Lemon Drizzle Pudding - 4-Qt. Pressure Cooker

Name: Lemon Drizzle Pudding - 4-Qt. Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter (1 stick) or 1/2 cup sweet butter, softened (1 stick); 1/4 cup superfine sugar (see Recipe Description) or 1/4 cup caster sugar (see Recipe Description); 2 medium eggs, beaten; 1/2 cup self-rising flour, divided; 1 tablespoon lemon zest, finely grated; 2 tablespoons ground almonds; 1/2 teaspoon baking powder, sifted; 3/4 cup superfine sugar (see Recipe Description) or 3/4 cup caster sugar (see Recipe Description); 1 tablespoon lemon zest, finely grated; 4 tablespoons fresh lemon juice; 1 1/4 cups boiling water; 2 tablespoons fresh lemon juice, for the pot; 4 cups boiling water; 1 tablespoon confectioners' sugar, sifted

Servings: persons

1/2 cup unsalted butter (1 stick) or 1/2 cup sweet butter, softened (1 stick)
1/4 cup superfine sugar (see Recipe Description) or 1/4 cup caster sugar (see Recipe Description)
2 medium eggs, beaten
1/2 cup self-rising flour, divided
1 tablespoon lemon zest, finely grated
2 tablespoons ground almonds
1/2 teaspoon baking powder, sifted
3/4 cup superfine sugar (see Recipe Description) or 3/4 cup caster sugar (see Recipe Description)
1 tablespoon lemon zest, finely grated
4 tablespoons fresh lemon juice
1 1/4 cups boiling water
2 tablespoons fresh lemon juice, for the pot
4 cups boiling water
1 tablespoon confectioners' sugar, sifted

1
["Lightly oil a 6-1/2 cup ovenproof dish.", "Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.", "Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.", "In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.", "Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil ""handles"" by folding aluminum foil into long strips.", "Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).", "Set prepared dish on top of the middle of the ""handles"" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.", "Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.", "Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.", "Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.", "Remove from heat. Allow to depressurize naturally until steam vent has sunk.", "Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar."]

3361

kcal

Calories

346

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unsalted butter (1 stick) or 1/2 cup sweet butter, softened (1 stick), 1/4 cup superfine sugar (see Recipe Description) or 1/4 cup caster sugar (see Recipe Description), 2 medium eggs, beaten, 1/2 cup self-rising flour, divided, and more.

Yes, Lemon Drizzle Pudding - 4-Qt. Pressure Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!