Pressure Cooker Pease Pudding Recipes

SLIMMING WORLD PEASE PUDDING IN THE INSTANT POT

Slimming World Pease Pudding In The Instant Pot image

Pease Pudding In The Instant Pot. How to make pease pudding in a pressure cooker with just simple everyday ingredients. No soaking and easy to make syn free for Slimming World.

Provided by RecipeThis.com

Time 30m

Number Of Ingredients 10

Ingredients

Instant Pot
Blender
Sieve
500 g Yellow Split Peas
960 ml Water
2 Large Carrots
½ Medium White Onion
3 Celery Stalks
Salt & Pepper
50 g Butter (optional)

Steps:

Clean and slice your celery. Peel and dice your carrots and onion. Rinse your yellow split peas with a sieve or colander.
Place the yellow split peas, carrots, onion and celery into the instant pot.
Load up with 4 cups/960ml of water into the instant pot and stir the ingredients.
Place the lid on the instant pot, set the valve to sealing and set the time to 25 minutes on high pressure.
Use natural pressure release and manually release pressure.
Stir, season with salt and pepper and blend.

Nutrition Facts : Calories 180 kcal, Carbohydrate 27 g, Protein 10 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 51 mg, Fiber 11 g, Sugar 4 g, ServingSize 1 serving

TASTY PEASE PUDDING

Tasty Pease Pudding image

simple and easy to make, goes perfectly with gammon and ham

Provided by ctubauer3

Time 2h

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
turn down the heat and simmer for 1.5 hours, until the split peas are tender
remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham

PEASE PUDDING

Pease pudding image

Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

Provided by Esther Clark

Categories Side dish

Time 2h55m

Number Of Ingredients 8

Ingredients

500g yellow split peas
2 tbsp olive oil
1 onion , finely chopped
1 carrot , chopped
1 bay leaf
1 thyme sprig
1 tbsp malt vinegar
30g butter

Steps:

Tip the peas into a bowl, cover with cold water and leave to soak overnight.
Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium

PRESSURE COOKER CHOCOLATE PUDDING

Pressure Cooker Chocolate Pudding image

Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings. It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven. To do so, heat the oven to 300 degrees. Set the filled, uncovered custard cups in a large roasting pan positioned on the oven's center rack. Add hot tap water to the pan, halfway up the sides of cups. Cover the entire pan with foil, and use a fork to prick holes in foil. Bake until edges are lightly set (lifting the foil to check) but the centers are still jiggly - they will set as they cool - 30 to 35 minutes.

Provided by Melissa Clark

Categories snack, weekday, custards and puddings, dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups heavy cream
1/2 cup whole milk
6 ounces bittersweet chocolate (preferably 60 percent to 65 percent), chopped
5 large egg yolks
1/3 cup light brown sugar
2 teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
1/4 teaspoon ground cardamom or cinnamon (optional)
1/8 teaspoon kosher salt
Crème fraîche, or whipped cream, for serving
Chocolate shavings, for serving (optional)

Steps:

In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 83 milligrams, Sugar 26 grams

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