Recipe Book

65
the Fast Slow Go
™
BPR680
Lemon Pudding with Blueberry Compote
Prep time: 20 minutes
Pressure cook: 20kPa / 55 minutes* / Auto Quick Release
Reduce: HI / 3 minutes
Serves: 4
Ingredients
For the lemon pudding
150g unsalted butter, at room temperature, plus extra
for greasing
1 cup (150g) plain flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (150g) caster sugar
¼ cup (80g) lemon curd
1 tablespoon grated lemon zest
3 large eggs, at room temperature
¼ cup (60ml) milk, at room temperature
Icing sugar, to dust
Whipped cream, to serve
For the blueberry compote
250g blueberries
¼ cup (50g) caster sugar
1 tablespoon water
Method
1. Make the lemon pudding. Grease a
1.5 litre (17cm top x 12cm high) pudding
basin with butter.
2. Sift the flour, baking powder and salt together.
3. Place the butter and caster sugar in the bowl of
a bench mixer and beat on medium speed for
4 minutes, until pale and fluffy. Add the lemon
curd and zest and beat until combined. Add the
eggs one at time, beating between each addition.
Add half the flour mixture, beat to combine. Add
the milk and the remaining flour mixture and beat
until just combined.
4. Spoon the mixture into the pudding basin and
level the top.
5. Place the trivet upside down in the cooking
bowl and pour in 1 litre (4 cups) water. Place the
pudding on the trivet. Close and lock the lid.
6. Select PRESSURE COOK and set the pressure
level to 20, the cooking time to 55 minutes
and the release setting to AUTO QUICK and
press START.
7. When cooking has completed, carefully remove
the pudding from the cooker. Let stand for 10
minutes before turning onto a serving plate.
8. Meanwhile, remove the trivet, pour out the water,
dry the cooking bowl and return to the cooker.
9. Make the blueberry compote. Place the
blueberries in the cooking bowl, add the sugar and
the water and mix to combine.
10. Select REDUCE and adjust the cooking time to
3 minutes and press START. Cook the blueberry
compote, stirring occasionally.
11. Top the pudding with the compote, dust with icing
sugar and serve with whipped cream.
*Cooking time excludes the building and releasing
of pressure.