Recipe: Blueberry Pudding Cake (a steamed pudding made in a pressure cooker)

BLUEBERRY PUDDING-CAKE
(a steamed pudding made in a pressure cooker)
Source: Great Vegetarian Cooking Under Pressure by Lorna J. Sass

1/2 tsp. oil and 2 tsp. flour for preparing a 1-quart Bundt pan or heatproof casserole
1 cup unbleached white flour
1/2 cup cornmeal
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 tbsp finely minced lemon peel
2 cups blueberries (fresh or frozen)
1/2 cup berry or apple juice
1/2 cup maple syrup

Brush oil on the bottom and sides of the Bundt pan or casserole and dust liberally with flour. Tip out any extra flour and set the pan aside.

In a large bowl, combine the flour, cornmeal, baking soda, baking powder, cinnamon, nutmeg, salt, and lemon peel. Gently stir in the blueberries.

In a liquid measuring cup, combine the juice and maple syrup. Stir this mixture into the dry ingredients.

Pour the mixture into the prepared pan, scraping the sides of the bowl with a spatula. Wrap tightly with a sheet of aluminum foil large enough to tuck the ends under the bottom of the pan.

Place the rack and 3 cups of boiling water in the pressure cooker. Lower the pan onto the rack with the aid of a foil strip under the pan.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes (Bundt pan) or 30 minutes (casserole or Ohsawa Pot).

Allow the pressure to come down naturally for 15 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Lift the pan out of the cooker with the aid of the foil strip. Immediately remove the foil covering and set the pan on a rack to cool. You may unmold the pudding-cake by running a knife along the edges, turning the pan upside down, and gently rocking it up and down. Alternatively, slice the pudding-cake right in the Bundt pan or casserole.

Serve warm or at room temperature.