Ginger Apple Pudding _ Pressure Cooker Recipes

GINGER & CARAMEL APPLE PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
• For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
• Serve warm, dusted with icing sugar. Accompany with cream or custard.

PRESSURE COOKER APPLE COMFORT

Steps:

• Add 1 cup water to a 6-qt. electric pressure cooker. In a large bowl, combine apples, sugar, flour and cinnamon. Spoon into a greased 1-1/2-qt. souffle or round baking dish. In a small bowl, whisk eggs, cream and vanilla; pour over apple mixture. In another bowl, combine cracker crumbs, pecans and butter; sprinkle over top., Loosely cover dish with foil to prevent moisture from getting into the dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Serve warm, with ice cream if desired.

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
• In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
• In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
• Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

GINGER APPLE PUDDING _ PRESSURE COOKER

Steps:

• 1. Butter a 5 C souffle dish. 2. Make a "lift" from a 2' length of aluminum foil and doubling it twice lengthwise. 3. Using a food processor, combine the butter and bread crumbs. 4. Combine the bread mixture with the apples and turn out into the souffle dish. 5. Using the food processor again, combine the milk, eggs, molasses, brown sugar, sour cream, ginger, cinnamon, and salt. 6. Pour the milk mixture, along with the walnuts, over the bread and apples. Gently stir. 7. Cover the dish with fail, leaving room on top for expansion, and tightly tuck the ends under the bottom 8. Using the foil "lift", lower the dish onto a steaming rack in the cooker. 9. Lock the lid and bring to high pressure. Adjust the heat to maintain high pressure for 15 minutes. 10. Use natural-release method. 11. Allow the pudding to cool slightly before lifting our of cooker. Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large "x" on the foil top. Place cooker's lid slightly ajar.

STRESS-FREE PRESSURE COOKED GINGER PORK

Steps:

• Pat pork dry using paper towels and salt lightly on all sides.
• Heat oil in a 4- to 6-quart pressure cooker over high heat until smoking. Add pork; cook until browned, about 4 minutes per side. Add carrots, onion, and garlic; cook and stir for 1 minute. Pour in chicken broth, vinegar, honey, soy sauce, ginger, tomato paste, and black pepper. Bring sauce to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Cook at low pressure, 20 to 25 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock and remove lid.
• Mix cold water and cornstarch together in a small bowl.
• Remove pork to a warm platter and cover. Continue cooking sauce until reduced, 3 to 5 minutes. Stir in the cornstarch mixture; bring to a boil and cook for 1 minute. Add butter and stir gently to melt.
• Slice pork across the grain; serve with the sauce.

PRESSURE COOKER APPLE CIDER

Steps:

• Place apples in a multi-functional pressure cooker (such as Instant Pot®). Spread brown sugar, cinnamon sticks, nutmeg, and cloves on top. Fill the rest of the pot up with water, up to the maximum line.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cinnamon sticks. Mash apples with a potato masher or spoon. Return cinnamon sticks to the pot.
• Continue cooking on high pressure for another 60 minutes, allowing 10 to 15 minutes for pressure to build.
• Repeat quick-release, about 5 minutes. Strain out cider using a strainer or cheesecloth; discard solids. Serve hot or cold.

EASY APPLE GINGERBREAD PUDDING

Steps:

• Peel and slice apples into an ovenproof dish.
• Sprinkle over the sugar and water.
• Place in oven at 350'F/180'C while preparing the topping.
• TOPPING:.
• Sift flour, ginger and soda into a bowl.
• Add sugar.
• Heat butter and golden syrup and mix into dry ingredients.
• Pour over hot apples and bake for 30-45minutes.
• Serve warm.

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

APPLE-GINGER PUDDING

Steps:

• Butter a six- to eight-cup mold, casserole or baking dish.
• Melt two tablespoons of the butter in a large, heavy skillet over medium-high heat. When the foam subsides, add the apples, increase heat to high and saute the apples, turning them frequently for about five minutes until they begin to color. Do not allow them to become soft or lose their shape.
• Add three tablespoons sugar and saute another minute or two, until the sugar begins to caramelize. Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
• Reduce heat to low, add the remaining four tablespoons of butter to the skillet. When the butter has melted, scrape the pan to loosen any bits of caramelized sugar clinging to it. Add the bread cubes and toss them in the butter until they are evenly coated.
• Scatter half the apples and ginger into the baking dish. Cover with half the bread cubes. Repeat the layers.
• Preheat oven to 375 degrees.
• Lightly beat the eggs and one-half cup of sugar. Scald the milk. Slowly pour the scalded milk in a thin stream into the egg mixture, stirring constantly. Stir in the vanilla and ground ginger. Pour over the apples and bread in the baking dish.
• Set the dish in a pan and add boiling water to come halfway up the sides of the baking dish. Place in the middle of the oven and bake 45 minutes, until the top is crusty and golden. Serve while still warm.