Steam Pudding: A Beginner's Guide To Cooking Perfection

Steam pudding is a classic British dessert that is easy to make and perfect for colder months. It is essentially cake batter that is steamed. The pudding is cooked by putting a tightly covered pudding bowl, pudding mould, or pudding in cans in a pot of boiling water and steaming it until it is cooked. The pudding can be steamed either in an oven, tightly wrapped and sitting in a bath of boiling water, or on the hob.

How to steam a pudding in a Bundt pan

Steamed pudding is a classic British dessert with a moist, cake-like consistency. It is usually cooked by putting a tightly covered pudding bowl in a pot of boiling water and steaming it. However, you can also steam a pudding in a Bundt pan. Here is a step-by-step guide on how to do it:

Ingredients and Preparation:

Before you start, gather all the ingredients for your steamed pudding. You will also need butter or non-stick cooking spray to grease the Bundt pan.

Step 1: Prepare the Bundt Pan

Grease the inside of a Bundt cake pan with butter or non-stick cooking spray. Make sure the inside of the pan is thoroughly coated to prevent the pudding from sticking.

Step 2: Make the Pudding Mixture

Prepare your pudding mixture according to your chosen recipe. Common ingredients include flour, butter, sugar, eggs, milk, and spices like cinnamon and nutmeg. Mix the ingredients well, and make sure the pudding mixture is not too runny.

Step 3: Fill the Bundt Pan

Transfer the pudding mixture to the prepared Bundt pan. Fill it evenly, leaving some space at the top to allow the pudding to rise.

Step 4: Cover the Bundt Pan

Take a piece of greaseproof or wax paper and fold it into four layers. Cover the top of the Bundt pan with this paper. Then, use masking tape or freezer tape to secure the paper tightly around the pan.

Step 5: Add Aluminium Foil

Cover the wax paper with a layer of aluminium foil. You can use a rubber band or kitchen string to keep the foil and wax paper tight on the pan. Make sure the pudding is sealed well into its steaming vessel. Roll up any excess wax paper and tuck it into the foil so that it doesn't sit in the water.

Step 6: Prepare the Steaming Setup

Place the covered Bundt pan in a large pot. Pour enough hot water into the pot so that it reaches about halfway up the sides of the Bundt pan. You can use a steamer basket or an upturned plate at the bottom of the pot to elevate the Bundt pan.

Step 7: Steam the Pudding

Cover the pot and bring the water to a boil over medium-high heat. Once it reaches a rolling boil, lower the heat to a simmer. Steam the pudding for about 2 to 2.5 hours. Check the pudding by inserting a skewer or cake tester into the centre. If it comes out clean, the pudding is ready.

Step 8: Unmould the Pudding

Immediately invert the steamed pudding onto a wire rack to cool. Let it cool for a few minutes, then remove the foil and paper from the top. Loosen the edges of the pudding with a knife if needed. Place a deep plate upside down on top of the Bundt pan and turn them over together. Gently lift off the pan, and your steamed pudding is ready to be served!

How to make a steamed sponge pudding

Ingredients

• 175g/6oz butter, softened, plus extra for greasing
• 100g/3½oz golden syrup
• 125g/4½oz golden caster sugar
• 1 unwaxed lemon, zest only
• 3 free-range eggs, lightly beaten
• 175g/6oz self-raising flour
• 4–5 tbsp golden syrup

Method

Generously butter the inside of a 1.2-litre pudding basin and cut a circle about twice the diameter of the basin out of baking paper and kitchen foil.

Spoon 50g of the golden syrup into the base of the pudding basin and set aside.

Beat the remaining 50g of golden syrup, butter, sugar, and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just-dropping consistency. (Add a splash of milk if the mixture is very thick.)

Spoon the mixture into the pudding basin and smooth the surface.

Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks.

Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm border, and turn the edges in on themselves to seal.

Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)

The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.

Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin.

To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.

Tips

Be really careful not to let the pan boil dry, but avoid removing the lid of the pan during the first 20 minutes of cooking time if you can, as this can create a flat, heavy sponge.

How to steam 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. Here are the steps to steam a Christmas pudding:

Preparation

First, generously grease a 1- to 1.2-litre pudding basin with butter. If you don't have a pudding basin, you can use any round glass or porcelain bowl, or a heat-resistant bowl. Then, cut a round disc of greaseproof paper to fit the base of the pudding basin and place it inside.

The Pudding Mixture

If you're using a sponge pudding mixture, carefully pour the mixture into the basin and level it out using a spatula or the back of a spoon. This will ensure that the mixture remains light and airy. If you're steaming a Christmas pudding or another fruit-based pudding, pack the mixture tightly into the pudding basin to ensure there are no gaps in the mixture.

The Covering

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 the pudding bowl, 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 the excess foil and greaseproof paper, leaving about two inches of excess foil around the sides of the bowl. 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.

Steaming

Place the pudding into a steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. 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. Steam for several hours, or as your recipe indicates. Top up the water roughly every 45 minutes or when necessary. The water level should be halfway up the side of the bowl when it is in the saucepan, otherwise, it will not cook through properly.

Serving

When the pudding is steamed, cut the string around the bowl and gently ease away the paper and foil. Turn the pudding onto a serving plate and serve hot.

How to steam a pudding without a steamer

Steaming a pudding without a steamer is simple and can be done in a few different ways. Here are three methods you can use:

Method 1: Using a Pot and Plate

Firstly, prepare your pudding mixture as per your recipe. Choose a deep pot that can fit your pudding basin and fill it with water, ensuring the water level reaches halfway up the sides of the basin. Place a heatproof plate or metal trivet at the bottom of the pot to prevent the pudding from directly touching the heat source. Set the pudding basin on the plate or trivet, cover the pot, and bring the water to a gentle simmer over medium heat. Steam the pudding for the time specified in your recipe, checking the water level periodically and adding more boiling water if needed. Once cooked, carefully remove the pudding from the pot using oven mitts or tongs and allow it to cool slightly before serving.

Method 2: Using Aluminium Foil

Start by preparing your pudding mixture and pouring it into a greased pudding basin. Cover the top of the basin tightly with a double layer of aluminium foil. Fill a large pot with water, ensuring it is deep enough to submerge the pudding basin. Place a heatproof plate or metal trivet at the bottom of the pot and set the covered pudding basin on top. Bring the water to a simmer over medium heat and steam the pudding for the specified time, checking the water level and adding more boiling water if needed. Carefully remove the pudding from the pot and let it cool before serving.

Method 3: Using a Slow Cooker

Prepare your pudding mixture and pour it into a greased pudding basin. Fill your slow cooker halfway with boiling water and place a heatproof plate or metal trivet at the bottom. Set the pudding basin on the plate or trivet, put the lid on, and set the slow cooker to high heat. Steam the pudding for the recommended time, checking the water level and adding more boiling water if necessary. Once cooked, carefully remove the pudding from the slow cooker and allow it to cool before serving.

General Tips:

• Always exercise caution when handling hot pots and pudding basins. Use oven mitts or tongs to protect your hands.
• When using a pot, ensure the water does not touch the bottom of the pudding basin to avoid boiling the pudding instead of steaming it.
• If you're using the oven method, set the temperature to 350 °F (177 °C) to avoid burning the pudding or boiling the water.
• For all methods, remember to cover the pudding basin with a lid or foil to trap the steam and ensure even cooking.

How to store and reheat a steamed pudding

Steamed pudding usually contains self-raising flour, so it's best to steam it as soon as you've prepared it. However, if you can't finish it all in one go, there are ways to store it and enjoy it at a later date.

Storing Steamed Pudding

If you have leftovers, cover them in cling film and store them in the fridge. The pudding should last a couple of days but may become drier over time. You can freeze a steamed pudding in an airtight container and then gently reheat it when you want to eat it.

Reheating Steamed Pudding

There are several ways to reheat steamed pudding:

• Oven: Wrap the pudding in foil and reheat in the oven for one hour or until hot at 150°C.
• Stovetop: Wrap the pudding tightly in foil, place it on a trivet in a saucepan over simmering water, and steam gently for 45 minutes to one hour or until hot.
• Microwave: Wrap the pudding in plastic wrap, poking a couple of holes in the top to release steam, then microwave on medium power for approximately 10 to 15 minutes, depending on the size of the pudding and the strength of your microwave.

Always let the pudding stand for five minutes before serving.

Frequently asked questions