The adventure of the Christmas pudding – Part 2 – Steaming

Sunday was the day to steam the puddings.

The recipe (given yesterday) makes one large, one medium and three small puddings. The small ones make great tasters or gifts (if they last that long).

Here’s how to steam a pudding.

You’ll need parchment paper, aluminum foil, string and big pots with lids or a steamer.

Grease the pudding bowls (called basins) and fill with the pudding batter. Cut out a circle of parchment paper and place on top of the pudding. Cover each basin with parchment paper and foil, tied securely under the lip of the bowl and pleated to allow for expansion. This is difficult to do by yourself, so you’ll likely need someone to help you. (My friend Pat, who helped me with this stage, works at Black Creek Pioneer Village in Toronto. She told me that the Victorians would have lined the pudding bowl with unbleached muslin cloth and just tied off the top. That seems a whole lot easier than the modern method.)

Steam for about six to seven hours, topping up with boiling water as necessary.

If you don’t have a steamer, use a regular pot with tight fighting lid. Place the pudding on an inverted saucer or trivet so it doesn’t sit directly on  the bottom of the pot.

When the puddings are cooked and cooled, re-cover with fresh foil and refrigerate.

When you are ready to serve, steam for two hours or so to heat. And we’ll do that on Christmas Day!

Serve with pouring sauce, brandy butter or crème Anglaise.

The bowls are filled.

 

 

 

 

 

 

 

 

The parchment paper covers the pudding.

The puddings steamed all day!

 

 

 

 

 

 

 

 

 

 

 

 

And here’s the finished pudding. It will be the traditional finish to our Christmas dinner.