On 4/5/2017 at 3:44 PM, Anna N said:
Also from @JAZ' book. It would have benefitted from just a little longer cook time. Perhaps because once again I chose a 6 inch pan rather than a 7 inch pan and the extra depth of the batter made all the difference. I would like to repeat this because the other concern was that there was no water at all left in the liner of the IP. Did I perhaps mis-measure? Or is one cup not enough? Will need to get more apples before I can experiment. Certainly I believe it is worth a repeat performance.
I made this yesterday and as you can see from the picture, it was a white, undercooked, very dense blob. Yours, Anna, at least looks appetizing. The flavour was great, and I think we would have enjoyed it had it turned out. I followed the directions to a T, including checking to make sure the IP was set for high pressure. I haven't a clue as to what went wrong. Anyone else try this?
