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.

LOVELY LEMON DRIZZLE LOAF

Steps:

• Heat oven to 170c/150c fan/gas 3½. Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing until just combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the centre of the oven for 45-50 mins until golden and risen - a skewer inserted into the centre of the cake should come out clean.
• Leave to cool in the tin for 5 mins. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in for 10 mins before serving. Will keep in a cake tin for 3 days.

PRESSURE COOKER CHOCOLATE PUDDING

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.

INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
• Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Remove and discard the cinnamon stick and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

BEST EVER LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
• Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
• Pour batter into the prepared pan, being careful not to press it down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
• Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

PRESSURE COOKER CREAMY RICE PUDDING

Steps:

• Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
• Cover bowl firmly with aluminum foil.
• Place 2 cups water, cooking rack or steamer basket, and bowl in cooker.
• Close cover securely.
• COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord.
• Open pressure cooker and let rice steam, uncovered, 15 minutes.
• Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.