Steam Ovens: The Perfect Steamed Pudding

Steaming a pudding is a great way to keep a dense dish moist. While steaming is often associated with sweet puddings, savoury puddings can also be cooked in this way.

To steam a pudding in an oven, you will need to grease a heat-proof bowl, or pudding basin, with butter. Then, pour your pudding mixture into the bowl, leaving about 2.5 cm of space at the top. Next, cut a square of grease-proof paper and a square of tinfoil, placing the grease-proof paper on top of the tinfoil. Make a pleat in the centre of the paper and foil, before placing them on top of the bowl, with the tinfoil facing upwards. Secure the paper and foil with string, adding another piece of string to create a handle.

Place the pudding into a roasting pan, filling the pan with enough water to reach halfway up the sides of the bowl. Then, cover the pan with foil and place in the oven at 177 °C for about 2 hours. Check the water level from time to time and top up if necessary.

Prepare your ingredients and mould

The first step to cooking a steamed pudding is to prepare your ingredients and mould. The ingredients you will need will depend on the type of steamed pudding you want to make. There are two main categories of steamed puddings: those with crusts and battered steam puddings.

For a steamed pudding with a crust, you will typically need a heat-proof bowl, a crust mixture, and a filling. The crust mixture usually consists of flour, baking powder, salt, and a fat such as suet, shortening, or butter. The filling can vary but is often a savoury mixture such as steak and kidney.

For a battered steam pudding, you will need a heat-proof bowl, batter, and optional add-ins such as fruit or chocolate. The batter typically includes flour, baking powder, sugar, and butter.

Once you have gathered your ingredients, it's time to prepare your mould. Grease your mould with butter to ensure that your pudding doesn't stick. You can use a steamer mould, a pudding basin, or any oven-safe dish.

If you are making a steamed pudding with a crust, roll out your crust dough on a floured surface to a thickness of about 10 inches (25 cm). Grease your pudding bowl and use your hands to line it with the dough, nipping and tucking it as needed.

For a battered steam pudding, simply pour your batter into the greased mould, leaving about 1 inch (2.5 cm) of space at the top to allow for expansion during steaming.

Now it's time to cover your mould. Cut a piece of grease-proof or waxed paper that is slightly larger than the top of your mould. Then, cut a piece of aluminium foil that is about 1-2 inches (2.5-5.1 cm) larger than the paper. Fold both the paper and foil in half to make a pleat in the centre, which will allow for expansion during cooking.

Place the paper on top of the foil, grease-side down, and then place this combination on top of your mould, pressing down the edges. Secure the covering with string tied just below the rim of the basin. You can also create a string handle by threading a piece of string through the string already tied around the pudding, which will make it easier to lift the pudding out later.

Your mould is now ready for steaming!

Grease the mould

Greasing the mould is an important step in the steamed pudding-making process. The grease will ensure that the pudding doesn't stick to the mould and will make it easier to remove once it's cooked. You can use butter or a cooking spray to grease the mould.

To grease the mould, start by cutting a circle out of baking or grease-proof paper. The circle should be about 5 cm larger than the rim of your pudding basin. You can use a ruler to mark the circle before cutting it out. Once you have your circle, grease it with a small amount of butter. Then, make a pleat in the centre of the circle by folding the paper in on itself. This will allow the pudding to expand as it cooks.

Next, place the greased paper circle, greased side down, over your pudding basin. Cover the paper with a layer of foil, folding down the sides to keep it in place. The foil will help to trap the steam and ensure even cooking.

Finally, use a piece of kitchen string to tie the foil and paper securely to the basin. You can also create a handle with the string, which will make it easier to lift the pudding out of the steamer later.

Cover the mould with greaseproof paper and foil

Covering the mould with greaseproof paper and foil is an important step in the steamed pudding preparation process. This is because it ensures the pudding is properly sealed before cooking, preventing it from going soggy.

To cover the mould, start by placing a sheet of greaseproof or baking paper on top of a sheet of foil. The greaseproof paper should be large enough to wrap around the pudding bowl generously. Then, brush the greaseproof paper with melted butter to prevent it from sticking.

Next, create a pleat in the centre of the foil and paper by folding them in half and pressing down on the fold. This pleat allows the pudding room to expand as it cooks.

Now, place the foil and paper over the pudding bowl, with the foil facing upwards. Secure the covering by tying it tightly around the rim of the bowl with a long piece of string. You can also create a handle by passing the extra string over the top of the bowl and tying it underneath. This handle will be useful for removing the hot pudding bowl from the steamer later.

Finally, trim any excess foil, paper, and string, and fold the excess underneath itself to create a neat and watertight seal.

Secure the mould with string

Securing the mould with string is an important step in the steamed pudding-making process. This is done to ensure that the pudding cooks properly and to prevent the cover from coming loose during steaming.

First, cut a length of kitchen string that is slightly longer than the circumference of your mould. Then, wrap the string just underneath the lip of the mould and tie it in a tight knot. This will keep the grease-proof paper and aluminium foil in place.

You can further secure the mould by threading another length of string through the first piece of string to create a handle. Cut a piece of string that is about the same length as the first one and thread one end through the length of string on the mould. Then, thread the other end through the other side of the string and tie the two ends together at the top of the mould to form a handle. This handle will make it easier to lift the mould out of the steamer when it is done cooking.

Steam the pudding

Now that your pudding basin is ready, it's time to steam the pudding. There are several ways to do this, depending on the equipment you have available.

Using a traditional steamer

If you have a traditional steamer, fill a pot with about 2 inches (5.1 cm) of water. Make sure the water doesn't touch the bottom of your pudding basin. Place the steamer basket inside the pot and turn the stove to medium heat. Once the water is simmering, carefully lower your pudding into the pot, ensuring that the bottom doesn't touch the water. Cover the pot and steam the pudding for about 1 to 2 hours, or as specified in your recipe. Remember to check the water level every 20 minutes or so and top it up if needed.

Using an oven

If you prefer to use an oven, preheat it to 350 °F (177 °C). Place your covered pudding basin in a deep roasting pan and fill it with enough water to reach halfway up the sides of the basin. You can use hot water from the tap or boil it first to speed up the process. Cover the roasting pan with a tent of tin foil and place it in the oven. Steam your pudding for about 2 hours or as instructed in your recipe. Don't forget to check the water level and top it up if necessary.

Using a slow cooker

For those with a slow cooker, place your pudding basin in the centre and fill the slow cooker with water until it reaches about halfway up the sides of the basin. Cover the slow cooker and cook on high for 3 to 4 hours. The water will evaporate, and the steam will cook your pudding. Check the centre of your pudding with a toothpick to ensure it's cooked through.

Using an electric steamer

If you have an electric steamer, fill it with hot water until it reaches halfway up your pudding basin. Steam your pudding for around 1 to 2 hours, depending on your recipe. Remember to keep adding water to the steamer to prevent it from drying out.

Checking if your pudding is cooked

To check if your pudding is cooked, insert a skewer by piercing the foil and paper. Wiggle the skewer to make the hole a bit bigger, then pull it out. If the skewer comes out clean, your pudding is ready! If not, put it back and continue steaming for another 10 to 20 minutes.

Frequently asked questions