Pear and Walnut Steamed Pudding
This is a fabulous basic version of a steamed pudding…and it has no additional fat added to the recipe. Steamed pudding/cakes create a sort of stickiness in the final version that is…well, addictive for some. For me, I love the gooey consistency mixed with the fresh fruit flavors – one of my favorites for sure!
It is a quick cake to make, but it really should be eaten right away as it doesn’t store well. Choose pears which are ripe, but still firm. I use a 6-liter pressure cooker for this recipe, and a medium size kugelhopf
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This is a fabulous basic version of a steamed pudding…and it has no additional fat added to the recipe. Steamed pudding/cakes create a sort of stickiness in the final version that is…well, addictive for some. For me, I love the gooey consistency mixed with the fresh fruit flavors – one of my favorites for sure!
It is a quick cake to make, but it really should be eaten right away as it doesn’t store well. Choose pears which are ripe, but still firm. I use a 6-liter pressure cooker for this recipe, and a medium size kugelhopf form which leaves about 2-cm of space around the form after it is inserted into the pressure cooker. For easily lifting the pudding out of the pressure cooker after it is cooked, fold a large piece of aluminum foil about 6-cm wide and long enough to fit under the pan and come up the sides (see additional photos below). Yield is enough for 6-8 servings