Cranberry-Date Pudding with Brandy Butter Pressure Cooker Recipe

Cranberry-Date Pudding With Brandy Butter Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart – Time: 25 minutes at HIGH pressure

CRANBERRY-DATE PUDDING:

• 11/3 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon sea salt
• 2 cups fresh or thawed frozen cranberries
• ¾ cup golden raisins
• ¾ cup snipped pitted dates
• ½ cup light molasses
• 1/3 cup hot water
• 3 cups water

BRANDY BUTTER:

• 1½ cups confectioners’ sugar
• ½ cup (1 stick) unsalted butter, softened
• 3 tablespoons brandy
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• pinch ground nutmeg

Method

1. Generously butter or coat with butter-flavored cooking spray a 1- or 1½-quart (4- or 6-cup) pudding mold with clip-on lid
2. In a large bowl, combine the flour, baking soda, and salt
3. Add the cranberries, raisins, and dates
4. Add the molasses and hot water and stir well with a large rubber spatula with a folding motion until the ingredients are evenly moistened
5. Scrape the batter into the mold, filling it no more than two-thirds full
6. Snap on the lid
7. Place a trivet and steamer rack in a 5- to 7-quart pressure cooker
8. Add the water
9. Set the mold on the rack, making sure it is centered and will not tip
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 25 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Wearing oven mitts, carefully lift the mold out of the cooker by the lid handles to a wire rack
18. Remove the cover; let cool for about 20 minutes
19. Place a plate on top of the mold and invert to unmold the pudding
20. Make the Brandy Butter while the pudding cools
21. Place the sugar in a food processor and pulse to sift and aerate
22. Add the butter in pieces, the brandy, and extracts
23. Pulse until smooth, fluffy, and creamy
24. You can also mix this in a stand electric mixer on low speed
25. Place in a small serving bowl and sprinkle with the nutmeg or place in an airtight container and refrigerate until serving (remove 30 to 60 minutes before serving to soften)
26. Serve the pudding still warm, cut in wedges, or at room temperature, with the Butter
27. It will keep, wrapped in plastic, in the refrigerator up to 1 week

Full List of Pudding Recipes
Full List of Cranberry Recipes