For all Christmas Pudding haters, this new recipe for Steamed “Pressure Cooker” Mincemeat Pudding ticks all the festive boxes.
An Alternative Christmas Pudding
For all Christmas Pudding haters, or for those of you who LOVE mincemeat. This new recipe for Steamed “Pressure Cooker” Mincemeat Pudding ticks all the festive boxes.
Steam this pudding in a pressure cooker, or as I did in my Ninja 14-in-1 multi cooker on the pressure cooker setting.
I used my homemade Boozy Fat-Free Mincemeat in this recipe, but you can use a good quality mincemeat too, if you wish.
I served this Steamed “Pressure Cooker” Mincemeat Pudding with thick brandy cream. Custard, white sauce or brandy butter is fabulous too.
You can make this the night before you want to serve this. Cook it, then store it (covered) in the fridge. Then re-heat it in the microwave for 3 to 4 minutes on high.
If you don’t have a pressure cooker or a mutli-cooker, such as a Ninja, Instant Pot or Crockpot, you can steam this – the method is shared below.
You don’t have to wait for Christmas to make this, it makes a lovely cold weather pudding, especially in the New Year if you have any opened jars of mincemeat to use up.
The sponge in this pudding is based on a simple sponge recipe, similar to a Victoria Sandwich.
If you want to add some aromatic warmth to the recipe, add a teaspoon of mixed spice to the sponge mixture, and a tablespoon of brandy (or rum) to the mincemeat.
I hope you enjoy this as much as we did one cold, wet and very windy December day. After all, nothing as comforting as a hot pudding on a blustery day. Karen
More Mincemeat Recipes
- Twelfth Night & Epiphany: Mincemeat Soda Bread
- Baked “Cake Crumb” Mincemeat Pudding
- Festive Baked Apples with Mincemeat and Honey
More Hot Puddings
- 1930’s Special Christmas Pudding
- School Chocolate Sponge & Chocolate Custard
- Traditional Bread Pudding
Culinary Notes
- If you want to add some aromatic warmth to the recipe, add a teaspoon of mixed spice to the sponge mixture, and a tablespoon of brandy (or rum) to the mincemeat.
- 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.
Recipe for Steamed “Pressure Cooker” Mincemeat Pudding
Steamed "Pressure Cooker" Mincemeat Pudding
For all Christmas Pudding haters, or for those of you who LOVE mincemeat. This new recipe for Steamed "Pressure Cooker" Mincemeat Pudding ticks all the festive boxes.
Steam this pudding in a pressure cooker, or as I did in my Ninja 14-in-1 multi cooker on the pressure cooker setting.
I used my homemade Boozy Fat-Free Mincemeat in this recipe, but you can use a good quality mincemeat too, if you wish.
I served this Steamed "Pressure Cooker" Mincemeat Pudding with thick brandy cream. Custard, white sauce or brandy butter is fabulous too.
You can make this the night before you want to serve this. Cook it, then store it (covered) in the fridge. Then re-heat it in the microwave for 3 to 4 minutes on high.
If you don't have a pressure cooker or a mutli-cooker, such as a Ninja, Instant Pot or Crockpot, you can steam this - the method is shared below.
You don't have to wait for Christmas to make this, it makes a lovely cold weather pudding, especially in the New Year if you have any opened jars of mincemeat to use up.
The sponge in this pudding is based on a simple sponge recipe, similar to a Victoria Sandwich.
If you want to add some aromatic warmth to the recipe, add a teaspoon of mixed spice to the sponge mixture, and a tablespoon of brandy (or rum) to the mincemeat.
I hope you enjoy this as much as we did one cold, wet and very windy December day. After all, nothing as comforting as a hot pudding on a blustery day. Karen
Ingredients
- 8 heaped tablespoons mincemeat
- 175g (6ozs) butter
- 150g (6ozs) caster sugar
- 3 large eggs, beaten
- 3 tablespoons milk
- 225g (8ozs) Self-Raising flour
- Butter, for greasing
- 1 teaspoon mixed spice (optional)
- 1 tablespoon brandy, rum or sherry mixed with the mincemeat (Optional)
Instructions
1. Grease a 2 pint (900g) pudding basin with butter and then line the base with a circle of greaseproof paper. Spoon the mincemeat 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 mincemeat.
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 40 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 brandy cream, white sauce, brandy butter or custard.
Notes
If you want to add some aromatic warmth to the recipe, add a teaspoon of mixed spice to the sponge mixture, and a tablespoon of brandy (or rum) to the mincemeat.
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 158Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 99mgSodium 85mgCarbohydrates 17gFiber 1gSugar 1gProtein 6g
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