Lemon Drizzle Pudding 4 Qt Pressure Cooker Recipes

LEMON DRIZZLE SPONGE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
• Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
• Spoon the sponge batter into the dish and smooth over the top.
• Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
• While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it's still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.

LEMON DRIZZLE PUDDING - 4-QT. PRESSURE COOKER

Steps:

• Lightly oil a 6-1/2 cup ovenproof dish.
• Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
• Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
• In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
• Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
• Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
• Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
• Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
• Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
• Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
• Remove from heat. Allow to depressurize naturally until steam vent has sunk.
• Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.

FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS

Steps:

• Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
• Take off heat and add lemon jello. Mix well.
• Pour into bowl and let chill for 2-3 hours.

PRESSURE-COOKER LEMON RED POTATOES

Steps:

• Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high, 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.