Steaming Christmas Pudding: How Long Should You Cook It?

Steaming a Christmas pudding is a popular method of cooking in Ireland and Britain. It is a great way to keep a dense dish like a pudding moist. The length of time it takes to cook a Christmas pudding in a steamer varies depending on the size of the pudding. A large Christmas pudding in a 2.8-litre basin will take 5 hours initially, followed by 3 hours for the second steaming. Smaller basins of 1.2 litres and 600ml will take 3 hours initially, followed by another 3 hours. The water in the steamer should come halfway up the sides of the pudding basin.

Preparing the pudding for steaming

Step 1: Gather Your Equipment

First, make sure you have all the equipment you need. This includes a large sheet of aluminium foil, a piece of buttered greaseproof paper, a long piece of string, a pudding basin, and a steamer or a large saucepan with a saucer in the bottom.

Step 2: Prepare the Pudding Basin

Take your pudding basin and place a buttered piece of parchment paper over the top. This will help to create a seal and ensure that no water gets into the pudding during the steaming process.

Step 3: Cover the Basin with Foil

Place a piece of foil on top of the greaseproof paper, making sure it's the same size. Press the foil around the bowl, creating a tight seal. You can use your hands to smooth out any wrinkles and ensure a close fit.

Step 4: Secure with String

Take your string and tie it tightly around the basin, securing the foil and greaseproof paper in place. You can use any type of strong string or baker's twine for this step. Be sure to tie the knot securely so that it doesn't come loose during steaming.

Step 5: Trim the Excess

Trim away any excess foil and greaseproof paper, leaving about two inches (or approximately 10 cm) of foil and paper around the sides of the bowl. This will help to ensure that the pudding is fully encased and has a watertight seal.

Step 6: Create a Handle

Now, create a handle for your pudding basin by threading the string around the basin and tying another piece of string to create a handle. This will make it easier to lift the pudding in and out of the pan during the steaming process.

Step 7: Prepare the Steamer or Saucepan

If you're using a steamer, place it over a saucepan of simmering water. Alternatively, 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 to ensure even cooking.

Your pudding is now ready to be steamed! Simply follow your recipe's instructions for steaming time, and remember to top up the water regularly to ensure your pudding cooks through properly.

How to steam the pudding

Steaming a Christmas pudding is a popular method of cooking in Ireland and Britain. It's an easy and forgiving process that adds moisture to the cake, making it incredibly moist and flavourful. Here's how to steam the pudding:

Prepare the Pudding Basin:

Take a large sheet of foil (aluminium foil works) and a piece of buttered greaseproof paper about the same size. Place the buttered piece of parchment paper over the top of your pudding bowl and then place the foil on top of that. Press the foil around the bowl and tie it tightly around the bowl using a long piece of string or baker's twine. Trim away any excess foil and greaseproof paper, leaving about two inches of excess around the sides of the bowl. Make sure to completely encase the pudding and give it a watertight seal.

Create a Handle:

Create a handle for the bowl by threading string around the pudding basin. Pull and tie another piece of string through to create a handle that will be used to lift the pudding.

Set Up the Steamer:

Place the pudding into the steamer set over a saucepan of simmering water. Alternatively, you can use a large saucepan with a saucer at the bottom to protect the pudding bowl from intense heat. 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.

Steam the Pudding:

Steam the pudding for several hours or as indicated in your recipe. Steaming times can vary depending on the size of the pudding, but it typically ranges from 2 to 5 hours for a Christmas pudding. Top up the water whenever necessary, roughly every 45 minutes or so.

After Steaming:

Once the pudding is steamed, cut the string around the bowl and gently remove the paper and foil. Before storing, cover the pudding with a fresh sheet of foil and paper, and tie a handle around it for ease of removal during re-steaming.

How long to steam the pudding for

The length of time you steam a Christmas pudding depends on the size of the pudding basin. For basins with a capacity of 1.7 litres (3 pints/7 cups/1.7 quarts), the initial steaming time is 5 hours, followed by a second steaming of 3 hours. For smaller basins of 1.2 litres (2 pints/5 cups) and 600ml (1 pint/2.5 cups), the initial steaming time is 3 hours, followed by a second steaming of 3 hours.

If you are using a steamer set over a saucepan of simmering water, you should steam the pudding for several hours or as the recipe indicates. If you are using a large saucepan with a saucer in the bottom, you should steam the pudding for 2 hours or until cooked.

It is important to note that steaming is a very gentle form of cooking, and it is difficult to overcook puddings. The water level in the saucepan should be halfway up the side of the bowl to ensure the pudding cooks through properly. Make sure to top up the water when necessary, roughly every 45 minutes or when needed.

How to tell when the pudding is cooked

There are a few ways to tell when your Christmas pudding is cooked. Firstly, you should follow the recipe's steaming time instructions. A general rule of thumb is that a Christmas pudding takes around 2-5 hours to cook, depending on its size. Smaller sponge puddings usually take less than 2 hours.

If you want to check whether your pudding is cooked, you can insert a skewer through the foil and parchment paper. If the skewer comes out clean, the pudding is cooked. If not, pop it back in and cook for another 10-20 minutes at a time. You can patch up the hole in the foil with more foil.

It's worth noting that it's difficult to overcook a steamed pudding, so don't worry too much about leaving it in for too long.

Storing and reheating the pudding

Storing and reheating Christmas pudding is a straightforward process, but there are a few things to keep in mind to ensure your pudding stays moist and delicious. Firstly, after steaming and cooling your pudding, replace the foil with a freshly buttered piece to retain moisture. Then, decide on a storage location. The pudding can be stored in a cool, dry, dark place, such as a larder or cupboard, or in the fridge. It is not necessary to store your pudding in the freezer, as this will halt the maturing process and require a long thawing time before re-steaming.

When it's time to reheat your pudding, you have a few options. You can reheat it in the oven by removing all wrapping, wrapping it in foil, and heating for one hour or until hot at 150°C. Alternatively, you can use a saucepan by wrapping the pudding tightly in foil, placing it on a trivet in a saucepan over simmering water, and steaming gently for 45 minutes to one hour. If you're short on time, you can also use a microwave. Simply wrap the pudding in plastic wrap, poking a few holes in the top for steam release, and microwave on medium power for approximately 15 minutes, depending on your microwave's strength.

Regardless of the reheating method, always let the pudding stand for a few minutes before serving. This will ensure it is cooked evenly throughout and give it time to cool slightly so you don't burn yourself.

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