How to make it

  • Please note I adapted the recipe for my electric pressure cooker and they are different than the book states for stove top pressure cookers.
  • Butter a 1 qt round bottom metal bowl ( I used my metal gelatin mold)
  • Mix all dry ingredients together and set aside
  • In separate bowl, mix the melted butter, milk and vanilla
  • Add liquid ingredients to dry ingredients and mix well. ( I needed more milk as the mixture was much to dry )
  • Fill bowl( metal mold ) no more than 2/3 full- my batter fit just fine
  • Butter a piece of foil and cover/seal top of dish securely
  • Place a metal trivet in pressure cooker
  • Place 4 cups of water into cooker
  • Use foil handles ( cut a 2 ft piece of foil and fold to make a long strip )
  • Center bowl in center of strip and lower into pressure cooker and fold up handles over cover dish
  • Pressure cook for 30 minutes and let steam release naturally ( don't open exhaust )
  • Carefully remove pan from cooker
  • Remove foil cover
  • Carefully invert onto plate from pan and place on cooling rack
  • At this point it may be served warm ( won't cut but scoop/spoon )
  • Or chill very well and then carefully cut into portions
  • It's delish!
  • Note: don't expect a cake crumb quality as it more pudding-fudgey quality

Reviews & Comments 3

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  • midgelet 9 years ago
    I do not know how much pressure from the steam an electric rice cooker provides. I believe rice cooks a lower pressure than perhaps needed for other foods and has it's own settings on my pressure cooker. However it may perfect in that respect. All I can say is try making a steamed cake in it and see what happens- it just might come out great. If you do, please let me know!
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  • sm8085 9 years ago
    Can i make this in my rice cooker
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  • sm8085 9 years ago
    Thanx a bunch...ur the bestB-)
    Was this review helpful? Yes Flag

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