Get every member of the family to stir and make a wish, then pile into pudding basins, making sure you have pushed the mixture down well to reduce the risk of air pockets. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!

Stir in a couple more tablespoons of alcohol for flavour - it will absorb quickly in the residue heat - and leave to cool. Either leave in the basin if you don’t need to use it or wrap up sterilised muslin followed by some thicker fabric - eg, tea towel. The stovetop pressure cookers can be much cheaper and double as regular saucepans but a lot of people are scared of them.Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions. It is a method I highly recommend - you don’t have to switch the oven on and the pressure cooker is so good at intensifying both flavour and colour. Arrange the cucumber and watermelon on a large serving platter and sprinkle over all the shredded meat.

Hi Jonathan, the pre-steaming phase is necessary for other puddings that actually rise but Christmas Pudding doesn't rise very much so we can bypass it.

I made a type of tagine other night using lamb neck fillets, a cheap cut that normally requires long, slow cooking. Thanks, this is comparable to Delia Smith's non-pressure cooker recipe in terms of quantities so was looking for how to adapt it. Reader review*********************************************************************************************** ******Those who lead a busy life and often cook in a hurry will appreciate any time-saving kitchen hack. Though there is one more to mention: the Korean-Style Braised Pork Ribs, which I am very happy to be sharing with you today!

Recipes you’ll want to cook, yes; but her writing style – precision with an almost retro gentleness – will seduce you completely. People have said, “I’ve never tasted broccoli that tastes so much like broccoli” — it really accentuates the sweetness. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods risotto takes 7 minutes! Place the bowl over a pan of boiling water and warm through, stirring occasionally, until the cheese has melted. Traditionally, Christmas puddings are boiled on the stovetop for 8 hours, continuously releasing steam into your kitchen and having to keep an eye on the water level.This humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour. I think we can say they’re definitely here to stay now, and who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking over here, Catherine Phipps.