a traditional British steamed pudding that is cooked on the pressure cooker setting.
Instead of steaming for 2 hours on the hob top, which isn't very energy efficient nowadays, it cooks in a pressure cooker for 45 minutes.
You can cook it in any pressure cooker or multi-cooker, such as an Instant Pot, Crockpot or a traditional pressure cooker, but I used my Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L
Delicious raspberry jam is the jammy coating in this recipe - and the pudding itself is a simple sponge recipe, similar to a Victoria Sandwich.
Ingredients
- 6 heaped tablespoons raspberry jam
- 175g (6ozs) butter
- 150g (6ozs) caster sugar
- 3 large eggs, beaten
- 3 tablespoons milk
- 225g (8ozs) Self-Raising flour
- Butter, for greasing
Instructions
1. Grease a 2 pint (900g) pudding basin with butter and then line the base with a circle of greaseproof paper. Spoon the jam into the bottom of the basin
2. Beat together the butter and sugar until it is light and pale in colour, this is essential for a light and fluffy pudding. Then beat in the eggs with the milk.
3. Sift the flour carefully into the mixture and fold it in gently before spooning the sponge mixture over the raspberry jam.
4. If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
5. Add 300ml boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
6. Add the reversable rack into the Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
7. Close the lid and turn the pressure release valve to SEAL.
8. Move the programme slider right over to the LEFT to PRESSURE.
9. Set the pressure to HIGH for 45 minutes and press the START button.
10. The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
11. Carefully remove the pudding from the machine using the racks handles, or the string if used.
12. Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.
Notes
Use any flavour of jam you have to hand. Lemon curd, blackberry and strawberry is all equally delicious.
For traditional steaming:
Steam the pudding for 2 hours,.
You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish. .
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 191Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 99mgSodium 61mgCarbohydrates 31gFiber 1gSugar 11gProtein 6g
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Jean says
Not sure what I did wrong ,followed recipe and full instructions outside cooked middle totally under done ,cooked on high pressure setting ninja foodie smart lid
Karen Burns-Booth says
I’m not sure what happened either – I have made this several times with jam and lemon curd, and it has never failed. Not sure what a Smart Lid is? I have a 14-in-1 and it has just ONE lid, is that what you have?
Julia says
Lovely pudding – definitely like how quick it is – thank you for the recipe
Karen Burns-Booth says
My pleasure Julia! 🙂