Dessert, Recipe

Instant Pot® Christmas Pudding

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Everyone needs a Christmas Pudding around the holidays. Even if you aren’t celebrating Christmas, you still need this pudding! It is just that good. Moist and rich, fruity but buttery…this pudding has it all. It even has carrots so you can totally consider it health food! Oh, and it’s also beautiful to put on your Christmas table (or directly on to your plate and into your mouth!).

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Instant Pot® Christmas Pudding

Amanda
Prep Time 15 mins
Cook Time 55 mins
Servings 6
Calories 643 kcal

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Mixing Bowl
  • 5 Cup Heat Proof Bowl
  • Small Bowl
  • Rubber Spatula

Ingredients
  

  • 0.5 cup Dried Cranberries
  • 0.5 cup Dried Apricots, chopped
  • 0.125 tsp Olive Oil
  • 1 Cup AP Flour
  • 1 Cup Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Ground Ginger
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Ground Cinnamon
  • 4 Eggs
  • 0.25 cup Maple Syrup
  • 1 medium Carrots, grated
  • 0.75 cup Butter, room temperature

Instructions
 

  • Place the cranberries and chopped apricots into a small bowl and pour boiling water over the top until they are covered. Let the dried fruit soak for one hour then strain and set aside to dry.
  • In a mixing bowl, combine the flour, sugar, baking powder and spices and mix together well.
  • Add the butter and use your hands to bring the ingredients together into a well mixed dough. You can opt to use a spatula as well but using your hands will really get the batter mixed well.
  • Add the eggs, syrup and grated carrot and mix everything together until smooth.
  • Fold in the dried fruits then pour the batter into a 5 cup heat proof bowl that you have coated with the olive oil.
  • Place the Instant Pot® trivet in the bottom of the Instant Pot® bowl and set the pudding on top. Add one cup of water to the bottom of the instant Pot bowl then place the lid on. Close the Instant Pot® but turn the steam valve to “release” so that no pressure will form. Press “saute” and let the pudding start cooking in this manner for 20 minutes (you will have to set your own timer as the Instant Pot® will only track time when the steam valve is sealed.).
  • Once the cake has steamed for 20 minutes, press the “Manual” button and set the timer for 35 minutes, cooking at high pressure. One the pudding has fully cooked, let the steam naturally release from the Instant Pot® (that means just let it sit for another 10-20 minutes).
  • Remove the pudding from the Instant Pot® and flip out of the bowl and onto a plate. Serve once cooled to room temperature.

This Christmas Pudding recipe is a little different than a traditional pudding and is also a little different in how you utilize your Instant Pot®. Feel free to ask any questions you may have below! This pudding is totally worth the effort!

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About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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