Quick and easy pressure cooking with Jamie Oliver - Tefal

y
Quick and easy
pressure cooking
with
Jamie Oliver

Summary
Tomato pasta soup with rosemary 5
Moules a la mariniere 6
Lamb Tagine with preserved lemons, almonds and apricots 9
Pot roast Chinese pork shoulder with five-spice, plums, chilli and ginger 11
Sausage stew 13
Spicy chicken Rogan Josh14
Pot roast chicken with bacon, cider and mushrooms 17
Perfect steamed rice 19
The best fluffy couscous 20
Quick smashed celeriac 22
Quick cooked butternut squash or pumpkin 24
Quick steamed beetroot 26
Steamed potatoes 29
Steamed and marinated peppers and aubergine 30
Pound pudding 33
1

This pressure cooker will change your life! Not only does it cook food
better, but it does it so quickly. With people being so short on time
these days, the pressure cooker seems to be the answer. It opens up
a whole world of cooking you’d never have dreamt that you’d have time for.
Pressure cookers are different from saucepans. They’re a totally different
cooking concept. They work by trapping steam inside them which raises
the temperature and pressure to higher than normal levels, cooking and
tenderising food much more quickly. The high pressure really forces the flavour
of herbs and spices into food and because no steam escapes, no flavour escapes
either.
Cuts of meat that would usually take ages to cook are done to perfection
in this pressure cooker. The meat gets broken down so that it’s ridiculously
tender and it will melt in your mouth. And you’ll end up with wonderfully
tasty sauces in less than half the time.
Let me tell you about some of the other great things you can use your
pressure cooker for:
• You can start making the best mash in the world because, instead of
having to peel and halve your potatoes before they go in the water, in a
pressure cooker you can keep them whole and effectively steam them.
Then all you have to do is peel off their skins, and with some salt, pepper,
milk and butter you’ll end up with the best ever, lovely fluffy mash.
• Rice and couscous cook reliably and easily. I’ve got 2 foolproof recipes
here, which I’m sure you’ll end up using all the time.
• Steaming veg is great in these cookers. You really get the taste of
whatever herbs and spices you use to flavour them, and all the veggies
that usually take a while to cook will be ready in minutes.
• Stews and casseroles are great too, because they’re done so quickly and
they end up being so flavoursome.
• Mussels or clams done in the pressure cooker will all open at the same
rate, so you won’t end up with some cooking quicker than others.
And, best of all, unlike the old style pressure cookers, Tefal has revolutionised
the design so that your pressure cooker is dead easy to use and very easy to
clean. They look pretty cool too!
Happy pressure cooking!
Love
Jamie O
3

Tomato pasta soup with rosemary
This is based on an old Italian favourite called Pasta Fagioli. It’s a hearty dish
half way between a soup and a stew. Don’t forget to finish it with a good glug
of the best olive oil you can find.
Serves 4
••1 1 red red onion, onion, peeled
• 1 carrot, peeled • 2 sticks of celery, trimmed
• 1 carrot, • 2 cloves peeled of garlic, peeled • olive oil • 80g/2_oz any dried pasta
• 2 sticks •of 3 celery, x 400g/14oz trimmed cans of good quality plum tomatoes
• 2 x 400g/14oz cans of borlotti or cannellini beans
• 2 cloves of garlic, peeled
• sea salt and freshly ground black pepper
• olive oil
• a sprig of rosemary, leaves picked
• 80g/23 • 3 x 400g/14oz cans of good
quality plum tomatoes
• 2 x 400g/14oz cans of borlotti
or cannellini beans
• sea salt and freshly ground
black pepper
/4oz any dried pasta
• a sprig of rosemary,
leaves picked
Chop the red onion, carrot, celery and garlic as finely as you can and sweat
them gently in a little olive oil in the bottom of the pressure cooker until
soft.
Place the pasta in a polythene bag, squeeze all the air out of it and bash it
with a rolling pin, smashing the pasta into little pieces.
Add the tomatoes, beans, broken pasta and 11 /2 cans of water to the pot,
and season with a little salt and pepper.
Clamp the lid on the pressure cooker, set the steam to the ‘vegetable’
setting and when the cooker has come up to pressure, cook on a
medium heat for 20 minutes. Release the steam, remove the lid and stir.
If the soup is a little thin, place back on the heat and reduce for
5 minutes or so.
Smash up the rosemary in a pestle and mortar with a pinch of salt, pour a
glug of oil into the mortar and then pour into the soup. Taste and season
with salt and pepper if necessary, and serve with a nice glass of Chianti.
5

6
Moules a la mariniere
This is a real French classic and many would say the very best way to eat
mussels. Serve with lots of chilled white wine and crusty bread to mop up
all the lovely juice.
Serves 2
• 1kg/2lb 3oz • 1kg/2lb of the freshest 3oz of the freshest •mussels 200ml/7fl you oz can of find white wine
mussels you can find • 1 tablespoon
•
butter a small bunch of fresh flat leaf
• 1 tablespoon • 1 butter small white onion, peeled parsley, and finely leaves chopped picked and
• 1 small white onion, •peeled 200ml/7fl oz of white chopped
wine
and • a finely small chopped bunch of fresh flat leaf parsley, leaves picked and chopped
Give the mussels a good wash in plenty of clean cold water and scrub any
dirty ones lightly with a scrubbing brush, pulling off any beardy bits you
might find on them. Throw away any mussels that aren’t tightly closed.
Heat the base of the pressure cooker until nice and hot. Add the butter
and the chopped onion, turn down the heat and cook gently until soft. Add
the white wine and bring to the boil before adding the mussels.
Clamp the lid on the pressure cooker and turn the steam setting to
“vegetables”. When the cooker is up to pressure, cook at a medium
heat for 5 minutes shaking the pan now and then, release the steam and
remove the lid.
Taste and season with salt and pepper if necessary, and sprinkle with
chopped parsley just before serving. Remember not to eat any mussels
that haven’t opened fully.

Lamb Tagine with preserved lemons,
almonds and apricots
North African food is packed full of fantastic flavours and textures - I love it!
Tagines normally take a while to cook if using a normal pan, but with a
pressure cooker things are much easier. If you don’t fancy using carrots
then a couple of potatoes or sweet potatoes will work really well too.
Serves 4
• 1kg/2lb 3 oz lamb neck fillet
• 2 teaspoons cumin seeds
• 4 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• sea salt
• 2 teaspoons
• smoked paprika
• 1 teaspoon ground ginger
• 1 pinch of saffron (optional)
• 3 cloves of garlic,
finely chopped
• juice of 1 lemon
• olive oil
• 2 small red onions, finely sliced
• 3 red chillies, deseeded
and chopped
• 2 big carrots, peeled and cut
into 1 inch/2cm lengths
• 1 x 400g/14oz can of goodquality
plum tomatoes
• 400ml/14fl oz water
• 50g/1 3 /4oz blanched almonds
• 12 dried apricots
• 1 small bunch of fresh mint,
leaves picked
• 1 small bunch of fresh parsley,
leaves picked
• 2 preserved lemons
• 1 cinnamon stick
Trim the excess fat off the lamb and cut into 2 inch/4cm pieces. Place them
in a bowl. In a pestle and mortar, grind the cumin, coriander and pepper
with a good pinch of salt. Sprinkle over the lamb with the paprika, ginger,
saffron, chopped garlic, lemon juice and a splash of olive oil.
Heat the base of the pressure cooker and add another splash of olive oil.
Add the sliced onion and chilli and sweat gently for 5 minutes.
Put the lamb in the pot and add the carrots, tomatoes and the water. Push
the almonds inside the apricots and add them to the pot. Pick half the
leaves off the bunches of mint and parsley, tie the stalks together and
throw them in the pot too. Cut the preserved lemons in half, scoop out
the pulp inside and this to the pot with the cinnamon stick. Discard the
lemon skins.
Clamp the lid on the pressure cooker and turn the steam setting to ‘meat’.
When the cooker is up to pressure, turn the heat down to medium and
cook for 25 minutes. Release the steam and remove the lid.
Taste, add a little salt and pepper if necessary, scatter with chopped mint
and parsley and serve with lots of fluffy steamed couscous.
9

10
Pot roast Chinese pork shoulder
with five-spice, plums, chilli and ginger
This dish transforms a lowly piece of pork shoulder into something rich,
decadent, meltingly soft and full of amazing flavours. It works brilliantly well
with pork belly too.
Serves 4
• 1.5kg/3 1 /2lb pork shoulder,
skin removed
• 2 tablespoons five-spice
powder
• vegetable oil
• zest of 1 orange
• juice of 2 oranges
• 2 red chillies, halved
and deseeded
• 5 cloves garlic, peeled
• 2 inch/4cm piece of ginger,
peeled and sliced thickly
• 2 tablespoons hoi sin sauce
• 1 tablespoon tomato ketchup
• 2 tablespoons dark soy sauce
• 2 tablespoons honey
• 100ml/3.5fl oz sherry
• 4 plums, stoned and halved
• 4 spring onions, roughly
chopped
• sea salt and freshly groun
black pepper
Pat the pork dry with a piece of kitchen paper and rub it all over with the
five-spice powder.
Heat the base of the pressure cooker and add a splash of vegetable oil.
Carefully brown the pork on all sides and then add the rest of the
ingredients.
Clamp the lid on the pressure cooker, turn the setting to ‘meat’ and when
the cooker has come up to pressure, turn the heat down to medium and
cook for 35 minutes. Release the steam and remove the lid.
The pork should be very soft and break apart when pressed with a fork. If
the sauce is a bit thin, lift the pork out carefully, keep it warm and boil the
sauce down gently to thicken it, skimming any fat off the lid.
Taste, add a little salt and pepper if necessary and serve with lots of plain
boiled rice.

Sausage stew
This is real comfort food and very easy to do with a pressure cooker. Make sure
the sausages you use are good quality and you won’t go wrong.
Serves 4
• olive oil
• two big handfuls of stale bread
torn into pieces
• a small bunch of fresh thyme,
leaves picked
• 8 sausages
• 8 rashers of smoked streaky
bacon cut into lardons
• 2 red onions, peeled finely
chopped
• half a celery heart, trimmed
and finely chopped
• 2 bay leaves
• a sprig of fresh rosemary
• 2 x 400g/14 oz cans
of tomatoes
• 2 x 400g/14 oz cans
of cannellini or borlotti beans
• a glass of red wine
• 1 carrot, peeled and cut into
chunks
• sea salt and freshly ground
black pepper
Pre-heat your oven to 180˚C/350˚F/Gas 4.
Mix the breadcrumbs together with the leaves from a couple of sprigs of
thyme, spread out in a roasting tray and drizzle generously with olive oil.
Place in the pre-heated oven for 15 to 20 minutes, shaking every now and
then, until they’re golden brown and crispy. Place to one side.
Heat the base of your pressure cooker and add a splash of oil. Add the
sausages and brown them on all sides. Take them out of the pan and add
the bacon, onion, celery, bay leaves, rosemary and the remaining thyme.
Turn the heat down and fry gently for 5 minutes or so.
Add the rest of the ingredients and season lightly with salt and pepper.
Clamp the lid on the pressure cooker and set the steam setting to meat.
Cook on a medium heat for 25 minutes before releasing the steam and
removing the lid.
Check the seasoning, add more salt and pepper if necessary and stir in the
crispy breadcrumbs you made earlier.
13

14
Spicy chicken Rogan Josh
Rogan Josh is a curry with lots of peppers and paprika in it. I love the heat but
you can remove some of the chillies if want to make it a little milder. The
yoghurt stirred in at the end helps cool it down a little.
You can make this with boneless chicken if you want, but try to use leg meat
as it stays juicier during the cooking.
Serves 4
• 1kg/1.5kg/3 1 /2lb skinned
chicken thighs and drumsticks
• 4 tablespoons yoghurt,
plus extra for serving
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• zest and juice of 1 lemon
• 1 teaspoon turmeric
• 12 green cardamom pods
• 6 cloves
• 1 teaspoon black peppercorns
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dried chillies
• 2 teaspoons smoked paprika
• 2 red peppers
• 2 small red onions
• 2 fresh red chillies, deseeded
and finely chopped
• 1 bunch of fresh coriander
• 1 tablespoon of butter
• 1 cinnamon stick
• 2 bay leaves
• 250ml/9 oz water
Mix the chicken pieces with the yoghurt, garlic, ginger, lemon zest and
juice, and turmeric. Leave in a bowl to marinate for an hour or so.
In a pestle and mortar, grind the cardamom, cloves, peppercorns, cumin,
coriander and dried chillies with a pinch of salt and the smoked paprika.
Roughly chop the peppers, onions, chillies and the stalks from the coriander
and whizz in a food processor until almost pureed.
Melt the butter in the base of your pressure cooker and when it starts to
bubble, add the ground spices, the cinnamon and bay leaves. Stir and fry
for 30 seconds or so before adding the whizzed up vegetables. Fry gently
for 5 minutes, turning down the heat a little if things start to brown.
Add the marinated chicken and water and clamp the lid on the pressure
cooker. Turn the setting to ‘meat’ and when the cooker has come up to
pressure, turn the heat down to medium and cook for 25 minutes. Release
the steam and remove the lid.
If the curry is still quite liquid, place back on the heat and boil it down for
a few minutes until it thickens. Fold in a few tablespoons of yoghurt, scatter
with the coriander leaves and serve with steamed basmati rice and lots of
cold beer.

Pot roast chicken with bacon,
cider and mushrooms
This is a quick and easy way to cook a whole chicken. Not only that, but you’ll
end up with a lovely restaurant-style sauce at the end. If you can’t get a
chicken that’s the right size for the pot, buy separate legs and breasts and
use them instead.
Serves 4
• 1x 1.3kg/2 3 /4lb organic chicken
• 1 sprig of bay
• sea salt and freshly ground
black pepper
• 1 lemon
• olive oil
• a few rashers of good quality
smoked streaky bacon,
chopped
• a large handful of mushrooms –
wild if you can find them,
roughly torn up
• 1 tablespoon of butter
• 1 clove of garlic, peeled
and chopped
• 300ml/11fl oz cider
• 6 baby leeks
• 2 tablespoons crème fraîche
• a small bunch of fresh flat leaf
parsley, chopped
• a small bunch of fresh chives,
chopped
Season the chicken well with sea salt and pepper and stuff with the bay and
lemon.
In a little olive oil, brown the chicken lightly on all sides in the base of the
pressure cooker. Remove the chicken and add the bacon, mushrooms,
butter and garlic. Fry for a minute or so, then place the chicken on lid and
add the cider.
Clamp the lid on the pressure cooker, set the steam to the “meat” setting
and when the cooker has come up to pressure, turn the heat down a little
and cook for 25 minutes. Release the steam and remove the lid.
Lay the baby leeks in the basket and place in the pot over the chicken.
Replace the lid and cook for another 5 minutes on the vegetable setting.
Remove the leeks and check that the chicken is cooked. The leg should pull
away easily from the body. Remove to a plate and keep warm. Place the
pressure cooker base back on the heat and stir the crème fraîche into the
sauce. Reduce until the sauce is a nice gravy consistency, then add the chopped
herbs, taste, correct the seasoning and pour over the cooked chicken. Serve
with the baby leeks, some mashed potatoes and the rest of the cider!
17

Steam your starches!
With normal kitchen equipment it can be tricky to get perfectly
fluffy rice and couscous. With a pressure cooker it’s a piece of cake.
Steamed potatoes mash really well and if you cut them open to
release their steam they become nice and dry – ideal for making
potato cakes or even potato gnocchi.
Perfect steamed rice
This recipe works well for plain rice, basmati and jasmine rice too. If you want
to add extra flavour to it, add a few bay leaves, or a cinnamon stick, or some
cardamom cloves to the water. The rice will take on a fantastic perfume as it
steams.
Serves 4
• 300g/11oz rice • 600ml/21fl oz cold water
Pour the rice into a separate saucepan and cover with the cold water. Fit
the steaming basket inside the pressure cooker and have it standing by.
Bring the rice to the boil and pour the contents of the pan into the basket
inside the pressure cooker. The rice will be caught in the basket and the
water will drain through to the bottom.
Clamp the lid on the pressure cooker, set the steam to the ‘vegetable’
setting and when the cooker has come up to pressure, cook for 10 minutes.
Release the steam and remove the lid.
Lift the steaming basket, fork to fluff it up, season with salt and pepper
and serve.
19

20
The best fluffy couscous
Plain steamed couscous is great but if you want to spice it up, you can try
adding a pinch of cumin or coriander or even chilli to it as it’s soaking. The
flavours will really come out in the pressure cooker.
Serves 4
• 250g/9oz couscous
• 200ml/7fl oz cold water
• 1 tablespoon olive oil
Mix the couscous, cold water and olive oil together then leave for two
minutes. Stir with a fork to break up any lumps of couscous.
Tear or cut a circle of greaseproof paper 5 cm/2 inch bigger in diameter
than the base of the pressure cooker. Line the steaming basket with it and
spoon in the couscous. Pour an inch of water in the bottom of the pressure
cooker and fit the steaming basket filled with the couscous in it.
Clamp the lid on the pressure cooker, set the steam to the ‘vegetable’ setting
and when the cooker has come up to pressure, cook for 10 minutes. Release
the steam and remove the lid.
Lift the steaming basket out, fork up the couscous and serve.

22
Quick smashed vegetables
This method of cooking tougher root vegetables works so well it’s
actually better than doing it normally AND it’s much quicker.
Smashed veg is a great accompaniment to meat and fish dishes, is
great stirred into a risotto or pasta dish and without the salt and
the spice, makes superb baby food too.
The two recipes below are great, but feel free to experiment with
other vegetables. Carrots work well with coriander and some
ground chilli, swede is nice with lots of black pepper, garlic and
thyme, and parsnips are great with rosemary, garlic and a pinch of
ground cumin.
As far as timings are concerned, 15 minutes seems to work with
any kind of root vegetable as long as you remember to chop it up
first.
Quick smashed celeriac
Serves 4
• 1 head of celeriac, peeled
• 1 tablespoon butter
• 1 tablespoon of fresh thyme,
leaves picked
Great with roast beef or a winter stew.
• 2 cloves of garlic
• 200ml/7 fl oz water
Chop the celeriac roughly into cubes and sauté lightly in the butter with
the thyme and garlic. Season well and add 200ml/7 fl oz of water.
Clamp the lid on the pressure cooker and set the steam to the ‘vegetable’
setting. Cook for 15 minutes before releasing the steam and removing the
lid.
Stir the cooked celeriac and reduce for a minute without the lid if it’s a little
too watery. Season to taste if necessary and serve.

24
Quick cooked butternut squash
or pumpkin
Wonderful served with grilled lamb or stirred into a risotto.
Serves 4
• 2 butternut squash, peeled,
seeds removed
• 1 tablespoon butter
• 2 cloves of garlic
• 1 tablespoon of fresh
marjoram, leaves picked
• 1 stick of cinnamon
• a good pinch of ground chilli
• sea salt and freshly ground
black pepper
• 200 ml/7fl oz water
Chop the squash roughly into cubes and sauté lightly in the butter with the
garlic. Add the marjoram, cinnamon and chilli, season well and add
200ml/7fl oz of water.
Clamp the lid on the pressure cooker and set the steam to the ‘vegetable’
setting. Cook for 15 minutes before releasing the steam and removing the lid.
Stir the cooked pumpkin and reduce for a minute without the lid if it’s a
little too watery. Season to taste if necessary and serve.

26
Steamed vegetables
Steaming vegetables in a pressure cooker is a joy to do - much
easier and quicker than using a conventional steamer. You can put
wine or vinegar in the water to flavour whatever you’re steaming
or you can add spices and herbs to the steaming basket to infuse
your vegetables with wonderful flavours.
Sweetcorn is great with a little chilli, cauliflower works really well
with cumin and cinnamon, and broccoli is best mates with soy and
ginger!
As for timings, solid vegetables like beetroots will take around 20
to 25 minutes, sweetcorn about 15, carrots around 10, cauliflower
and broccoli about 5 and delicate things like French beans, baby
leeks and asparagus will only take around 2 to 3 minutes.
Quick steamed beetroot
Beetroot are much sweeter than many people think and this way of cooking
keeps all the sugar inside them so they are a joy to eat. They also take on
fantastic flavour from the spices and herbs and vinegar in the water.
Serves 4
• 500ml/18fl oz water
• 100ml/3.6 fl oz red wine
vinegar
• a few sprigs of fresh thyme
• 1kg/2lb 3oz small beetroot,
washed and trimmed
• a few bay leaves
• a stick of cinnamon
• rock salt
• a couple of dried red chillies
• 10 cloves
• sea salt and freshly ground black
pepper
• extra virgin olive oil
• sprig of majoram/leaves picked
Pour the water into the bottom of the pressure cooker and add the vinegar.
Spread the thyme across the bottom of the basket and lay the beetroot on
top. Tuck the bay leaves and cinnamon stick in and around the beetroot,
sprinkle the rock salt, chillies and cloves over the top and hang the basket
over the surface of the liquid.
Clamp the lid on the pressure cooker and set the steam to the ‘vegetable’
setting. Cook for 20 minutes before releasing the steam and removing the lid.
Lift the beetroot out of the basket and discard all the seasonings. Slice in
half, and sprinkle with salt, pepper and majoram and drizzle with a little
extra virgin olive oil before serving.

Steamed potatoes
The thyme and rosemary in the steaming basket will infuse the potatoes with
herby flavours as they steam. Lovely!
Serves 4
• 500 ml/18fl oz water
• a few sprigs of thyme
or rosemary
• 1.5kg/3 1 /2 lb potatoes, peeled
(or unpeeled and washed)
• rock salt
• sea salt and freshly ground
black pepper
• extra virgin olive oil
Pour the water into the pressure cooker. Spread the thyme or rosemary
across the bottom of the basket and lay the potatoes on lid. Sprinkle the
rock salt over and hang the basket over the surface of the liquid.
Clamp the lid on the pressure cooker and, although potatoes are
vegetables, set the steam setting to ‘meat’. Cook for 20 minutes before
releasing the steam and removing the lid.
Sprinkle with sea salt and freshly ground black pepper and drizzle with a
little olive oil before serving.
Alternatively, instead of finishing your potatoes like this, you can peel them
and use them for potato gnocchi, for mashed potato or for potato cakes.
29

30
Steamed and marinated peppers
and aubergine
Serve these as an antipasto with some cured meats, salamis and grilled
bruschetta. They’re also great in a sandwich with some mozzarella!
Serves 4 to 6
• 500 ml/18fl oz water
• a few sprigs of basil or thyme
• 1 aubergine
• 2 small red peppers
• rock salt
• sea salt and freshly ground
black pepper
• white or red wine vinegar
• extra virgin olive oil
• 2 cloves of garlic, peeled and
finely sliced
• 1 red chilli, deseeded
and finely sliced
• a small bunch of fresh basil,
leaves picked
Pour the water into the pressure cooker. Spread the thyme or basil across
the bottom of the basket and lay the vegetables on lid. Sprinkle the rock
salt over and hang the basket over the surface of the liquid.
Clamp the lid on the pressure cooker and set the steam to vegetable
‘setting’. Cook for 10 minutes before releasing the steam and removing
the lid.
Remove the basket from the pressure cooker and leave the contents to
cool. When the peppers are cool enough to handle, break them into
pieces, remove the seedy cores and peel the skin off as best you can. Peel
the skin off the aubergine and slice it into 6 or 8 pieces lengthways.
Lay on a big serving plate, sprinkle well with salt and pepper, drizzle with
good white or red wine vinegar and olive oil. Sprinkle over the sliced garlic
and chilli. Tear up the basil leaves and scatter over the lid before serving.

32
Pound pudding
This is a traditional pudding that I think makes a wicked change from
Christmas pud, which can sometimes a bit heavy. It’s one of the classic old
English desserts and is great served with some brandy butter, crème fraîche,
whipped cream or custard. Don’t just save it for Christmas time as it makes a
lovely, treacly, fruity sponge pudding at any time!
Once cooked, feel free to flame the pudding - safely! First, make sure your pudding
is piping hot then place it on a plate with a wide rim, in the centre of the table.
Gently heat a little rum and brandy in a small pan (ideally one with a lip) on
the hob. When the alcohol is warm, carry the pan carefully to the pudding and
pour the alcohol over it. Stand back and carefully hold a lit match next to the
pudding - no need to touch it - and the fumes will ignite. A lovely bit of theatre!
The flames will go out in a few seconds and then you can tuck in!
Serves 6 to 8
• 3 large tablespoons golden
syrup
• 500g/1 lb 1oz mixed dried fruit
• 100g/3 1 /2oz dried dates,
chopped
• 5cm/2 inch piece preserved
ginger or 1 teaspoon
dried ginger
• 125g/4 1 /2
• zest of 1 orange
• 125g/4 1 /2oz plain flour
• 125g/4 1 /2oz sugar
•150g/5 1 /2oz fresh breadcrumbs
• 2 tablespoons brandy
• a pinch of salt
• 1 medium egg, beaten
• 150ml/5.5fl oz milk
Butter a 1.5 litre pudding bowl. Spoon the golden syrup into the bottom
of the bowl. Mix all the other ingredients together, except for the egg and
the milk. Once mixed, add the beaten egg and milk, mix again and put the
mixture into the pudding bowl.
Take a large piece of foil and grease it on one side. Wrap the bowl with the
greased side of the foil facing in so that it’s a couple of layers thick.
Scrunch up the ends underneath the bowl so that they make a trivet for
the bowl to stand on in the bottom of the pressure cooker and so that the
base is not in direct contact with the base of the pressure cooker.
Fill the pressure cooker with enough water to come three quarters of the
way up the sides of the pudding bowl.
Clamp the lid on the pressure cooker and set the steam setting to ‘meat’.
Cook on a medium heat for one hour before releasing the steam and
removing the lid.
Carefully lift out the cooked pudding and allow to cool for 5 minutes.
Unwrap the foil, turn the pudding out on to a plate and serve with lots of
whipped cream, crème fraîche or custard.

Quick and easy pressure cooking with Jamie Oliver
by
Studio Stachetti Réf 4133243