A fruity pressure cooker dessert. This is based on a recipe in The United States Regional Cook Book, edited by Ruth Berolzheimer (1947). It can also be made using blackberries or cranberries; if using cranberries, add an extra bit of sugar.
1 cup plain flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into small pieces, plus extra for greasing
2-1/2 tbsp dried breadcrumbs
1/2 cup granulated sugar
1 egg, beaten
5 oz. milk
1/2 lb. blueberries
Crème fraîche or cream, to serve
Step 1: Butter a 4-6 cup pudding basin.
Step 2: Sift the flour, baking powder and salt into a large bowl. Mix in the butter using two knives, then add the breadcrumbs and sugar, and mix well. Finally, stir in the egg and milk, blend well, then gently stir in the blueberries.
Step 3: Pour the mixture into your prepared basin, filling only 3/4 of the basin to allow room to rise.
Step 4: Take a double square of parchment paper, large enough to hang over the rim of the basin by an inch or so, and fold a pleat into it to allow for expansion. Butter the underside, and secure the paper with a long piece of string under the rim. Loop the string over the basin and tie on the opposite side to make a handle.
Step 5: Heat up at least 2" water in your pressure cooker with the steamer insert (or an improvised steamer rack) in place. Put the basin into the steamer, cover the pressure cooker without clamping the lid closed, and steam for 15 minutes. This is essential to allow the sponge to rise.
Step 6: Now clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 35 minutes.
Step 7: Turn off the heat and vent immediately. Remove the basin using the string handle. Run a knife around the inside of the basin and turn out onto a plate. Serve with crème fraîche or cream if you wish.
Reprinted with permission from Richard Ehrlich's 80 Recipes For Your Pressure Cooker (2011 Kyle Books).