Nourishing Christmas Pudding In The Instant Pot

• Vegetarian

• Produce

  • 1/2 cup Carrot
  • 2/3 cup Cranberries, dried
  • 1 1/2 cups Currants
  • 1 1/4 cups Dates, pitted
  • 2/3 cup Dried apricots
  • 1 Orange
  • 1/2 cup Potato
  • 1 1/4 cups Prunes, pitted whole
  • 2/3 cup Prunes, pitted

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 Whipped cream or coconut cream

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 tsp Allspice
  • 1 tsp Cinnamon
  • 1/4 tsp Clove
  • 2 tbsp Coconut flour
  • 1 cup Flour
  • 1/2 tsp Nutmeg
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Liquids

  • 1 cup Water

Found on gnowfglins.com

Description

Ingredients

• 1 orange, peeled and chopped
• about 1 cup water
• 1¼ cups pitted dates
• 1¼ cups pitted whole prunes
• ⅓ cup coconut oil
• ⅔ cup dried cranberries
• ⅔ cup dried apricots, chopped
• 1½ cups currants
• ⅔ cup (additional) pitted prunes, chopped
• ½ cup potato, peeled and grated
• ½ cup carrot, peeled and grated
• 2 tablespoons honey
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon clove
• 1 teaspoon allspice
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• 2 tablespoons coconut flour
• 1 cup flour of choice (I used ⅓ cup sorghum, ⅓ cup brown rice, ⅓ cup arrowroot)
• whipped cream or coconut cream, for serving

Directions

• Combine orange, water, dates, and whole prunes in insert pot of pressure cooker.
• If using an electric pressure cooker, set to Saute function.
• If using a stovetop cooker, put on burner over medium heat.
• Simmer for 10 to 12 minutes, or until dates and prunes are plump and very soft.
• For an electric cooker, turn off.
• For a stovetop cooker, remove from heat.
• Then stir in coconut oil.
• Let cool.
• Grease a 6-cup heatproof bowl that fits inside cooker.
• Then, when date mixture has cooled, puree in a food processor or blender.
• Transfer to a large mixing bowl.
• Stir in other dried fruit (including chopped prunes), grated potato, grated carrot, honey, eggs, vanilla extract, and spices.
• Once combined, stir in flour(s).
• Then pour mixture into greased bowl.
• Clean insert pot of pressure cooker.
• Then add trivet and 2 cups water to bottom of insert pot.
• Using a foil sling (see how to make a foil sling here!), carefully lower bowl of pudding ingredients into pressure cooker.
• Cover with lid, leaving the sealing valve open so it can vent.
• Then, if using an electric pressure cooker, set to Saute function.
• If using a stovetop cooker, put on burner over medium heat.
• 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.)
• If using a stovetop cooker, turn burner down to medium-low.
• Then steam the pudding for 15 minutes.
• After steaming, seal the release valve of cooker.
• If using an electric cooker, turn off from Saute cycle, then set to high pressure for 35 minutes.
• Then, if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 35 minutes.
• Once cycle is complete, if using an electric cooker, press Cancel and let naturally release for 30 minutes or up to 1 hour.
• If using a stovetop cooker, remove from heat and let natural release for 30 minutes or up to 1 hour.
• When ready to serve, remove lid.
• Then carefully lift pudding out from the cooker, using the foil sling.
• Finally, serve warm with whipped cream or coconut cream. Enjoy!