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Duromatic Dessert Recipes

STICKY TOFFEE PUDDING

Serves: 3
Cooking Time: 20 mins

Ingredients
2 oz (50g) soft tub margarine
2 oz (50g) dark muscavado sugar
2 oz (50g) self raising flour
1 large egg
2 teaspoons milk

Toffee Sauce:
1 oz (25g) butter
2 oz (50g) soft brown sugar
1 tablespoon milk

Preparation
  1. Heat all toffee sauce ingredients gently in a small saucepan, stirring until melted. Add one tablespoon of sauce to the bottom of a greased 1 pint (600ml) pudding basin and reserve the remainder.
  2. Place all pudding ingredients in a large mixing bowl and beat well. Pile on top of sauce in basin and level the top. Cover with a pleated square of greased foil or waxed paper, secured tightly under the rim of the basin.
  3. Place trivet and 1¼ pints (700ml) boiling water in a 3 litre or larger Duromatic pressure cooker. Prepare a folded strip of foil to lift pudding into the pressure cooker. Pre-boil for 20 minutes (without lid).
  4. Close the lid and bring pressure to the 1st red ring. Adjust the heat to maintain the pressure for 20 minutes. Allow the pressure to reduce naturally. Re-heat the remaining sauce. Turn the pudding onto a serving plate and pour the sauce over.


CHRISTMAS PUDDING


Cooking Time: 2 hrs

Makes sufficient to fill two 2 pint (1 litre) plus one 1 pint (500ml) pudding basins. As only one pudding at a time can be cooked in the pressure cooker, the remaining puddings can be covered and stored in the refrigerator or freezer prior to cooking.

Ingredients
1 lb (450g) soft brown sugar
1 apple, grated
8 oz (225g) self raising flour
grated rind and juice of one orange
12 oz (325g) fresh white breadcrumbs
1 teaspoon mixed spice
1 lb (450g) currants
1½ nutmeg, grated
1 lb (450g) sultanas
1 level teaspoon salt
1 lb (450g) raisins
6 eggs, beaten
12 oz (325g) shredded suet
¼ pint (150ml) brown ale
4 oz (100g) mixed peel

To be added after cooking:
2 oz chopped almonds
5 tablespoons brandy or rum

Preparation
  1. Grease the pudding basins and place a small circle of greaseproof paper in the bottom of each.
  2. Mix all the ingredients well in a large mixing bowl. Divide between the basins. Cover with a pleated square of greased greaseproof paper, tucking it tightly under the rim of the basin. Cover again with a pleated square of foil, sealing it tightly under the rim of the basin. Prepare a strip of foil to lift the pudding in and out of the pressure cooker.
  3. Place the trivet and 3 pints (1½ litres) of boiling water in the Duromatic pressure cooker and stand the pudding on the trivet. Pre-boil for 25 minutes (without lid). Add more boiling water to maintain the level.
  4. Fit the pressure lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 2 hours, allowing the pressure to reduce naturally after cooking. Take the pudding out of the cooker and remove the greaseproof and foil lid. Immediately spoon over one tablespoon of brandy then leave to cool in the basin. When cold, the pudding can either be removed from the basin or left in it. Either way, it should be wrapped in greaseproof paper and foil and can be stored in a cool place for up to 6 months. Unwrap and add more brandy from time to time if storage is to be longer than 3 months.
  5. Re-heat when required. Place the trivet and 2 pints (1 litre) of boiling water in the pressure cooker. Cover pudding with a greaseproof and foil lid as before. Stand basin on trivet.
  6. Fit the pressure lid and bring pressure to 2nd red ring. Adjust the heat to maintain this pressure for 20 to 30 minutes depending on size. Allow the pressure to reduce naturally. Turn the pudding out onto a warm plate and serve with brandy sauce.


BASIC RECIPE FOR SUET PASTRY


Makes enough to line a 2 pint (1 litre) pudding basin.

Ingredients
8 oz (225g) self-raising flour, or use ½ flour with ½ fresh white breadcrumbs
½ level teaspoon salt
4 oz (100g) prepared suet
4 fl oz (125ml) cold water

Preparation
  1. Sieve flour and salt into a mixing bowl. Add suet and mix in.
  2. Add water and mix with a fork to a soft but not too sticky dough. Knead lightly on a floured table. Roll out and use as required.


FRUIT DUMPLINGS

Serves: 4 - 6
Cooking Time: 25 mins

Basic suet pastry recipe

Ingredients
2 lb (1kg) approx. apples, damsons, rhubarb and other soft fruit, prepared
4-6 oz sugar

Preparation
  1. Grease a 2 pint (1 litre) pudding basin. Roll the pastry into a circle large enough to line the basin with ¾ " (2cm) to spare. Cut out a quarter segment to make the lid.
  2. Lift the larger piece of pastry into the basin, pressing it against the sides and overlapping it slightly. Dampen the edges to join and seal.
  3. Fill the basin with the fruit, adding the sugar in the centre. Brush the edge of the pastry with water. Re-knead and roll out the remaining pastry into a circle to form the lid. Place on top of the fruit and seal the edges firmly.
  4. Cover with a pleated square of greased foil, carefully sealing the edges well over the rim of the basin. Prepare a length of foil to lift the pudding in and out of the pressure cooker.
  5. Place the trivet and 3 pints (1¾ litres) of boiling water in a 5 litre or larger Duromatic pressure cooker. Pre-steam (without lid) for 20 minutes.
  6. Fit the pressure lid and bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 20 to 25 minutes, depending on the fruit used. Allow the pressure to reduce naturally - please refer to the instruction manual. Turn the pudding out onto a warm dish and serve with custard or cream.


LAYERED SUET PUDDING

Serves: 3
Cooking Time: 20 mins

Ingredients
½ basic suet pastry recipe
a jar of golden syrup mixed with 2 oz (50g) breadcrumbs,
or
a jar of marmalade, jam or mincemeat

Preparation
  1. Grease a 1 pint (500ml) pudding basin. Prepare pastry and shape it into an uneven roll with one end larger than the other. Cut the roll into 4-6 slices starting with thin slices at the narrow end and grading up to thicker slices at the large end.
  2. Roll each piece into a circle of the same thickness. Place the smallest circle in the bottom of the basin and cover it with some of the filling. Continue layering the pastry and filling, ending with the largest piece of pastry.
  3. Cover with a pleated square of greased foil sealing the edges well over the rim of the basin. Prepare a length of foil to lift the pudding in and out of the pressure cooker.
  4. Place the trivet and 2 pints (1 litre) of boiling water in the pressure cooker. Pre-steam (without lid) for 20 minutes.
  5. Fit the pressure lid and bring pressure to the 1st red ring. Adjust the heat to maintain this pressure for 20 minutes. Allow the pressure to reduce naturally.
  6. Turn the pudding out onto a warm plate and serve with custard.


SPICY BREAD PUDDING WITH WHISKY SAUCE

Serves: 3 - 4
Cooking Time: 15 mins

Ingredients
4 oz (100g) stale French bread
½ pint (300ml) milk
1 oz (25g) raisins or sultanas
1 large egg
1½ oz (40g) demerara sugar
2 drops vanilla essence
¼ level teaspoon grated nutmeg
½ level teaspoon ground cinnamon

Sauce:
1 oz (25g) butter
1 oz (25g) soft brown sugar
2 tablespoons whisky

To serve:
Pouring cream

Preparation
  1. Break the bread into small pieces. Warm the milk until tepid. Put the bread in a bowl, pour the milk over and mix in the raisins. Leave to soak for 10 minutes.
  2. Beat the egg, sugar, vanilla and spices in a bowl and then mix into the bread mixture. Transfer to a greased 1 pint (600ml) soufflé dish and cover with foil lid.
  3. Add sufficient water to the pressure cooker to just cover the trivet. Stand the dish on the trivet and close the lid.
  4. Bring the pressure to the 1st red ring. Adjust the heat to maintain this pressure for 15 minutes. Remove from the heat and allow the pressure to reduce naturally whilst preparing the sauce.
  5. Melt the butter in a small pan, add the sugar and whisky and heat gently to dissolve the sugar. Pour the sauce over the pudding immediately before serving.


CRÈME CARAMEL

Serves: 4
Cooking Time: 6 mins

Ingredients

Creme:
7 fl oz (200ml) milk
7 fl oz (200ml) whipping or double cream
2 large eggs
1½ oz (40g) sugar
½ teaspoon vanilla essence

Caramel:
4 oz (100g) sugar
3 tablespoons water

Preparation
  1. Prepare the caramel: put the sugar and water in a small saucepan and heat gently, stirring until dissolved. Bring to the boil and allow to boil without stirring until caramel is a rich golden brown. Quickly and carefully pour into a greased 1 pint (600ml) soufflé dish or 4 individual ramekins, tilting so that the caramel coats the sides.
  2. Put the milk and cream into a saucepan and heat gently until tepid. Beat the eggs, sugar and vanilla and lightly mix in the warm milk and cream. Pour the mixture through a strainer into the dish(es) and cover with foil lid(s).
  3. Place the trivet in the pressure cooker and add ½ pint (300ml) water. Stand the dish(es) on the trivet and close the lid.
  4. Bring the pressure to the 2nd red ring and adjust the heat to maintain this pressure for 6 minutes. Allow the pressure to reduce naturally. Lift out the dishes and remove the foil. Refrigerate for at least 3 hours or overnight before turning the creme(s) out onto the serving plate(s).


POACHED PEACHES WITH RED WINE AND CARDAMOM

Serves: 3 - 4
Cooking Time: 2 mins

Ingredients
½ pint (300ml) red wine
1 small cinnamon stick
¼ pint (150ml) water
small piece lemon rind
6 oz caster sugar
¾ " (2cm) fresh ginger, peeled
the seeds of 3 cardamom pods
6 firm peaches

Preparation
  1. Put the wine, water, sugar, cardamom seeds, cinnamon, lemon rind and ginger into the Duromatic pressure cooker. Bring to the boil, stirring.
  2. Add the peaches (with skins on) and close the lid. Bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 2 minutes. Remove the pan from the heat and allow the pressure to reduce naturally.
  3. Carefully remove each peach, slip off and discard the skin and place them in a bowl. Re-boil the syrup for 2-3 minutes and then strain it over the peaches. Refrigerate until well chilled, stirring occasionally to equalise the colour and flavour of the peaches. Serve with cream, yoghurt or ice cream.
Pressure Point
This recipe is also good for pears, which should be peeled before cooking.


LEMON CHEESECAKE

Serves: 6 - 8
Cooking Time: 30 mins

Ingredients
3 oz (75g) digestive biscuits, crushed
3 large eggs, separated
1½ oz (40g) butter
4 oz (100g) caster sugar
½ oz (15g) ground hazelnuts
grated zest of one lemon
2 x 8 oz (200g) packets cream cheese
2 oz (50g) sultanas
1 tablespoon semolina
3 oz (150g) pot lemon yoghurt

Preparation
  1. Lightly grease a deep 7" (18cm) spring-form tin. Melt the butter in a small pan and mix in the biscuit crumbs and nuts. Press the mixture over the base of the tin.
  2. Place the cream cheese, semolina, egg yolks and sugar in a food processor and blend until smooth. Whisk the egg whites in a large bowl until soft peaks form. Reserve a little lemon zest for decoration then add the remainder together with the sultanas and the cheese mixture to the egg whites and fold them together.
  3. Pour over the biscuit base and cover tightly with a greased piece of foil. Prepare a strip of foil for lifting the tin in and out of the pressure cooker.
  4. Place the trivet in a 3 litre or larger Duromatic pressure cooker. Add ¼ pint (150ml) water. Stand the tin on the trivet and close the lid. Bring the pressure to the 2nd red ring and adjust the heat to maintain this pressure for 30 minutes. Allow the pressure to reduce naturally.
  5. Remove the foil and allow the cheesecake to cool in the tin. Carefully run a knife around the edge and then unlock and remove the sides of the tin. Transfer to a serving plate and refrigerate for 3 hours. Spread the lemon yoghurt on top and decorate with the reserved lemon rind.


CREAMED RICE PUDDING

Serves: 4 - 6
Cooking Time: 12 mins

Ingredients
2 oz (50g) butter
1 pint (600ml) full cream milk
3 oz (75g) pudding rice
2 oz (50g) sugar
1 tablespoon whipping cream

Preparation
  1. Melt the butter in a 3 litre or larger Duromatic pressure cooker, tilting to coat the sides of the pan. Add the milk and bring to the boil. Add the rice and half the sugar and return to the boil, stirring. Reduce the heat.
  2. Close the lid and bring the pressure slowly to the 1st red ring. Adjust the heat to maintain this pressure for 12 minutes. Remove from the heat and allow the pressure to reduce naturally.
  3. Stir in the cream and remaining sugar to taste. Serve hot with stewed fruit.