I made Peach Pudding (p203). I didn't do the best job of this but it was quite tasty if not pretty. First of all, I neglected to butter the mold, so the pudding didn't come out in very good shape.
And, I was a bit rushed putting it together and omitted the sugar and salt—oops. We served sprinkled a bit of brown sugar on at the table and it was fine. We used so little sugar that I'd guess that the sugar in the recipe could easily be reduced by half.
This pudding is quite easy to assemble. Sift together flour, baking powder, salt, and sugar. (I just stirred these together, overlooking the sugar and salt in my haste.) Cut in some butter. In a smaller bowl, beat two eggs lightly and add milk. Stir this into the flour mixture, then stir in sliced, canned peaches. Pour into a buttered mold. I used the middle of the three nested Pyrex bowls. It was slightly fuller than the 2/3 full recommended, but this turned out not to be a problem. Tightly cover the mold with aluminum foil. Place on a rack in the pressure cooker, add five cups of water, and close it up.
A new technique to me, the pudding cooks for 15 minutes with no pressure, just letting the steam escape. Then you add the regulator or turn it to full pressure and let the dish cook for 30 minutes. Release the pressure quickly, remove the foil, and let the pudding stand before removing it from the bowl.
This is the pudding just out o the pressure cooker, which is in the sink on the right. On the left behind you can see the foil and the lid to the cooker.
Since I neglected to butter the mold, the presentation wasn't pretty, but you don't eat the presentation, do you? It was very tasty. Two of us piggies ate half of what should serve 6-8.January starts a new year with Cookbook Countdown. Why don't you choose a book, or two, or more, from your cookbook shelf and join in?