grated nutmeg, to taste
pinch salt
250ml breadcrumbs
5ml bicarbonate of soda
15ml brandy or fruit juice
2 eggs, well beaten
15g butter
1 Soak sago in water for at least 4 hours.
2 Select
Sauté and bring the sago and
water to the boil. Simmer until thick and
paste like.
3 Combine the sugar, fruit, nuts, spices,
nutmeg, salt and breadcrumbs in a large
mixing bowl.
4 Add the bicarbonate of soda to the brandy/
fruit juice and combine with the beaten
eggs.
5 Melt the butter and add all to the fruit
mixture with the sago. Blend very well
together.
6 Cut a circle of greaseproof paper and
place it in the base of a 2 litre buttered
pudding bowl with rim. Make sure that
the bowl can fit into the pressure cooker,
add the pudding mixture and compress
it well. Cover the ingredients with another
circle of greaseproof paper. Place a piece
of pleated foil over the pudding bowl.
7 Tie the foil to the pudding bowl, under the
rim, with string, making a handle to lift it
in and out of the pressure cooker. Place
the pudding bowl onto the rack in the
pressure cooker cooking pot. Fill the
cooking pot with boiling water to halfway
up the sides of the pudding bowl.
8 Select High Pressure and set the timer
for 60 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
9 Remove the pudding from the pressure
cooker, turn out, douse with warmed
brandy and ignite.
Serve with brandy sauce.
35
The pudding can be made ahead of time
and reheated in the pressure cooker
before serving.
1 Place pudding bowl on rack, fill with boiling
water to come half way up the sides of
the pudding bowl. Select High Pressure
and set the timer for 5 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drop
s, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
MOCHA CHEESECAKE
Serves 8
200ml chocolate biscuit crumbs
40g melted butter
500g cream cheese, softened
125ml granulated sugar
2 eggs
65ml cream
5ml vanilla essence
45ml strong coffee or espresso
250ml chocolate chips
45ml coffee liqueur
1 Mix the chocolate crumbs and melted
butter together. Press into bottom of an
18cm (7 inch), greased springform tin.
Place in freezer until ready to use.
2 Beat cream cheese & sugar until smooth.
Beat in eggs, one at a time. Beat in the
cream & vanilla.
3 Melt the coffee, chocolate chips and coffee
liqueur over a low heat, stirring
continuously. Beat into the cheese
mixture.
4 Pour the mixture into the prepared crust.
5 Place the rack in the pressure cooker
cooking pot. Place a large round, metal
cookie cutter on top, add water to just
under the top of the cookie cutter.
6 Using a folded strip of foil, lower the
cheesecake onto the cookie cutter. (fold
the foil ends back so you can use it to
remove the cake later)
