Cody Casey
Steaming is a gentle cooking method that uses steam from boiling or simmering water to cook food. A steamed pudding is a classic dessert, which can be sweet or savoury, and is best enjoyed on chilly winter nights. This article will discuss how to steam a pudding in a pan, a traditional way of preparing this dish.
How to steam a pudding in a pan
| Characteristics | Values |
|---|---|
| Pan type | Large, deep saucepan with a tight-fitting lid |
| Pan preparation | Line the base with a small heatproof plate or a piece of foil |
| Pudding preparation | Grease the pudding mold with butter, leaving 1 inch (2.5 cm) of space at the top |
| Pudding covering | Cut squares of grease-proof paper and tinfoil, fold the paper inside the foil, and place on top of the pudding |
| Securing the pudding | Use string to create a handle and tie additional lengths to secure the pudding |
| Water level | Pour in enough boiled water to reach halfway up the sides of the pudding basin |
| Cooking | Bring to a gentle simmer and maintain for the duration specified by the recipe |
| Top-ups | Maintain the water level by topping up with boiled water as necessary |
| Removal | Use the string handle to lift the pudding out of the pan and place it on a cooling rack |
Explore related products
What You'll Learn
Grease the mould with butter
Greasing the mould with butter is an essential step in steaming a pudding in a pan. This step ensures that the pudding doesn't stick to the inside of the mould once it's steamed and makes it easier to remove the pudding from the mould without losing chunks of it.
To grease the mould, start by gathering a pat of butter. Lightly coat the entire inner surface of your chosen mould with butter. You can use a steamer mould, a pudding basin, or any oven-safe dish. Make sure to give it a thorough but light coating of butter.
It is important to note that greasing the mould is a crucial step in the process. If you skip this step, your pudding may get stuck to the mould and break apart when you try to remove it.
After greasing the mould, you can pour your pudding mixture into it. You can steam a variety of puddings using this method, including Christmas puddings, fruit and nut puddings, cranberry puddings, and even chocolate puddings.
Additionally, you can use greaseproof paper and foil to further secure and protect your pudding during steaming. Cut a square of greaseproof paper slightly larger than your pudding mould, and then cut a square of foil slightly larger than the greaseproof paper. Fold the greaseproof paper inside the foil to create a pleat, which will help seal your pudding during steaming.
Removing Glue from Baking Pans: Quick and Easy Solutions
You may want to see also
Explore related products
Use greaseproof paper and foil
To steam a pudding in a pan, you will need greaseproof paper, foil, kitchen string, butter, a small heatproof plate, a large deep saucepan with a tight-fitting lid, and a steamer or pudding basin.
First, cut one square of greaseproof paper and one square of foil. The greaseproof paper should be slightly larger than your pudding mould, and the foil should be about 1 to 2 inches (2.5 to 5.1 cm) larger than the greaseproof paper. Place the greaseproof paper on top of the dull side of the foil, then fold both sheets in half to make a crease. This will create a pleat that gives the pudding room to expand during cooking.
Next, lightly grease the top layer of greaseproof paper with butter to prevent it from sticking to the pudding as it rises. Place the buttered side of the greaseproof paper over your filled pudding basin, so that the pleat sits in the centre. Cut away any excess greaseproof paper and foil, leaving about 2-3 inches (5-7.5 cm) below the string.
Now, you will secure the pudding with kitchen string. Cut three more lengths of string and tie them around the pudding to ensure it is secure and airtight. Tie each length in a different place, then trim off any excess string. Tuck the greaseproof paper up underneath the foil and squeeze it all tightly together.
Finally, place a small heatproof plate in the bottom of your large pan and place the pudding on top. The plate will prevent the base of the pudding from burning.
How to Use Your Electric Roasting Pan the Right Way
You may want to see also
Explore related products
Create a string handle
To create a string handle for your steamed pudding, you will first need to cut a piece of string that is about the length of your open arms. You can then use this string to secure the greaseproof paper and aluminium foil covering your pudding basin. Leave a couple of inches of foil and paper around the sides of the bowl, and then trim the excess.
Now, take a double length of string and create a handle by threading it through the string on the opposite side of the pudding basin. You can then secure this by tying the two ends together at the top. Keep the string loose enough so that it acts as a handle and does not restrict the pudding from rising.
You can further secure your pudding by cutting three more lengths of string and tying them around the pudding basin, ensuring it is totally secure and airtight. Tie off each piece of string in a different place each time.
Your pudding is now ready to be steamed, and you will be able to easily lift it in and out of the pan using the string handle.
Bundt Pan Sizes: 12-Cup Capacity
You may want to see also
Explore related products
Simmer gently
Once you've prepared your pudding mixture, greased your mould, and secured it with greaseproof paper and foil, it's time to steam your pudding!
To steam your pudding in a pan, you'll need a large, deep saucepan with a tight-fitting lid. Place a small heatproof plate at the bottom of the pan, which will prevent the base of your pudding from burning. Place your pudding basin on top of the plate.
Now, pour in just-boiled water from a kettle until it reaches about halfway up the sides of the pudding basin. The water level should be enough to last until your pudding is done steaming, but you may need to top it up with more boiled water if you're steaming for a long time.
Cover the saucepan with its lid and place it on the stove. Turn the heat to high and bring the water to a rolling boil. Once it's boiling, reduce the heat to a gentle simmer. You should see a few bubbles popping on the surface, but nothing more vigorous than that.
Let your pudding simmer gently for as long as your recipe specifies. Keep an eye on it and top up the water with boiled water as needed to ensure it doesn't boil dry. For a long steaming time, like a 6-hour Christmas pudding, you may need to add more water 2-3 times.
Preventing Pans from Turning Black: Tips for Maintenance
You may want to see also
Explore related products
Leave to cool
Once the pudding has steamed for the required time, remove it from the pan using the string handle. Place it on a cooling rack and let it cool completely. If you're making a Christmas pudding, leave it to cool, then remove the greaseproof and foil layers. Replace them with new greaseproof and foil layers, following the method described earlier. Your pudding will then be airtight and ready for its final steam on Christmas Day.
When the pudding is done, remove the basin from the steamer and leave it to cool for about 10 minutes before turning it out onto a serving plate or dish. Slide a knife around the inside edge to loosen it if you think it might stick. Serve the pudding with custard or cream. You can also serve it with a hard sauce.
If you're using a microwave to steam your pudding, remove the basin from the microwave and let it cool for a few minutes before serving. If you're steaming your pudding in a pan on the stove, turn off the heat and carefully remove the basin from the pan using oven mitts or pot holders. Place it on a cooling rack or a trivet to cool for a few minutes before serving.
It's important to let the pudding cool slightly before serving so that it's comfortable to eat and doesn't fall apart when cut. The cooling time also allows the flavours to meld and develop, enhancing the taste and texture of the pudding. This is especially important for rich, dense puddings like Christmas pudding or sticky toffee pudding.
Pots and Pans: Packing Tips
You may want to see also
