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?
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
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.
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.