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Individual Indian Puddings (Pressure Cooked)

A home-style Individual Indian Puddings (Pressure Cooked) made with Milk, Ground Cinnamon, and Brown Sugar Loosely Packed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   Generously butter the ramekins.

2. 2

   Set aside.

3. 3

   In a food processor, combine the r emaining ingredients.

4. 4

   Equally divide the liquid among the ramekins.

5. 5

   Cover eac h with aluminum foil so that the foil fits tightly around the sides of each dis h, but leaves some room on top for the puddings to expand.

6. 6

   Set a trivet or steaming rack on the bottom of the cooker.

7. 7

   Pour in 2 cups of w ater.

8. 8

   Set the puddings o the rack, building a pyramid as you go.

9. 9

   Avoid leanin g any dishes against the side of the cooker. lock the lid in place and over high heat bring to high pressure.

10. 10

    Adjust heat t o maintain high pressure, and cook for 8 minutes.

11. 11

    Release pressure with a quic k release method.

12. 12

    Remove the lid, tilting it away from you to allow any excess steam to escape.

13. 13

    Check for doneness by cutting a slit in the top of the foil.

14. 14

    If the puddings a re not set, lock the lid back in place and return to high pressure for an addit ional minute or two.

15. 15

    Let the puddings cool slightly before removing them from the cooker. (Use tongs or wear an oven mitt.) If you are not serving the pudd ings immediately, cut a slit in each foil top and let the puddings remain warm in the cooker, placing the lid ajar for up to one hour.

16. 16

    If the ramekins don't stack comfortable (Pyramid fashion) in you cooke r, cook in tow batches.

17. 17

    You can also halve this recipe to serve 4.