37 8 DECEMBER 2022 Weekending Photographs: Sam Folan, Food styling: Joss Herd, Styling: Max Robinson, Art direction: Sharon Davis If youmissed Stir-up Sunday a fewweeks ago, don’t worry. There’s still plenty of time tomake your own Christmas pudding, by using a pressure cooker. Once seen as a dowdy, space-hogging piece of kit, pressure cookers are now in vogue – and with good reason. As we tighten our belts this winter, the fact that they use less fuel is proving appealing, with sales in John Lewis rising by 110%. FEELING THE PRESSURE What’s hot “They’re a brilliant tool for making amoist Christmas pudding, with a great depth of flavour,” says food writer Catherine Phipps, a champion of the pressure cooker since her first book on the subject, in 2012. “The obvious advantage is their speed, which saves money as well as time. They also take a short time to reheat, so on Christmas Day it can be turned on, instead of a steamer taking up valuable hob space.” You can find Catherine’s pressure cooker Christmas pudding recipe at waitrose.comand in her new book, Modern Pressure Cooking, which features 200 recipes, including roast beef, macaroni cheese, shakshuka and even crispy aromatic duck. Just the thing to wrap up nicely and nestle under the tree, perhaps next to a rather bulkier companion package.
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