This post should be titled, pudding in a pinch. My oven was on the blink for a few days and I had a craving for dessert and necessity (happily) drove me to throw together this pressure cooker pudding. It was so silky and airy in texture and yet so intense in flavour that I decided as an afterthought to write a post on it.
My pressure cooker pudding takes all of 40 minutes from start to finish. It has simple, everyday ingredients from your pantry and fridge. Put it together in 10 minutes flat, then steam for 25-30 minutes and treat yourself to a chocolaty, coffee-scented pressure cooker pudding that’s a satiny, luscious, jiggly delight. It’s perfect for weight watchers and for warm days when you want a light sweetness, nothing that’ll sit heavily in your tummy.
It’s no exaggeration when I say that this is probably the easiest dessert you’ll make. So I’ll keep it short. You need milk, a little condensed milk ( and if you don’t have some on hand use cream and sugar), a few chunks of dark chocolate (even cocoa will do), some instant coffee, vanilla and a couple of eggs. I used about 30 g of dark chocolate and strong coffee since I wanted a big hit of mocha – a flavour for grownups you could say. Leave out the coffee altogether if you so wish or bump up the chocolate, or just keep it plain and simply grate in some orange rind; it’s your canvas. Paint it as you will. I made these in small ramekins; any other, small heat-proof bowls that can fit into your pressure cooker or steamer will do. Also use a trivet or some kind of base on which your bowls can sit and gain a little height over the water level in the pressure cooker.
You’ll notice in the pictures that there are little holes in the pudding, these are the result of bubbles that formed when I beat the pudding mixture prior to pouring them into the ramekins. These tiny air bubbles make the pressure cooker pudding featherlight. And beating ensures that the eggs are evenly incorporated. You’ll know what I mean when you try them. Each mouthful is like a glossy cloud of mocha. For a naughty version, add a teaspoon of Tia Maria, Kahlua or your favourite cognac.
Pressure Cooker Mocha Pudding
- 300 ml milk
- 180 ml condensed milk
- 30 g dark chocolate chopped into small pieces
- 40 ml strong coffee
- 2 eggs
- ¼ tsp vanilla extract
- ⅛ tsp salt
- Gently heat the milk and condensed milk in a saucepan till heated through but do not boil.
- Take it off the heat and stir in the chopped chocolate using a spatula. Allow the chocolate to melt. Cool the mixture.
- Meanwhile pour a little water into the pressure cooker and heat till it starts steaming. Place a trivet on the bottom of the cooker.
- Pour in the vanilla extract, and coffee, add the salt.
- Break in the eggs and beat the mixture for about 30 seconds with an electric beater.
- Gently place the 4 ramekins on the trivet ensuring that they stay stable. The water level should be no higher than midway up the sides of the ramekins.
- Close the pressure cooker and on medium heat, steam the puddings for 25-30 minutes till they are set yet still jiggly. Insert a clean toothpick or knife to test if the puddings are done. The toothpick should come out clean. If any liquid clings to the toothpick, steam for 5 minutes more.
- Remove the ramekins, cool, chill in the fridge and serve.