Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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Marmalade (even if I now have to wait till next January); and, of course, in memory of my late mother-in-law, Crème Caramels. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice all the recipes included are delicious and will go down well with hungry friends and family.

I've been using a stove-top pressure cooker to steam my Christmas puddings for a few years now, and I had never pre-steamed them. Mindblowingly, the pressure cooker was actually invented well before that, at the end of the 17th century! Traditionally, Christmas puddings are boiled on the stovetop for 8 hours, continuously releasing steam into your kitchen and having to keep an eye on the water level.

I feel it is important to say this right from the start; a pressure cooker isn’t a replacement for the hands-on mechanics of cooking; it just speeds up part of the process. Electric pressure cookers, meanwhile, might suit those who “have lots of worktop space, are used to slow- or multi-cookers and like that way of cooking”; they also come with a multitude of accessories, such as air-fryer lids and yoghurt makers, if they’re up your alley. I put them in a dhal and the pressure cooker just punched that amazing flavour right the way through. This works not only with alcohol, but with other liquids too - I use it to soak fruit in tea for a tea bread.

Recipes you’ll want to cook, yes; but her writing style – precision with an almost retro gentleness – will seduce you completely. Then check it after a few days and rewrap in fresh greaseproof and foil if that's what you used as, of course, fabric is more breathable but no harm rewrapping in sterilised muslin again too! Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. If not making a handle with string, take a long length of foil and fold twice, lengthways, so it is 4 ply. You will end up with a very sturdy length of foil which you can use to lower your pudding into the pressure cooker.If the chickpeas aren’t quite soft, cook for a few more minutes more, then set aside, covered, for 30 minutes. Cooking it longer means you can reduce the maturing time as you’re getting more flavour in during the cooking process.

Hi Jonathan, the pre-steaming phase is necessary for other puddings that actually rise but Christmas Pudding doesn't rise very much so we can bypass it.Stir in a couple more tablespoons of alcohol for flavour - it will absorb quickly in the residue heat - and leave to cool.