Sweet dried fruits, warm spices, with a hint of vanilla and orange…
Is your mouth watering yet?
Starring traditional Christmas flavors, this simple but nourishing Christmas pudding is also free of gluten and refined sugar. It even uses coconut oil instead of suet.
And the best part? The Instant Pot makes this pudding so quick and easy! This may just be the year to include a Christmas pudding in your holiday feast!
Nourishing Christmas Pudding In The Instant Pot
Starring traditional Christmas flavors, this simple but nourishing Christmas pudding is also free of gluten and refined sugar. And the best part? The Instant Pot makes it so quick and easy! This is the year to include a Christmas pudding in your holiday feast! Serves 12 to 14. Easily halved*.Adapted from Hip Pressure Cooking and Gather & Feast.
Ingredients
- 1 orange peeled and chopped
- about 1 cup water
- 1 1/4 cups pitted dates
- 1 1/4 cups pitted whole prunes
- 1/3 cup coconut oil
- 2/3 cup dried cranberries
- 2/3 cup dried apricots chopped
- 1 1/2 cups currants
- 2/3 cup additional pitted prunes, chopped
- 1/2 cup potato peeled and grated
- 1/2 cup carrot peeled and grated
- 2 tablespoons honey
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon clove
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons coconut flour
- 1 cup flour of choice I used 1/3 cup sorghum, 1/3 cup brown rice, 1/3 cup arrowroot
- whipped cream or coconut cream for serving
Instructions
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Combine orange, water, dates, and whole prunes in insert pot of pressure cooker.
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If using an electric pressure cooker, set to Saute function.
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If using a stovetop cooker, put on burner over medium heat.
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Simmer for 10 to 12 minutes, or until dates and prunes are plump and very soft.
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For an electric cooker, turn off.
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For a stovetop cooker, remove from heat.
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Then stir in coconut oil.
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Let cool.
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Grease a 6-cup heatproof bowl that fits inside cooker.
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Then, when date mixture has cooled, puree in a food processor or blender.
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Transfer to a large mixing bowl.
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Stir in other dried fruit (including chopped prunes), grated potato, grated carrot, honey, eggs, vanilla extract, and spices.
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Once combined, stir in flour(s).
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Then pour mixture into greased bowl.
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Clean insert pot of pressure cooker.
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Then add trivet and 2 cups water to bottom of insert pot.
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Using a foil sling (see how to make a foil sling here!), carefully lower bowl of pudding ingredients into pressure cooker.
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Cover with lid, leaving the sealing valve open so it can vent.
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Then, if using an electric pressure cooker, set to Saute function.
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If using a stovetop cooker, put on burner over medium heat.
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Once cooker starts to steam, if using an electric cooker, set to "Less Heat" Saute function. (If using Instant Pot, the "Adjust" button allows you to change Saute setting.)
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If using a stovetop cooker, turn burner down to medium-low.
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Then steam the pudding for 15 minutes.
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After steaming, seal the release valve of cooker.
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If using an electric cooker, turn off from Saute cycle, then set to high pressure for 35 minutes.
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Then, if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 35 minutes.
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Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
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If using a stovetop cooker, remove from heat and let natural release for 30 minutes or up to 1 hour.
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When ready to serve, remove lid.
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Then carefully lift pudding out from the cooker, using the foil sling.
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Finally, serve warm with whipped cream or coconut cream. Enjoy!
Recipe Notes
*To feed a smaller group, halve recipe and cook in a 3-cup bowl. Steam for 12 minutes. Pressure cook for 20 minutes. Serves 6 to 8.
Have you ever made a Christmas pudding? What about a Christmas pudding in the Instant Pot?
This post was featured in 22 Real Food Instant Pot Desserts.
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Sounds wonderful! Question though: any suggestion for a suitable substitute for the flour called for here? (Family member can’t do grains — but can do almond and/or coconut…. if that form might serve, any recommendations on measures for the purposes of it in this recipe??) Thanks!!
Hi Jan,
You can definitely use almond meal. One of the recipes I adapted this from used 350g of almond meal (about 3.5 cups). With the differences between the two recipes, I don’t think you would need as much – maybe 2 cups?
Hi: do you know how I would reheat a cooked/steamed already pudding in an instant pot? thank you
Hi Kelly, I haven’t tried reheating in the instant pot yet, however, traditionally to reheat I would just steam the pudding again, until heated through, You could do the same thing with the steam function on your Instant Pot. I am sure you could also do a combination of steam/pressure cook, but not having tried it I don’t know exactly what times of each would be optimal.
Hi,
Am I correct to assume you cover the actual bowl with the mix in it inside the pressure cooker during the steaming and the pressure cooking phases – ie with lid of mixing bowl or foil or some other cover?
This is the only detail that is not explained?
No, I actually don’t cover the bowl when I make it in the instant pot. When I use the stovetop steam method I would cover it with parchment paper or muslin. When I transferred to the instant pot, other pudding makers suggested cooking it uncovered for the best texture, and it worked well for me!
Thank you. Mine is a stove top pressure cooker so I will cover. But I will do the initial steaming bit uncovered.
Thanks for this. I’m going to try cooking my plum pudding in the electric pressure cooker this year. They are tied up and I am ready to go! Problem is one recipe I read said to pressure cook tor 2.5!hours and you say steam15 mins and pressure cook 35 mins. That’s a big difference, so I’m not sure which way to go…
Thanks
Hi Fiona,
In this recipe we are cooking at high pressure. That could be a factor between the two recipes. Also, our recipe calls for the natural pressure release which impacts cooking time.
~Danielle, TCS Customer Success Team