Steaming Christmas Pudding: How Long In The Oven?

Steaming a Christmas pudding is a popular method of cooking in Ireland and Britain. Unlike an oven, steaming adds moisture to the pudding during the cooking process, making it incredibly moist. The length of time it takes to cook a Christmas pudding in a steam oven depends on the size of the pudding. Large puddings take 5-6 hours, while small ones take 1.5 hours. However, it's important to note that steaming times may vary depending on the recipe used. Additionally, it is crucial to ensure that the water tank in your steam oven is refilled occasionally to prevent it from boiling dry.

How to prepare your Christmas pudding for steaming

Preparing your Christmas pudding for steaming is a simple process, but one that requires attention to detail to ensure your pudding is cooked to perfection. Here is a step-by-step guide to help you prepare your Christmas pudding for steaming:

Gather Your Equipment and Ingredients:

First, you will need a few essential items to steam your pudding successfully. Make sure you have the following:

• A large sheet of aluminium foil and a piece of buttered greaseproof paper (or parchment paper) of similar size.
• A long piece of string or baker's twine.
• A steamer set or a large saucepan with a saucer.
• Your Christmas pudding mixture.

Prepare the Pudding Basin:

Take your pudding basin or bowl and place a buttered piece of parchment paper over the top. This will help create a seal and ensure that steam doesn't escape. On top of the parchment paper, place a piece of foil of a similar size. Press the foil around the bowl, moulding it to the shape of the basin.

Secure the Foil:

Use a long piece of string or baker's twine to tie the foil tightly around the bowl. Make sure to tie it securely, as this will help create a water-tight seal. You can also use the string to create a handle for the bowl, which will make it easier to lift the pudding in and out of the pan.

Trim the Excess:

Trim away any excess foil and greaseproof paper, leaving about two inches (or 10 cm) of foil and paper around the sides of the bowl. This will help ensure that the pudding is fully encased and protected from the steam.

Prepare the Steamer or Saucepan:

If you're using a steamer set, place it over a saucepan of simmering water. Alternatively, if you don't have a steamer, you can use a large saucepan with a saucer at the bottom. Make sure the water comes halfway up the sides of the pudding basin but not too high, so it doesn't get inside the foil/parchment lid and into the pudding.

Steam the Pudding:

Place the prepared pudding basin into the steamer or saucepan. Steam the pudding for several hours, following the instructions in your recipe. Remember to top up the water regularly to ensure it doesn't boil dry. You can also re-steam your pudding before serving to warm it through.

Remove the Pudding from the Steamer:

Once the pudding is steamed to your liking, carefully cut the string around the bowl and gently remove the paper and foil. Your Christmas pudding is now ready to be served or stored for later!

The best equipment for steaming a Christmas pudding

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.

You don't need any fancy equipment to steam a Christmas pudding. Here is a list of the best equipment for steaming a Christmas pudding:

• Pudding basin: Classic pudding basins are made from stoneware, which retains heat during the cooking process. There are also metal pudding basins that allow heat to penetrate quickly and won't break, so they should last a lifetime. Plastic pudding basins are ideal if you're making puddings for others as they usually come with lids, making them easy to transport and inexpensive. The Mason Cash Heritage Pudding Basin is a great option for a classic pudding basin, while the Mermaid Silver Anodised 6”/2 Pint Pudding Basin is a good choice for a metal basin.
• Circle of parchment paper: You will need a sheet of baking paper that's larger than the pudding basin rim. Grease the paper circle with a little butter, then make a pleat at the centre by folding the paper in on itself. Place the paper circle, greased side down, over your pudding to cover the basin.
• Large pot and steamer: You will need a large pot or pan with a lid to steam the pudding. If you don't have a steamer, you can use an upturned plate as a trivet to keep the pudding basin off the bottom of the saucepan.
• Water: When placing the pudding bowl in the saucepan, make sure the water is halfway up the side of the bowl. This will ensure your pudding cooks properly.
• Kitchen string: Tie the kitchen string securely around the basin to hold the foil and parchment paper in place.

With the right equipment and a little patience, you'll be well on your way to steaming a delicious Christmas pudding!

How long to steam a Christmas pudding for

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 length of time you need to steam your Christmas pudding for depends on the size of your pudding. For a large pudding, you should steam it for around 5-6 hours. Smaller puddings will take less time, ranging from 1.5 to 3 hours.

It's important to remember that steaming is a very gentle form of cooking, so it's difficult to overcook your pudding. If you're using a steam oven, simply turn on the steam-only setting and let the oven do the work. If you're steaming your pudding on the hob, make sure to keep the water at a gentle simmer and top up the water roughly every 45 minutes to ensure your pan doesn't boil dry.

To check if your Christmas pudding is cooked, insert a skewer through the foil and parchment. If it comes out clean, your pudding is ready! If not, simply patch up the hole with more foil and let it steam for a little longer.

Once your pudding is cooked, leave it to cool before re-covering it with fresh parchment and foil and storing it in a cool, dry place until you're ready to eat it. When you're ready to serve your pudding, re-steam it for 1-2 hours, or until it's heated through.

How to re-steam a Christmas pudding

Re-steaming a Christmas pudding is a simple process, but there are a few things to keep in mind to ensure it turns out perfectly. Here is a step-by-step guide on how to re-steam a Christmas pudding:

• Prepare your pudding basin: Take your Christmas pudding and remove any old foil or parchment paper. Wrap a fresh sheet of buttered greaseproof or baking paper around the pudding bowl, followed by a piece of foil of a similar size. Secure the foil tightly around the bowl using string or baker's twine. Make a handle by threading string through and tying a knot to facilitate easy lifting later.
• Prepare your steamer: Place a steamer or an upturned heatproof plate at the bottom of a large saucepan. Fill the saucepan with enough water to come halfway up the sides of the pudding basin. Ensure the water is simmering before you place the pudding inside.
• Steam the pudding: Carefully place the pudding basin into the steamer or onto the upturned plate. Cover the pan and steam for several hours, referring to your recipe for the exact timing. Remember to regularly top up the water in the pan to prevent it from boiling dry—roughly every 45 minutes or as needed.
• Check for doneness: After the recommended steaming time, carefully remove the pudding from the pan. Remove the foil and paper and insert a skewer through the pudding to check if it comes out clean. If not, re-cover the pudding and steam for a little longer.
• Rest and serve: Once the pudding is cooked, let it rest for a while. You can then serve it as is or flame it by warming some brandy, rum, or whisky, pouring it over the pudding, and lighting it up for a dramatic presentation.

By following these steps, you will be able to re-steam your Christmas pudding to perfection, ensuring it is moist, flavorful, and enjoyed by all!

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.

Firstly, make sure your pudding is cooked and hot. If you have made the pudding yourself, it should be reheated by steaming for around an hour. Shop-bought Christmas puddings can be reheated in the microwave or according to the packet instructions.

Next, you will need to prepare your equipment. Clear the table for safety and get your chosen spirit (rum, brandy or whisky) and a small saucepan or ladle. You will also need a heatproof serving plate and a lighter.

Now, remove any wrapping, parchment paper, cling film or kitchen foil from the pudding. Place the heatproof serving plate on top of the pudding and carefully invert it, letting the pudding slide out onto the plate. Keep the pudding warm until you are ready to serve.

At this point, you can turn off the lights or dim the lighting in the room to create a dramatic effect and ensure the flames are visible.

Pour 3-4 tablespoons of your chosen spirit into the saucepan and gently heat until very hot. Alternatively, you can half-fill a large metal ladle with the spirit and heat the bottom of the ladle over a cluster of lit tea lights or candles.

Once the spirit is hot, carefully ignite it with a lighter. If using a saucepan, remove it from the heat first. If using a ladle, carefully tilt it towards one of the flames so that the surface of the alcohol catches alight.

Stand back and slowly pour the flaming alcohol over the pudding. Be very careful, as the flames can be high. You may wish to ask someone to assist you by holding the plate steady.

The flame will disappear once all the alcohol has burned away, and then your impressive flaming pudding is ready to be served!

Frequently asked questions