Instant Pot Figgy Pudding Recipe

What follows, is my adaptation (for high-altitude of about 5,300’ where notated) and other adjustments I found necessary after my trial run with Jo’s wonderful Christmas Pudding recipe at EveryNookAndCranny. You might find you need to make further adjustments. Just Have Fun!

~Something to consider ahead of time—You’ll need some sort of “oven-proof” bowl (or “pudding basin” as the British call it) that fits into your Instant Pot—for cooking the pudding in (see step 5). I used a simple, stainless steel mixing-bowl that measured just under 7 inches across. I tested ahead of time, to make sure it fits into my Instant Pot and on to the trivet. It’s a 1½ quart bowl—perfect for this.
You will also need parchment paper and aluminum foil, and some string or a large rubber band.

If you use a ceramic bowl, you’ll probably need to add another 5-10 minutes to your cooking time. Jo says it’s hard to “overcook” a Christmas pudding—so good to know!

Ingredients:

~First step:
AHEAD OF TIME–Decide which dried fruits you’d like to include. Measure them out dry.

1 1/3 cups dried fruit* Combine a few like figs, cranberries, raisins, pineapple, blueberries…
1/3 cup dried dates (about 1.8 ounces)
3-4 Tbsp. candied ginger

And soak them… (in liqueur or strong tea—at least overnight, but a week or two would be great.)

~Next step:
1/3 cup softened butter (I messed-up & I used a bit more, one stick. But it was great!) (more…)