Steaming Dessert: Perfect Timing For A Pudding

Steamed puddings are a traditional English dessert that can be made with a variety of sweet or savoury ingredients. The cooking time for a steamed pudding varies depending on the recipe and the size of the pudding basin, but it typically ranges from 1.5 to 2 hours. The key to successfully steaming a pudding is maintaining a constant steam and ensuring the water doesn't boil dry. By following a few simple steps and allowing enough cooking time, anyone can create a delicious steamed pudding.

Steamer setup

The first step in steaming a pudding is to prepare the steamer itself. The ideal steamer setup is a two-layer steamer, with the bottom pot filled with water and the top pot, which has a perforated bottom, placed on top. The steam rises from the bottom pot into the top pot, cooking the pudding. If you don't have a two-layer steamer, you can improvise by using a large saucepan, Dutch oven, or stock pot. Choose a pot that is large enough to fit the pudding bowl and still have room for water to reach halfway up the bowl's sides. Additionally, ensure that the pot cover can fit snugly even with the pudding bowl inside.

To protect the bottom of your pudding bowl from direct contact with the intense heat, it is recommended to use a small upturned heatproof saucer, bowl, or another object, such as a tuna tin with the top and bottom cut out, at the bottom of the pot. This will prevent the pudding from cooking unevenly and cracking the basin.

Before assembling the pudding, it is a good idea to set the water in the pot to boil, saving you time and ensuring that the pudding starts steaming right away. Allow for about 20 minutes to build up a good head of steam.

When filling the pot with water, make sure that the water level reaches halfway up the sides of the pudding basin. This is important to ensure that the pudding cooks evenly and that the water does not get inside the foil or parchment lid.

Once you have the water at the correct level, cover the pan with a lid or foil and place it on the stove over medium heat. Bring the water to a boil and then lower the heat to a gentle simmer. It is crucial to maintain a constant steam and ensure that the water does not boil dry, so regularly check the water level and add more boiling water as needed.

Tips for successful steaming:

• Use a small upturned saucer or another object to keep the pudding bowl off the bottom of the pot.
• Start with boiling water to save time and ensure the pudding starts steaming immediately.
• Fill the pot with water to reach halfway up the sides of the pudding basin.
• Cover the pot with a lid or foil and maintain a gentle simmer.
• Regularly check the water level and add boiling water as needed to prevent boiling dry.

Cooking time

The cooking time for a steamed pudding will vary depending on the recipe and the method used to steam it. However, most steamed puddings will take several hours to cook. Here is a detailed breakdown of the cooking process and timing:

Preparation:

Firstly, prepare your steamer by placing a snugly fitting upturned bowl in the base of a large, deep saucepan. The saucepan should be big enough to hold your pudding basin and have a lid that fits snugly. You can also use a pressure cooker or an oven for steaming.

Cooking:

Once your steamer is set up, fill it with enough water to reach halfway up the sides of the pudding basin. Bring the water to a boil, then lower the heat to a gentle simmer. Cover the pan with a tight-fitting lid and let the pudding steam. For a basin steamed on the stove, this process will typically take around 2 to 2.5 hours. However, it's important to note that different recipes may have different steaming times, so always refer to your specific recipe for the recommended duration.

Checking for Doneness:

To check if your steamed pudding is cooked, insert a skewer through the foil and parchment paper lid into the centre of the pudding. If the skewer comes out clean, the pudding is done. If there is still some wet mixture on the skewer, return the pudding to the steamer for an additional 15 to 20 minutes, then check again.

Reheating:

If you are reheating a steamed pudding, it can be done over boiling water or in a microwave. Reheating in a pan will take around 1.5 to 2 hours, while microwaving will take 3 to 5 minutes, depending on the basin size.

Lining the basin

Firstly, generously grease a 1.2-litre pudding basin with butter. You can use a smaller or larger basin, but the volume of your ingredients will need to be adjusted accordingly.

Next, cut a round disc of greaseproof paper to fit the base of the pudding basin and place it inside. If you're making a sponge pudding, pour the mixture carefully into the basin and level it out with a spatula or the back of a spoon. This will ensure that the mixture remains light and airy. If you're making a fruit-based pudding, such as Christmas pudding, pack the mixture into the basin as tightly as possible to ensure there are no gaps.

Now it's time to cover the basin. Place a large sheet of baking parchment on top of a sheet of foil. Brush the parchment with melted butter to prevent it from sticking. Cut a large square of aluminium foil and cut a slightly smaller square of greaseproof paper. Place the greaseproof paper on top of the aluminium foil and make a pleat by folding a crease in the centre of both the paper and the foil. This will give the pudding room to expand during cooking.

Place the foil and paper over the pudding basin and tie it securely with string. Be sure to make a string handle on either side of the bowl to help you lift the pudding out later. Trim off any excess greaseproof paper and foil, and tuck it underneath to create a watertight seal.

Checking for doneness

• Use a Skewer: Insert a skewer through the foil and parchment paper lid into the centre of the pudding. If the skewer comes out clean, the pudding is likely done. If there is still wet mixture on the skewer, return the pudding to the steamer and cook for a further 15-20 minutes before checking again. This method is suggested by both the BBC Good Food and Taste.com.au recipes.
• Check for Soggy Spots: Remove the lid and check the surface of the pudding for any soggy spots, which could indicate that the water got into the pudding during cooking. This is important as you want to ensure an even texture throughout the pudding.
• Temperature Check: Use a temperature probe to check the internal temperature of the pudding. It should be around 65-70°C at its centre. Alternatively, you can use a metal skewer, inserting it into the centre of the pudding for a few seconds, then touching it briefly to the inside of your wrist – if it's too hot to keep it on your skin, the pudding is likely done.
• Visual Inspection: Carefully remove the pudding from the steamer and check its appearance. A well-cooked steamed pudding should have an even, consistent texture and colour. If it appears undercooked or uneven, return it to the steamer for further cooking.
• Taste Test: While not the most precise method, a taste test can give you an idea of doneness. Carefully remove a small portion of the pudding and taste it – if it tastes cooked and is not doughy or raw, it is likely done. However, use this method with caution as you don't want to consume undercooked batter.
• Follow Recipe Guidelines: Each steamed pudding recipe may have specific guidelines on cooking times and doneness indicators. Be sure to follow the instructions provided in your chosen recipe, as different puddings may have varying cooking times and indicators of doneness depending on their ingredients and quantities.

Remember, it is important to not undercook or overcook your steamed pudding. By following these steps and regularly checking your pudding during the cooking process, you can ensure it is cooked perfectly and safely.

Reheating

Reheat on the stovetop

Keep the pudding in its original Christmas pudding pot when you want to reheat it. Cover the pudding bowl tightly with foil. Place the pudding bowl onto a trivet and fit it into a large saucepan. Fill the saucepan halfway up the side of the bowl with boiling water and steam for about 1 hour. Check that the water level remains consistent and refill with boiling water if it evaporates. Remove and let the pudding pot cool before unmoulding. While cooling, cover the pudding until serving.

Reheat in a steam oven

The goal of reheating a steamed pudding in a steam oven is to reduce prep time and bring ingredients to room temperature. Prepare the pudding as you would for reheating on a stovetop, but instead slip it into a steam oven set at 212 degrees Fahrenheit. It will take about an hour of total time for the steamed pudding to be reheated enough to serve.

Reheat in the microwave

If you need to reheat your steamed pudding in the microwave, prepare it in a non-ceramic microwavable bowl. If foil is covering your pudding pot, remove it and replace it with plastic wrap that loosely covers the pot. Punch a few holes in the plastic wrap, then microwave on high for about 3 minutes. Remove the plastic wrap and let it rest for 2 minutes. Place a plate over the pudding pot, invert the pudding onto the plate, then serve.

Reheat in the oven

To reheat your steamed pudding in the oven, remove all wrapping, then wrap in foil and reheat in the oven for one hour or until hot at 150°C.

Frequently asked questions