Steaming Individual Pudding: A Guide To Using Steamer Pans

Steaming is a great way to cook a pudding, keeping it moist and light. It is a perfect winter dessert and can be sweet or savoury. To cook individual puddings in a steamer pan, you will need a large, heavy-based, deep-sided pan with a tight-fitting lid. You will also need a steamer basket, a trivet, or a saucer to place inside the pan. Fill the pan with enough water to reach halfway up the side of the pudding bowl. Place the steamer basket, trivet, or saucer inside the pan and turn the heat to medium. Prepare your pudding mixture and pour it into greased moulds, leaving about 1 inch of space at the top for the pudding to expand. Cover each mould with grease-proof paper and aluminium foil, securing it with string. Place the puddings into the steamer basket and cover the pan. Steam for 1-2 hours, or as per your recipe's instructions, and top up the water as needed.

How to prepare the steamer pan

Preparing the steamer pan is a crucial step in cooking individual puddings. Here is a step-by-step guide to help you prepare the steamer pan effectively:

Step 1: Gather the Right Equipment

Firstly, ensure you have the necessary equipment. You will need a large, heavy-based pan with a tight-fitting lid. Additionally, you will require a steamer basket, a trivet, or an upturned saucer to elevate the pudding basin above the water.

Step 2: Prepare the Pudding Basin

Before placing the pudding basin in the steamer pan, it needs to be prepared. Start by greasing the pudding basin with butter to prevent the pudding from sticking. Then, pour your chosen pudding mixture into the basin, leaving about 2-3 cm of space at the top to allow for expansion during cooking.

Step 3: Create a Water Bath

Fill the large pan with enough water to reach halfway up the sides of the pudding basin when it is placed inside. This is crucial, as it ensures even cooking and prevents the pudding from drying out. Place the steamer basket, trivet, or upturned saucer inside the pan before adding the water.

Step 4: Cover the Pudding Basin

Cut a piece of grease-proof or baking paper larger than the rim of the pudding basin. Grease the paper with butter and make a pleat in the centre by folding it. Place the paper, greased-side down, over the pudding basin. Then, cover it with a layer of aluminium foil, also making a pleat in the centre. These coverings will help trap the steam and ensure even cooking.

Step 5: Secure the Coverings

Secure the paper and foil coverings by tying them tightly with kitchen string just below the rim of the basin. You can also create a string handle on either side of the basin, which will make it easier to lift the pudding out of the steamer pan later.

Step 6: Place the Pudding Basin in the Steamer Pan

Carefully lower the prepared pudding basin into the steamer pan, ensuring it is securely placed on the steamer basket, trivet, or upturned saucer. The basin should not be in direct contact with the base of the pan, as this will affect the cooking process.

Step 7: Adjust the Heat

Adjust the stove's heat to a medium setting. You want the water to simmer gently, raising a constant steam. Do not let the water boil vigorously, as this may cause the water to evaporate too quickly.

Your steamer pan is now prepared and ready for steaming your individual pudding! Remember to check the water level regularly and top it up with boiling water if it gets too low. Happy steaming!

How to prepare the pudding basin

Preparing the pudding basin is a crucial step in the process of cooking an individual pudding in a steamer pan. Here is a step-by-step guide on how to prepare the pudding basin:

Grease the Pudding Basin:

Start by greasing the inside of your pudding basin with butter. This step is important to ensure that your pudding doesn't stick to the basin during the steaming process. You can use a steamer mold, a pudding basin, or any oven-safe dish.

Prepare the Filling:

If you're making a sponge pudding, carefully pour the mixture into the greased basin, using a spatula or the back of a spoon to level it out and ensure it remains light and airy. Leave about 1 inch (2.5 cm) of space at the top to allow for expansion during steaming. For fruit-based puddings, pack the mixture tightly into the basin to eliminate any gaps.

Cut Grease-proof Paper and Aluminium Foil:

Cut a square of grease-proof paper or baking parchment slightly larger than your pudding basin. Then, cut a square of aluminium foil about 1 to 2 inches (2.5 to 5.1 cm) larger than the grease-proof paper. These will be used to cover the basin during steaming.

Create a Pleat:

Place the grease-proof paper on top of the aluminium foil. Fold both sheets in half to make a crease in the centre, then unfold them. This crease will allow for the expansion of the pudding during cooking.

Cover the Pudding Basin:

Place the grease-proof paper and aluminium foil over the pudding basin with the foil facing upwards. Press the edges down and ensure the fold is on top. The foil should be large enough to cover the basin with some excess hanging over the sides.

Secure with String:

Tie the foil securely around the basin using a long piece of string. You can also brush the parchment with melted butter to prevent sticking. Make sure to leave about 2 inches (5 cm) of foil and paper around the sides of the basin. This will create a watertight seal and prevent water from entering the basin during steaming.

Create a Handle:

To make it easier to lift the pudding out of the steamer later, create a handle by threading a double length of string through the string already tied around the basin. Pull it through to the other side and secure it tightly.

Your pudding basin is now ready to be placed into the steamer pan for cooking. Remember to fill the steamer pan with enough water, ensuring that the water level is halfway up the sides of the basin.

How to create a pleat in the greaseproof paper

To create a pleat in the greaseproof paper when preparing a pudding for steaming, follow these steps:

Firstly, cut a large square of aluminium foil and a slightly smaller square of greaseproof paper. The greaseproof paper should be about the same size as the foil, or just a little smaller. Place the greaseproof paper on top of the aluminium foil.

Now, make a pleat by folding a crease in the centre of both the paper and the foil. You can use your hand to press down on the fold to make sure it is set in place. This pleat is important as it will give the pudding room to expand during cooking.

Once you have made the pleat, place the foil and paper over your pudding bowl, with the foil side facing up. Press the edges down and secure the covering with string tied just below the rim of the bowl. You can also use oven mitts to secure the covering, by crimping the edges of the foil.

How to tie the string around the basin

To tie the string around the basin, you will need a long piece of string, a large sheet of aluminium foil, and a piece of buttered greaseproof paper.

First, make a pleat by folding a crease in the centre of both the paper and the foil. Turn the buttered sheet over so the foil is on top and press it around the bowl with the fold on top. Next, tie the foil tightly around the bowl using a long piece of string. 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. Tuck the paper in and fold the foil around it to create a water-tight seal.

Finally, make a handle for the bowl by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure. Your pudding is now ready to be placed into the steamer set over a saucepan of simmering water.

How to steam the pudding

Prepare the Pudding Basin

First, you'll need to grease your pudding basin with butter. This is important as it will stop your pudding from sticking to the basin. You can use a steamer mould, a pudding basin, or any oven-safe dish.

Next, pour your pudding mixture into the greased mould, leaving about 1 inch (2.5 cm) of space at the top to allow the pudding to expand as it steams.

Prepare the Grease-Proof Paper and Tinfoil

Cut out a square of grease-proof paper that is slightly larger than your pudding mould. Then, cut out a square of tinfoil that is about 1 to 2 inches (2.5 to 5.1 cm) larger than your grease-proof paper.

Now, fold both sheets in half to make a crease down the middle. This crease will expand as the pudding heats up.

Cover the Pudding Basin

Place the grease-proof paper on top of the tinfoil, then place both on top of the pudding basin with the tinfoil facing upwards. Press down on the edges to secure the covering.

Secure the Covering with Twine

Cut a length of twine that is a little longer than the circumference of your mould. Wrap the twine just underneath the lip of the mould and tie it tightly to keep the grease-proof paper and tinfoil in place.

Create a Handle

Cut another length of twine and thread one end through the length of twine on the mould. Thread the other end through the other side and tie the two ends together at the top to create a handle. This will make it easier to lift the pudding out of the steamer later.

Prepare the Steamer

Fill a pot with about 2 inches (5.1 cm) of water. The pot should be slightly larger than your steamer basket and make sure the water doesn't touch the bottom of your mould. Place the steamer basket inside the pot and turn the heat to medium. Allow the pot to heat up until it's simmering.

Steam the Pudding

Carefully lower the 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 according to your recipe instructions. Remember to check the water level every 20 minutes and top it up if needed.

Check if the Pudding is Cooked

To check if your pudding is cooked, insert a skewer through the foil and paper lid into the centre of the pudding. If the skewer comes out clean, your pudding is ready. If not, return it to the steamer for another 15 to 20 minutes and check again.

Remove the Pudding from the Steamer

Once the pudding is cooked, remove it from the pot and cut the string. Carefully lift the pudding out of the mould and serve!

Frequently asked questions