Steamed Puddings

I noticed that the Jaimie Oliver pressure cooker recipe booklet had a recipe for a steamed pudding in it and was curious to try.  After a bit of poking around on the internet I decided to give the recipe here a try.  I was not disappointed at all.  It was well risen and light with all kinds of opportunity to vary the flavours of the recipe.  I'll be making this again.  It was a really quick make and needed no attention while steaming.  It would be wonderful with a splash of pouring custard or cream on top.

I did all of the mixing in my Kitchenaid mixer...so it was no work at all.  I love that this recipe really looks like you've gone all out...when really you haven't

Steamed Puddings

120 g golden sugar
120 g butter, softened
2 eggs
120 g flour
1/2 tsp salt
2 tsp powdered ginger
1 tsp baking powder
1/4 tsp vanilla
1 Tbsp brandy

golden syrup

Cream the sugar with the softened butter.  Add in eggs and beat until smooth.  Add all remaining except the golden syrup and mix batter until smooth.  Grease 5 small ramekins with butter and put a good heaping tsp of golden syrup into the bottom of each.  Divide the batter evenly between...on top of  the syrup and smooth over the surface..  At this point, the puddings can be cooked or frozen.  If freezing, cover with plastic wrap and freeze.  If cooking....cover with greased tinfoil loosely so there is room for expansion on the pudding as it cooks.  Place in your pressure cooler on a rack and fill with water so that the water comes half way up the sides of the ramekins.  Put on the lid and cook at high pressure for 35 minutes.  Remove from heat and vent the pressure.  Once you open, remove ramekins (use care as they will be hot) and turn out the pudding upside down onto a serving plate and eat warm as they are...or with a bit of pouring custard or cream.

McKellar Coney Dogs

 

Coney Dogs and Hamburgers are really unheard of where I live now.  I make a batch of Coney sauce probably four times a year now and freeze any extra for another time.  The sauce is prepared on the stove top and oven, and keeps very well in the freezer for another time.  I like to steam the hotdogs and buns in the instant pot because that is convenient for me.  I put about 1 1/2 cups of water into the instant pot and place in the trivet, then place the hotdogs on top of the trivet and wrap the buns loosely in foil and place that on top of the wieners.  Put the lid in place and choose the steam setting for 5 minutes.  Quick release the steam once done and remove the buns, and fill with a Tbsp or 2 of coney sauce, a wiener, more sauce, and finally some chopped cooking onion and a good squirt of mustard.  That is the classic way to serve and I highly suggest you try it that was first.  The Coney Sauce recipe is below.  Freeze what ever is left over for another serving. You can also make coney burgers too, which were absolutely my favourite when I was little.  The hamburger patties were those super thin ones like you get on a McDonalds hamburger.  Once cooked they were kept in the pan of warm sauce until needed.  To prepare  a coney burger, slide into a hamburger bun topped with a little extra sauce, then dress with a little chopped onion and mustard.

McKellar Coney Sauce

2 lbs lean ground beef

2 onions, minced

3 cloves garlic, minced

1/4- 1/2 cup fresh bread crumbs

2 Tbsp white vinegar

—-Sauce Ingredients—-

1 tin tomato paste

2 cups hot water

1 Tbsp chilli sauce

1 Tbsp chilli powder

2 tsp salt

2 tsp black pepper

2 Tbsp paprika

1/2 tsp cayenne

1 Tbsp cumin

Hot sauce to taste (optional)

1/2 tsp oregano

3 Tbsp ketchup

Place all sauce ingredients in a bowl, mix well and set aside.  

In a large oven proof pot, sauté the onion in a small amount of oil until golden.  Add in minced garlic and continue to sauté 1 minute.  Add in ground beef and sauté over medium heat until at least half of the meat is no longer pink.  At this point, add in the sauce ingredient and stir.  Bring the mixture to a bubble, stirring occasionally, so as not to burn any on the bottom.  

Add in bread crumbs, and white vinegar, cover and move to a 325F oven to continue cooking for 1 hour