Step-by-step guide: how to cover a pudding for steaming
- Take same-size squares of foil and baking parchment, and place the parchment on top of the foil.
- Make a pleat in the centre of the foil/parchment sheet (this is to give the pudding room to expand when it’s steaming)
- Turn the foil/parchment sheet over so the foil is on top.
- Tie the foil/parchment sheet around your pudding bowl, scrunching it down around the bowl and securing with string.
- Trim the foil/parchment sheet to keep it neat and tidy.
- Why not use your newfound skill in the recipe below?
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CHRISTMAS PUDDING RECIPE
20 minutes + up to 2.5 hours steaming, serves 8, A LITTLE EFFORT
white breadcrumbs 200g (preferably made from slightly old bread)
mixed dried fruit 200g
soft light brown sugar 200g
suet (beef or vegetable) 200g
self-raising flour 100g
ground almonds 100g
mixed spice 1 tsp
ground nutmeg 2 tsp
carrot 1, grated
eggs 2, whisked
stout or beer a splash
step 1
Put all the ingredients in a large mixing bowl and stir. Add some beer if it seems too stiff and get every member of the family to give it a stir and make a wish before you put it into a 1-litre pudding basin. Cover the top with a double layer of greaseproof paper and tie round the edge with string. Put on a trivet in a pan with water in the bottom, cover and steam for 1 hour 30 mins to 2 hours (insert a knife; it should come out not too sticky). Cool and store in a cold, dark place until christmas.
step 2
To finish cooking, steam for 30 minutes and serve with custard or brandy butter.
per serving 610 kcals, protein 9.3g, carbohydrate 76.7g, fat 31.6g, saturated fat 11.1g, fibre 2.8g, salt 0.72g.
