You might have caught my recent ramblings about the Philips Electric Pressure Cooker a few weeks ago, when they asked me to review this incredible product. You can read about it here and here. It’s safe to say, I have been fully converted from a ‘paranoid pressure cooker amateur’ to a much more confiding and calm enthusiast of this amazing electric machine.
One of the most interesting things about the Philips Electric Pressure Cooker’s functions, is that it has a ‘bake’ setting that allows you to, simply put, produce countless amounts of sinful puddings and desserts. In. No. Time.
When I first decided to test this theory of baking in a pressure cooker, I had my reservations. First off, I was dreading the moment that I had to open the lid to find that a) the pudding would still be raw, b) the pudding would be burnt to a crisp, c) the pudding would be a block of rubber that can bounce off the walls.
Luckily, NONE of these statements above were true.
I used a simple brown pudding batter for my Toffee Pudding, scooped the raw batter into the inner pot (without greasing anything) and set my pressure regulating valve to ‘bake’.
I set the timer knob to 24 minutes – where as normally, the pudding would bake in an oven for about 50 minutes. The first thing I noticed is that when your machine is set on the ‘bake’ setting, it’s as quiet as a mouse. No rushing steam or paranoia inducing sounds from the floating valve. It came out perfect!
I made a sticky caramel sauce to pour over the hot dessert after baking time and roasted some flaked almonds to serve it with. The pudding came out perfectly fluffy and soft. You simply have to try it!
How easy was that? I hope you are all convinced that you need one of these Philips Electric Pressure Cookers in your kitchens. Not only does it cut cooking and baking time in half – it is uncomplicated to use and incredibly versatile! Go check them out on twitter and the web. Have fun!
*Philips sent me the HD2015 Electric Pressure Cooker to review. All thoughts on the machine is my own. Recipe is my own. This post was not sponsored.
| Prep Time | 10 min |
| Cook Time | 24 min |
| Servings | servings |
- 2 large eggs
- 1 3/4 cups light brown sugar
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons apricot jam
- 2 tablespoons white vinegar
- 1 teaspoon baking soda
- 150 gr butter
- 1/2 cup sugar
- 5 ml vanilla essence
- 1 cup fresh cream
- 3/4 cups flaked almonds roasted, to serve
Ingredients Batter
Caramel Sauce
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- In a mixing bowl, combine the eggs and sugar and beat until creamy.
- Sift the flour and salt and add it little by little to the egg and sugar mixture, with the milk. Mix until incorporated.
- In a small mixing bowl combine the apricot jam, vinegar and baking soda.
- Add the apricot/baking soda mixture to the batter and mix well.
- Transfer the batter to the inner pot of the Philips Electric Pressure Cooker.
- Plug the machine in and set the pressure regulator valve to 'bake'.
- Turn the timer knob to 24 minutes.
- For the caramel sauce; in a small saucepan heat the butter and sugar until the sugar has dissolved. Add the vanilla essence and cream, remove from heat and mix through.
- For the toasted almond flakes; simply arrange the almond flakes to a baking tray and roast in the oven on the grill setting until dark and roasted.
- After baking pressure time has elapsed, turn the pressure regulator valve to 'vent' to allow any build up steam to escape before you open the lid.
- After baking pressure time has elapsed, turn the pressure regulator valve to 'vent' to allow any build up steam to escape before you open the lid.
