Steaming Christmas Pudding: A Traditional Holiday Treat

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. It is also a very easy process and hard to mess up. You will need a large pot and a steamer, or a large saucepan with a saucer at the bottom. You will also need a 1.4-litre pudding basin, a circle of parchment paper, and some string. Once you have your pudding ready to be steamed, cover the bowl with a sheet of baking parchment or greaseproof paper with a pleat folded down the centre. Then place a sheet of foil with a pleat down the centre on top of the parchment. The pleat allows the pudding room to expand during cooking. Fold the foil and paper down around the basin, pinch the foil around the rim, and secure with string. Adding a string handle will make lifting the pudding in and out of the pan easier. To steam the pudding, place it in the top of a steamer or, if you don't have a steamer, put the pudding in a large saucepan with about 3–5 cm of boiling water in the bottom, and cover with a tight-fitting lid. Allow the water in the pan to simmer gently for the required cooking time. Remember to check the water level from time to time, especially if steaming for a long time, to ensure that the pan does not boil dry. Top up with water as necessary.

How to prepare your pudding basin

Preparing your pudding basin is a crucial step in the process of steaming a Christmas pudding. Here is a step-by-step guide on how to prepare your pudding basin for steaming:

Start by choosing the right equipment. You will need a pudding basin, which is a deep bowl specifically designed for steaming puddings. The size of the basin will depend on the amount of pudding you want to make. Common sizes include 1.7 litres, 1.2 litres, and 600ml, 1kg, and 500g. You will also need a large sheet of aluminium foil, a piece of buttered greaseproof or baking paper, a large pan, and a trivet set, an upturned saucer, or a roll of scrunched foil.

Once you have gathered your equipment, follow these steps:

• Cut a circle out of the baking paper that is about 5 cm larger than the rim of your pudding basin. This will serve as the lid for your basin.
• Grease the paper circle with butter, then make a pleat at the centre by folding the paper in on itself. This pleat will allow the pudding to expand during cooking.
• Place the paper circle, greased side down, over your pudding basin to cover it completely.
• Take a large sheet of foil and place it over the greaseproof paper. The foil should also be pleated to allow for expansion.
• Fold the foil and paper down around the basin, securing them tightly with kitchen string. Be sure to leave a gap of about two inches or 10 cm of foil and paper around the sides of the bowl. This will ensure a water-tight seal.
• Create a handle by threading a piece of string through the string already tied around the basin and tying a knot to secure it. This will make it easier to lift the pudding in and out of the pan.

Your pudding basin is now ready to be placed in the pan for steaming. Remember to keep the water level halfway up the side of the basin and to top up the water as needed.

How to wrap your pudding

To wrap your pudding, you will need a large sheet of foil and a piece of greaseproof or baking paper of a similar size. Place a buttered piece of greaseproof paper over the top of your pudding bowl, then place a sheet of 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.

Make a handle for the bowl by threading string around the pudding basin and tying another piece of string through to create a handle to lift the pudding with. Trim away the excess foil and paper, leaving about two inches of excess foil around the sides of the bowl. Make sure you totally encase the pudding to give it a watertight seal. The pudding is now ready to be placed into the steamer.

Before storing the pudding, recover it with a fresh sheet of foil and paper as before. Tie a handle around it for ease of removing.

How to steam your pudding

Steaming a Christmas pudding is a lot easier than you might think and it's hard to mess up. It's a popular method of cooking in Ireland and Britain, as steaming adds moisture to the cake during the cooking process, making it incredibly moist.

Here's a step-by-step guide to steaming your pudding:

Step 1: Prepare your equipment

You will need a large pot or saucepan with a lid, a steamer, a 1.4-litre pudding basin, a circle of parchment paper, and some string. If you don't have a steamer, you can use an upturned plate at the bottom of your saucepan.

Step 2: Prepare your pudding basin

Take a large sheet of foil and a piece of buttered greaseproof paper about the same size. Place the buttered greaseproof paper over the top of your pudding bowl, then place the foil on top. Press the foil around the bowl and tie it tightly around the bowl using a long piece of string.

Trim away the excess foil and greaseproof paper, leaving about two inches of excess around the sides of the bowl. Make a pleat in the centre of the paper and foil to allow the pudding room to expand during cooking. Make sure you totally encase the pudding to give it a watertight seal.

Step 3: Create a handle

Create a handle for your pudding basin by threading string around the basin and tying a knot. This will make it easier to lift your pudding in and out of the pan.

Step 4: Start steaming

Place your pudding into the steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. Make sure the water comes halfway up the sides of the pudding basin but not too high, so the water doesn't get inside the foil/parchment lid.

Have the water simmering before starting to mix your pudding mixture, so your pudding starts steaming right away, which is important for raising agents and timings. You can also use an electric steamer if you have one.

Step 5: Steam your pudding

Steam your pudding for several hours, or as indicated by your recipe. As steaming is a very gentle form of cooking, it is difficult to overcook the pudding. Top up the water roughly every 45 minutes or when necessary, and remember to keep the water simmering.

Step 6: Check your pudding

Resist lifting the lid of the steaming pan for the first 30 minutes, as the drop in temperature could cause the pudding to collapse. After this time, check on the pudding regularly to make sure the pan does not boil dry.

Step 7: Re-cover and store

Once the pudding is steamed, cut the string around the bowl and gently remove the paper and foil. Before storing the pudding, recover it with a fresh sheet of foil and paper and tie a handle around it for ease of removing.

Step 8: Re-steam before serving

Follow your recipe for the steaming times of your pudding. Once cooked, cool and cover with fresh parchment and foil before storing in a cool, dry place. Reheat in the same way as you steamed your pudding for 1-2 hours.

How to check if your pudding is cooked

To check if your Christmas pudding is cooked, you'll need to insert a skewer through the foil and parchment paper lid into the centre of the pudding. If the skewer comes out clean, your pudding is cooked. If there is still some wet mixture on the skewer, return the pudding to the steamer and leave it for another 10 to 20 minutes. You can then check again, repeating the process until the skewer comes out clean.

It's important to note that you shouldn't check on the pudding for the first 30 minutes of steaming, as the drop in temperature could cause the pudding to collapse. However, after this time, you should check on the pudding regularly to ensure that the pan doesn't boil dry.

You can also check if your pudding is cooked by testing its internal temperature. You can do this by using a temperature probe to check that the centre of the pudding is around 65-70°C. Alternatively, you can push a metal skewer into the centre of the pudding for a few seconds, then remove it and touch it to the inside of your wrist. If it's too hot to keep it on your skin, the pudding is cooked.

It's worth noting that it's very difficult to overcook a steamed pudding, so don't worry if you need to steam it for longer than the recommended time.

How to store your pudding

Once your Christmas pudding is cooked, it's important to store it properly to ensure it stays fresh and tasty until it's time to serve. Here are some detailed instructions on how to store your pudding:

• Cool the pudding: After steaming, let the pudding cool down completely before storing it. This will help prevent condensation from forming inside the storage container, which can make your pudding soggy.
• Choose the right container: If you steamed your pudding in a ceramic or plastic bowl, you can simply replace the foil and greaseproof paper once it's cooled and store it in a cool, dry place. If you used a metallic steamer, it's best to remove the pudding from the mould and wrap it first in greaseproof or waxed paper, then in foil. The sugar and fruit acids in the pudding can react with the metal over time, so it's best to take it out and wrap it up.
• Create a tight seal: To prevent your pudding from drying out, it's essential to create a tight seal. Cover the pudding with a fresh sheet of foil and paper, and tie a handle around it for easy removal. You can also use clingfilm or plastic wrap to create an airtight seal and help keep the bowl tightly closed.
• Store in a cool, dry place: Store your pudding in a cool, dry place, away from direct light and heat. A spare room or pantry is ideal, as the pudding will stay fresher longer in a cooler climate.
• Consider maturing your pudding: Traditional Christmas puddings are often matured for several weeks or even months to allow the flavours to develop and mingle. If you plan to do this, make sure to store your pudding in a cool, dark cupboard until needed. The ideal time to start maturing your pudding is about four weeks before Christmas.
• Reheating your pudding: When it's time to serve your pudding, you can reheat it in the same way you steamed it, or in the microwave. If reheating in the microwave, remove the old lid of foil and parchment and tie a fresh piece of parchment loosely on top to prevent a fire. Heat on medium power for 3-5 minutes, depending on the size of your pudding, until it's piping hot in the centre.

Frequently asked questions