Steaming Christmas Pudding: Oven Technique For The Holidays

Steaming a Christmas pudding is a popular method of cooking in Ireland and Britain. Unlike an oven, steaming adds moisture to the cake during the cooking process, making it incredibly moist. The longer you leave a steamed pudding before eating, the better the flavour. It is also incredibly easy and hard to mess up. You can steam a pudding on the hob or in the oven. This article will focus on the latter.

How to prepare your Christmas pudding for steaming

Preparing your Christmas pudding for steaming is a simple process, but there are a few key steps to follow to ensure it cooks evenly and stays moist. Here is a step-by-step guide on how to prepare your Christmas pudding for steaming:

• Choose your Christmas pudding recipe and prepare the pudding mixture as instructed. This can be done in advance, allowing the flavours to mature, or closer to the day you plan to steam it.
• Grease your pudding basin. This can be a traditional ceramic or glass bowl, or even a flan mould with a lid. A 1.2-litre bowl is a good size for a large pudding, but you can also use smaller moulds for individual servings.
• Line the base of your basin with a small circle of silicone or greaseproof/baking paper. This will make it easier to remove the pudding after steaming.
• Fill your basin with the pudding mixture, packing it in firmly to remove any air pockets.
• Cover the basin with a sheet of baking paper or greaseproof paper, followed by two sheets of foil. The paper will prevent moisture from getting into the pudding, and the foil will help retain heat.
• Make a pleat or fold in the centre of the paper and foil before placing them on the basin. This will allow room for the pudding to rise during steaming.
• Secure the paper and foil with string or twine, tying it tightly around the basin. You can also create a handle by threading the string through itself and securing it. This will make it easier to lift the pudding out of the steamer.
• Place the covered pudding into a steamer set over a saucepan of simmering water. Alternatively, you can use a large saucepan with a small upturned heatproof saucer at the bottom to protect the pudding basin from direct heat, which may cause it to crack.
• Ensure the water level is halfway up the sides of the pudding basin. This is important to allow the pudding to cook through properly without the water getting inside the basin.
• Steam the pudding for several hours, or as indicated by your recipe. Larger puddings may take up to 5-6 hours, while smaller ones will take around 1 ½ hours. Remember to top up the water regularly to prevent it from boiling dry.

By following these steps, your Christmas pudding will be ready for steaming and will turn out moist and delicious!

The benefits of steaming vs. baking

Steaming and baking are two popular cooking methods, each with its own set of advantages and potential drawbacks. Here is a detailed comparison of the benefits of steaming over baking and vice versa:

Benefits of Steaming:

• Nutrient Preservation: Steaming is known for retaining nutrients in vegetables and other foods as they are less likely to leach into the cooking water.
• Low-Fat Cooking: Steaming doesn't require added fats or oils, making it ideal for those maintaining a low-fat diet.
• Natural Flavor Enhancement: Steaming helps preserve the natural flavors of food, making it a favorite for those who enjoy the pure taste of ingredients.
• Gentle Cooking Process: The gentle nature of steaming makes it suitable for delicate foods like fish and vegetables, ensuring they don't get overcooked.
• Quick Cooking: The water molecules in steam conduct heat better than air, resulting in faster cooking times.
• Preservation of Color and Texture: Ingredients maintain their vibrant colors and crisp textures when steamed, making the dish visually appealing.

Benefits of Baking:

• Flavor Development: Baking enhances flavors through processes like caramelization and the Maillard reaction, creating a rich and complex flavor profile.
• Versatility: Baking is incredibly versatile and suitable for both sweet and savory dishes, offering a range of textures from crispy to fluffy.
• Even Cooking: The even heat distribution in an oven ensures food is cooked uniformly.
• Better Baked Goods: In baking, water vapor clings to the surface of bread dough, slowing the formation of a crust. This results in a crisp crust and a light, airy interior.

In conclusion, steaming is ideal for those prioritizing nutrient retention and low-fat cooking, while baking is perfect for creating complex flavors and achieving a variety of textures.

How to steam a Christmas pudding

Steaming a Christmas pudding is an easy process that can be done in a few simple steps. Here is a guide on how to steam a Christmas pudding:

Preparation

Before steaming, you need to prepare your pudding mixture. This usually involves mixing dried fruits with alcohol, such as brandy, and letting the mixture soak overnight. You can also add other ingredients like butter, sugar, eggs, flour, spices, and breadcrumbs.

Equipment

To steam your pudding, you will need a few essential items:

• A steamer or a large pot with a steamer tray or an upturned plate at the bottom to act as a trivet.
• A pudding basin or a heat-safe bowl.
• Parchment paper or greaseproof paper.
• Aluminium foil.
• String or baker's twine.

Steaming Process

Once you have your equipment and your pudding mixture is ready, follow these steps:

• Grease your pudding basin or bowl and line it with a small circle of parchment paper.
• Fill the basin with the pudding mixture, packing it down firmly to remove any air pockets.
• Cover the basin with a sheet of parchment paper, followed by two sheets of foil. Secure the foil in place with string or butcher's twine.
• Place the pudding basin in the steamer or on the trivet in the large pot. Ensure the water level reaches halfway up the sides of the basin but not too high to prevent water from getting inside.
• Bring the water to a simmer before starting to mix your pudding mixture. This ensures the pudding starts steaming immediately, which is important for raising agents and timing.
• Steam the pudding for several hours, following your recipe's instructions. For example, small puddings may take 1.5-2 hours, while large ones can take up to 5-6 hours.
• Refill the water in the steamer or pot as needed, approximately every 45 minutes, to ensure it doesn't boil dry.
• After steaming, remove the pudding from the basin, gently easing away the paper and foil.
• Before storing, cover the pudding with fresh foil and paper, and create a handle with string for easy removal later.

Reheating

To reheat your Christmas pudding, use the same steaming process for 1-2 hours. Alternatively, you can reheat it in the microwave by removing the old foil and parchment, tying a fresh piece of parchment loosely on top, and cooking on medium power for 3-5 minutes, depending on the basin size.

How to reheat a Christmas pudding

Reheating a Christmas pudding is a straightforward process, but there are a few different methods you can use, depending on your preference and equipment. Here is a step-by-step guide on how to reheat a Christmas pudding using various methods.

Reheating in the Oven:

• Preheat your oven to 150°C.
• Remove any previous wrapping from the pudding and check that it is in good condition.
• Replace the parchment layer with fresh parchment paper.
• Wrap the pudding dish with kitchen foil, ensuring it is tucked in well at the outer rim.
• Place the wrapped pudding in the oven and heat for about one hour or until hot.

Reheating on the Hob:

• Remove any previous wrapping and check the pudding's condition.
• Replace the parchment layer with fresh parchment.
• Re-cover the pudding dish with kitchen foil, securing it tightly.
• Stand the pudding in a deep oven dish or at the bottom of a large pan.
• Add boiling water to the dish or pan until it reaches halfway up the pudding dish.
• Cover the oven dish with a lid or foil and bake in the oven for about an hour. Alternatively, place the lid on the pan and simmer gently for an hour, checking and refilling the water halfway through if needed.

Reheating in the Microwave:

• Remove any foil wrapping and check the pudding's condition.
• Replace the parchment layer with fresh parchment.
• Re-cover the pudding loosely with cling film to allow steam to escape.
• Place the pudding in the microwave and set it to full power (800w).
• For a large pudding, cook for 3 minutes, then leave to stand for 2 minutes. Smaller, individual puddings should be cooked for 1 minute and left to stand for 1 minute.

Regardless of the method chosen, it is important to remember that Christmas puddings are typically cooked twice—once before storing and again before serving. When reheating, ensure the pudding is thoroughly heated before serving.

How to light a Christmas pudding

Lighting a Christmas pudding is a great way to impress your guests and add a bit of theatre to your festive meal. Here is a step-by-step guide on how to do it safely and effectively.

Prepare the Pudding

First, you will need to reheat your pudding. If you have made the pudding yourself, you can reheat it by steaming for about an hour. For shop-bought puddings, you can use the microwave or follow the packet instructions. When reheating, cover the pudding with greaseproof paper and foil to prevent water from getting in.

Clear the Area

Before lighting your pudding, it is important to clear the surface area and table for safety reasons. You should also warm the serving plate that you will be using.

Remove Wrapping

Remove any wrapping, parchment paper, cling film, or kitchen foil from your hot pudding. Place a warm, heatproof serving plate on top of the pudding, invert it, and let the pudding slide out onto the plate. Keep the pudding warm until you are ready to serve.

Heat Your Chosen Spirit

You can use rum, brandy, or whisky to light your pudding. Put 3-4 tablespoons of your chosen spirit into a small saucepan and gently heat it until it is very hot. You can also use a metal ladle and heat the spirit over lit candles.

Ignite the Spirit

Once the spirit is hot, remove the pan from the heat. If you are using a ladle, carefully tilt it towards one of the candle flames so that the surface of the alcohol catches alight. If you are using a saucepan, you can use a lighter to ignite the spirit.

Pour and Present

Stand back and carefully pour the flaming alcohol over the pudding. The flame will go out once all the alcohol has burned away. Tilt the serving plate to one side and carefully spoon any spare alcohol back over the pudding. Wait until the flames have subsided, then bring the pudding to the table and serve.

Frequently asked questions