The “pressure saucepan” was a popular time-saver during the war. In addition to its use in canning, it made quick dishes out of some that would normally have taken hours. This rustic pudding would need to steam at least an hour in a regular kettle but takes only 12 minutes in a pressure cooker.
1 (1-pound) loaf bread, cut into cubes
½ cup milk
⅓ cup molasses
3 tablespoons honey
1 tablespoon butter, melted
½ cup dark seedless raisins
½ cup water
½ cup heavy cream
1 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
Combine bread, milk, molasses, honey, and butter in a medium bowl. Fold in raisins. Set aside 10 minutes.
Meanwhile, select a 1½-quart pudding mold or metal bowl that will fit into your pressure cooker; grease mold well.
Spoon bread mixture into mold, cover, and place on rack in pressure cooker. Add ½ cup water to pan. Seal pan and heat to 15 pounds pressure following manufacturers’ instructions. Cook 12 minutes; remove from heat and set aside until pressure subsides completely. Remove pudding from cooker; loosen edges and invert mold onto serving plate.
Whip cream with confectioners’ sugar and vanilla until stiff peaks form. Serve cream with warm pudding.
4 to 6 Servings