Please help me pressure cook or slow cook Delia’s classic Christmas pudding

[Fretfulagain]

Hello
I am making Delia Christmas pudding and it should be cooked today after soaking since yesterday (took me days to find barley wine, but that’s another thread). I know it can be pressure cooked in theory but the various methods I have found online seem complicated (steam first then p.c) or confusing (pressure cooking time varies wildly and doesn’t seem linked to pudding size).

I’ve got a Sage Fast Slow Pro and the pudding is approx 1.2L - although the bowl (ceramic) is 1.5L in size.

Can anyone advise? I have checked the manual and I can use it to steam only but I don’t want to do that for eight hours again, there was water running down the walls last year (although pud delicious).

All input v welcome!

Waitrose method for the same size pudding (it's only your bowl that's larger)

1. Grease a 1.2L pudding basin, then line the base with a small disc of baking parchment. Spoon the mixture into the basin and press down firmly to get rid of air pockets.
2. Take a double piece of baking parchment, large enough to cover the top of the basin with excess on all sides. Fold a 2cm pleat in the middle, then secure it over the top of the pudding basin. Tie firmly with string, or use 2-3 sturdy rubber bands
3. Place a trivet in the bottom of the pressure cooker (or fold a large piece of foil) to stop the basin rattling around as it cooks, then put the basin on top. The pudding doesn’t need to be suspended above the water. Carefully pour freshly boiled water around the pudding to a depth of 6-7cm.
4. Loosely place the lid on top of the cooker, then bring to the boil. Leave to steam for 15 minutes. Check on the water level – if it has dropped, top it back up to 6-7cm, then lock the lid on and bring up to high pressure. Cook for 2 hours at high pressure, then remove from the heat and leave to drop pressure naturally (about 5 minutes). Unlock the pressure cooker, remove the pudding and leave to cool completely. If you made your own lid with foil or parchment, replace with new dry foil or baking parchment, making sure it is well sealed. Leave in a cool dark place until Christmas Day

I stick them in the slow cooker overnight on low or if I'm home on high for less time, no steam gets out.

Thank you! Think I’ll try the Waitrose method. Wish me luck!
and thanks again for replies.

Yes, 8 hours in the slow cooker here, too, in a water bath to about half way. Never any problem - very much set and forget.

Argh pudding basin is too big to fit using the steamer trivet thing - I'm going to use scrunched up foil as I think the trivet just stops the basin rattling around?!

This is a lot of hassle for one pudding 🤦‍♀️🎄