Delicious sounding recipes. You kindly gave me a jar of those wonderful capers and I duly stocked up with them when I visited Kardamyli! Thrilled to learn I can buy them in London!
Brilliant, thanks, I make the leek and ham pudding from the notes from a small kitchen book a couple of weeks ago. Delicious but swore next time I going make it in a pressure cooker. The whole steaming thing took so long.
Thanks Fi! And from a foraging perspective could have written more….it is never the right time when I go to pick capers or caper berries, but I do often pick the leaves which are cured in the same way. The bushes sprawl out of rocky outposts all over the place. The flavour of the leaves is very similar to that of the capers, but sometimes slightly tannic.
This looks lovely as I love suet puddings. I do have a question though; does the 3 cm water you add for the steaming need to be boiling water? I ask because we made your steamed syrup sponge as my first attempt at steaming in my Instant Pot Pro and I added cold water as you don’t specify in Modern Pressure Cooking. Although it tasted good when done, the sponge was a bit heavy. Would adding already boiling water have made a difference?
You need to time from when the water is hot enough to generate steam so you can steam it properly for 15-20 mins. If you use cold water and start timing straight away, it will be heavy. Does that answer your question?
Delicious sounding recipes. You kindly gave me a jar of those wonderful capers and I duly stocked up with them when I visited Kardamyli! Thrilled to learn I can buy them in London!
Thanks Jenny! Yes, they are to be had, but of course at a premium....xx
So 45 mins steaming plus 15mins at the for a 1.2l pudding , if I wanted to make a couple of smaller ones what would times be.
And would the cooking times stay the same for different cooked fillings.
I would reduce to 30 mins at high pressure and as long as the filling is cooked, it makes no difference.
Brilliant, thanks, I make the leek and ham pudding from the notes from a small kitchen book a couple of weeks ago. Delicious but swore next time I going make it in a pressure cooker. The whole steaming thing took so long.
Lovely capers story hidden in here. Thank you
Thanks Fi! And from a foraging perspective could have written more….it is never the right time when I go to pick capers or caper berries, but I do often pick the leaves which are cured in the same way. The bushes sprawl out of rocky outposts all over the place. The flavour of the leaves is very similar to that of the capers, but sometimes slightly tannic.
This looks lovely as I love suet puddings. I do have a question though; does the 3 cm water you add for the steaming need to be boiling water? I ask because we made your steamed syrup sponge as my first attempt at steaming in my Instant Pot Pro and I added cold water as you don’t specify in Modern Pressure Cooking. Although it tasted good when done, the sponge was a bit heavy. Would adding already boiling water have made a difference?
You need to time from when the water is hot enough to generate steam so you can steam it properly for 15-20 mins. If you use cold water and start timing straight away, it will be heavy. Does that answer your question?
Of course - that makes sense. One of the few things that hasn’t turned out properly since I bought my instant pot and your wonderful book. Thank you.
Andy Harris' The Ealing Grocer is absolutely my fave. Lovely trad recipe, Catherine.
It is a treasure trove! And thank you.