Christmas Pudding w/ Butterscotch Sauce
Enjoy the festive season even more with our delicious Christmas Pudding.
Ingredients
- 500g mixed dried fruit
- 1/4 cup brandy, sherry or orange juice
- 95g Butter
- 110g Brown sugar
- 2 Tbs fig jam (warmed)
- 2 eggs (lightly beaten)
- 75g self-raising flour
- 1 tsp mixed spice
- 50g bread crumbs
- 50g almond meal
- BUTTERSCOTCH SAUCE: 85g Butter
- 2/3 cup heavy cream
- 2 Tbs dark corn syrup or agave
- 3/4 cup Brown sugar
Step 1
Place fruit, brandy, sherry or orange juice, butter and sugar in the large silicone bowl. Microwave for 2 minutes.
Step 2
Stir until butter melts and mixture is all combined.
Step 3
Add eggs and jam. Mix well.
Step 4
Add all other ingredients and stir until combined.
Step 5
Tip into the small silicone bowl.
Step 6
Place 4 cups water in bottom of Pressure Cooker and insert the Pressure Cooker Silicone Basket. Place bowl on top of silicone basket and cover with aluminium foil over the top of the bowl.
Step 7
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Step 8
Once at pressure, turn down the heat and cook for 50 minutes.
Step 9
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Step 10
Remove bowl and cool in bowl for 5 minutes.
Step 11
Turn out on plate and cool for further 5-10 minutes and serve warm with custard, cream or ice-cream.
Step 12
BUTTERSCOTCH SAUCE: Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Christmas Pudding w Butterscotch Sauce
Ingredients
- 500 g mixed dried fruit
- 1/4 cup brandy, sherry or orange juice
- 95 g Butter
- 110 g Brown sugar
- 2 Tbs fig jam (warmed)
- 2 eggs (lightly beaten)
- 75 g self-raising flour
- 1 tsp mixed spice
- 50 g bread crumbs
- 50 g almond meal
- 85 g Butter (Butterscotch Sauce)
- 2/3 cup heavy cream
- 2 Tbs dark corn syrup or agave
- 3/4 cup Brown sugar
Instructions
- Place fruit, brandy, sherry or orange juice, butter and sugar in the large silicone bowl. Microwave for 2 minutes.
- Stir until butter melts and mixture is all combined.
- Add eggs and jam. Mix well.
- Add all other ingredients and stir until combined.
- Tip into the small silicone bowl.
- Place 4 cups water in bottom of Pressure Cooker and insert the Pressure Cooker Silicone Basket. Place bowl on top of silicone basket and cover with aluminium foil over the top of the bowl.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
- Once at pressure, turn down the heat and cook for 50 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Remove bowl and cool in bowl for 5 minutes.
- Turn out on plate and cool for further 5-10 minutes and serve warm with custard, cream or ice-cream.
- BUTTERSCOTCH SAUCE: Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
