Also, what is pleated greaseproof paper? And how long has the dried fruit been soaking in tea, sherry, and rum or brandy? (And really, could that BE any more English?)
Place pudding in pudding basin, cover with double layer of greaseproof paper (with a pleat in, to allow for expansion), secure with string.
We have a steamer, which is a large pan with a perforated metal dish inside. Part-fill the pan with boiling water, put on the hob to maintain a steady boil, and place the pudding in the metal dish. Keep topping up with boiling water. Ensure windows are open, or extractor fan is on.
Don't let it boil dry.
If you don't have a steamer, you need to find some other way to suspend the pudding basin above boiling water.
My previous answer overlapped with this question. Do you know greaseproof paper? Heavy paper used in the kitchen, that resists grease / fat / oil, and doesn't fall apart. Cover basin with this - but first put a pleat in it, so that when the contents of the basin (pudding and air) expand, they have somewhere to go.
How long? Some hours, I think.
Could this be more English? Well, we could add fish and chips ... ;-)
I'm now wondering how many of the standard ingredients & tools for any kind of steamed pudding are unobtainable in the US? I know you get weather cold enough to want a steamed pudding, it's been all over the news.
I find sorting out the correct equipment the hardest part. I have a very limited number of pans big enough to take the pudding basins comfortably.
Every year, regular as clockwork, I get out that recipe, spot the recipe on the opposite page for Sussex Pond Pudding (which has a buttery lemon sauce in the middle), and think Ooh, really fancy making that one again. And every year, regular as clockwork, I look at all the bowls, pans and steamers waiting for the Christmas pudding mix, and think Maybe another day.
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no subject
Date: 2014-11-22 05:49 pm (UTC)no subject
Date: 2014-11-22 05:51 pm (UTC)no subject
Date: 2014-11-22 05:54 pm (UTC)Place pudding in pudding basin, cover with double layer of greaseproof paper (with a pleat in, to allow for expansion), secure with string.
We have a steamer, which is a large pan with a perforated metal dish inside. Part-fill the pan with boiling water, put on the hob to maintain a steady boil, and place the pudding in the metal dish. Keep topping up with boiling water. Ensure windows are open, or extractor fan is on.
Don't let it boil dry.
If you don't have a steamer, you need to find some other way to suspend the pudding basin above boiling water.
no subject
Date: 2014-11-22 05:58 pm (UTC)How long? Some hours, I think.
Could this be more English? Well, we could add fish and chips ... ;-)
no subject
Date: 2014-11-22 07:56 pm (UTC)I'm now wondering how many of the standard ingredients & tools for any kind of steamed pudding are unobtainable in the US? I know you get weather cold enough to want a steamed pudding, it's been all over the news.
I find sorting out the correct equipment the hardest part. I have a very limited number of pans big enough to take the pudding basins comfortably.
Every year, regular as clockwork, I get out that recipe, spot the recipe on the opposite page for Sussex Pond Pudding (which has a buttery lemon sauce in the middle), and think Ooh, really fancy making that one again. And every year, regular as clockwork, I look at all the bowls, pans and steamers waiting for the Christmas pudding mix, and think Maybe another day.
no subject
Date: 2014-11-23 12:17 pm (UTC)