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Pressure Cooker Rhubarb Suet Pudding
Pressure Cooker Rhubarb Suet Pudding is a modern British recipe for a classic steamed suet pudding, incorporating rhubarb as the filling that's been adapted to be cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of Pressure Cooker Rhubarb Suet Pudding.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesBritish Recipes
This is one of my family's traditional recipes. As a child we had this with the first rhubarb of the season (the very young and tender shoots). It always makes me think of the transition between spring and summer.
Ingredients:
400g rhubarb (or sufficient to fill), washed and stems cut into 1cm lengths (no need to peel if young)
90g sugar (or to taste)
450g plain flour
180g suet
pinch of salt
Method:
Place the flour, suet and salt in a bowl and mix together before adding sufficient water to form a stiff dough. Cut 2/3 of the dough and roll out on a floured board. Use to line the base and sides of a 1l heat-proof bowl. Toss together the rhubarb and sugar then pour into the pastry-lined bowl.
Roll out the remaining dough and use to cover the pudding. Cut a circle of greaseproof paper and use this to cover the pudding.
Tightly cover the entire pudding in a double layer of foil and sit in your pressure cooker's steamer basket.
Pour 700ml of water into the base of your pressure cooker and sit the steamer basket. Close and lock the lid then bring to pressure over high heat. Reduce the heat to stabilize the pressure then cook for 40 minutes at high pressure. Take off the heat and place under cold, running, water to quickly reduce the pressure. Open the lid and carefully take out the pudding then remove the foil and greaseproof paper and tip the pudding onto a bowl. Slice and serve with ice-cold milk.
