Came back to say I did make the candied peel and they were amazing. My entire family are obsessed. We dipped slivers of candied orange in chocolate and felt like kings for the weekend. - even my 6 year old was in love. I am not sure it will make it as far as a cake or pudding as it’s just being eaten as is 😂. Thank you Catherine!
Thanks so much for the shout out Catherine, really appreciate it!! This is such a lovely post. And I'm completely with you on the choice of dried fruit - make it your own! So many people think they have to stick to there precise dried fruits in a recipe, when you can have fun with your favourites. Happy Stir Up Sunday!
I’ll definitely try the candied peel over the weekend. One of the biggest drawbacks to my electric pressure cooker is multiple uses like this require a complete take-apart and dry down of the lid, otherwise the cooker refuses to come up to pressure the second time. I am convinced this is due to water in the gasket / lid / rim. Its always been my biggest annoyance in an otherwise excellent electric pressure cooker.
It’s the Sage ‘Fast, Slow, Go!” If anyone else has one of these and has the same issues i would love to know. It’s ruined countless meals when i was learning as it doesn’t tell you it’s got a problem. You have to figure out that the pressure isn’t staying up or it’s leaking too much steam. When it does work though it’s perfect!
Mine is all made and ready to transport to my stepdaughter’s house in the Lake District. I always use Delia- it’s an age thing! Note to self, don’t forget to take the pressure cooker to reheat the pudding.
Will definitely try the candied peel! This year I’m giving edible Christmas presents. A question.. have you ever made stem ginger in the pressure cooker? Would it be a similar method to candied peel?
This was a joy to read, and I definitely need to try the candied peel! I have a Christmas pudding question, please. I make Nigella's Ultimate Christmas Pudding from her Christmas book, which is fabulous. I use an Instant Pot, and its steam setting is a pressure function when the lid is on. For the last couple of years I've been doing a 15-minute steam with the valve open, followed by 30 minutes cooking on the high pressure setting. That works, but the pudding does come out a tad dense. I notice you advise steaming for the whole cooking time. Should I try that in future, and does it matter that steaming is a pressure function? I could use a glass lid, but that presumably means it's no different from steaming in an ordinary saucepan. Any advice would be greatly appreciated, thank you.
And huge, HUGE thanks for the brilliant Modern Pressure Cooking. Every recipe I've tried has been a winner, and it's revolutionised the way I use the Instant Pot.
the steaming after the first 15 minutes is at pressure, not just steaming. What size pudding are you doing? 30 minutes isn’t nearly long enough for the first steam, that is probably the issue?
Oh, thank you, that's very helpful about the steaming/pressure. The Nigella recipe is for a 3-pint basin, but I divide the mix in three and use small basins. I misremembered the timings: they are cooked one at a time, obviously, and I steam them for 15 minutes and then they have 45 minutes at high pressure. That recommendation came from an Instant Pot group. I'm guessing that's still not long enough? My size would fall between your mini and medium size basins, so maybe I should try an hour to an hour and a half in future.
I think that would be wise, yes. I find mine very light but I do use a lot of breadcrumbs which I think makes a difference. Other tips - don’t over fill (three quarters maximum) and don’t pack it down too much. You don’t want air bubbles, obviously, but it does need room to expand and settle.
‘Soaking’ the fruit and rum in the pressure cooker is a game changer! Thanks so much. I didn’t have time to take on the candied peel challenge (the stuff in tubs is loathsome) but it seems I’ll need to make sure I try it out when I’m less frazzled. Thank you, Catherine, and Merry Christmas to all 😁
I am a bit late to the party but being a lifetime candied peel hater, I had to try making my own. These will be used for making Stollenkonfect (stollen bites, A Dunk recipe). I had too many oranges and thought ‘why not try it?’. They are so beautiful and smell like marmalade! Very excited to taste them in the bites! And two oranges make enough for quite a few recipes- winner.
So glad - it is like night and day, isn't it? So different. I love Anja's Advent book, baked from it a lot last Christmas and will be making those stollen bites again too.
Came back to say I did make the candied peel and they were amazing. My entire family are obsessed. We dipped slivers of candied orange in chocolate and felt like kings for the weekend. - even my 6 year old was in love. I am not sure it will make it as far as a cake or pudding as it’s just being eaten as is 😂. Thank you Catherine!
Aw, you have made my day with this, thank you! So glad you all enjoyed it!
Thanks so much for the shout out Catherine, really appreciate it!! This is such a lovely post. And I'm completely with you on the choice of dried fruit - make it your own! So many people think they have to stick to there precise dried fruits in a recipe, when you can have fun with your favourites. Happy Stir Up Sunday!
I’ll definitely try the candied peel over the weekend. One of the biggest drawbacks to my electric pressure cooker is multiple uses like this require a complete take-apart and dry down of the lid, otherwise the cooker refuses to come up to pressure the second time. I am convinced this is due to water in the gasket / lid / rim. Its always been my biggest annoyance in an otherwise excellent electric pressure cooker.
What a nuisance! What brand are you using? Would be useful to know if this is a common thing.
It’s the Sage ‘Fast, Slow, Go!” If anyone else has one of these and has the same issues i would love to know. It’s ruined countless meals when i was learning as it doesn’t tell you it’s got a problem. You have to figure out that the pressure isn’t staying up or it’s leaking too much steam. When it does work though it’s perfect!
Mine is all made and ready to transport to my stepdaughter’s house in the Lake District. I always use Delia- it’s an age thing! Note to self, don’t forget to take the pressure cooker to reheat the pudding.
You might want to take it for a few other things too…watch this space!
Will definitely try the candied peel! This year I’m giving edible Christmas presents. A question.. have you ever made stem ginger in the pressure cooker? Would it be a similar method to candied peel?
This was a joy to read, and I definitely need to try the candied peel! I have a Christmas pudding question, please. I make Nigella's Ultimate Christmas Pudding from her Christmas book, which is fabulous. I use an Instant Pot, and its steam setting is a pressure function when the lid is on. For the last couple of years I've been doing a 15-minute steam with the valve open, followed by 30 minutes cooking on the high pressure setting. That works, but the pudding does come out a tad dense. I notice you advise steaming for the whole cooking time. Should I try that in future, and does it matter that steaming is a pressure function? I could use a glass lid, but that presumably means it's no different from steaming in an ordinary saucepan. Any advice would be greatly appreciated, thank you.
And huge, HUGE thanks for the brilliant Modern Pressure Cooking. Every recipe I've tried has been a winner, and it's revolutionised the way I use the Instant Pot.
Hi - I wish I had worded the post differently -
the steaming after the first 15 minutes is at pressure, not just steaming. What size pudding are you doing? 30 minutes isn’t nearly long enough for the first steam, that is probably the issue?
Oh, thank you, that's very helpful about the steaming/pressure. The Nigella recipe is for a 3-pint basin, but I divide the mix in three and use small basins. I misremembered the timings: they are cooked one at a time, obviously, and I steam them for 15 minutes and then they have 45 minutes at high pressure. That recommendation came from an Instant Pot group. I'm guessing that's still not long enough? My size would fall between your mini and medium size basins, so maybe I should try an hour to an hour and a half in future.
I think that would be wise, yes. I find mine very light but I do use a lot of breadcrumbs which I think makes a difference. Other tips - don’t over fill (three quarters maximum) and don’t pack it down too much. You don’t want air bubbles, obviously, but it does need room to expand and settle.
Catherine! The candied orange zest dipped in chocolate was a big success! Feel very accomplished yet it was so easy to do. Thank you!
So glad!
‘Soaking’ the fruit and rum in the pressure cooker is a game changer! Thanks so much. I didn’t have time to take on the candied peel challenge (the stuff in tubs is loathsome) but it seems I’ll need to make sure I try it out when I’m less frazzled. Thank you, Catherine, and Merry Christmas to all 😁
I am a bit late to the party but being a lifetime candied peel hater, I had to try making my own. These will be used for making Stollenkonfect (stollen bites, A Dunk recipe). I had too many oranges and thought ‘why not try it?’. They are so beautiful and smell like marmalade! Very excited to taste them in the bites! And two oranges make enough for quite a few recipes- winner.
So glad - it is like night and day, isn't it? So different. I love Anja's Advent book, baked from it a lot last Christmas and will be making those stollen bites again too.