Steamed puddings

Steamed puddings

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From
Encyclopedia of Food and Cookery

The mould or basin in which a pudding is steamed should be well greased with fresh butter. Always prepare the steamer, the mould or basin, and the covering before the pudding is mixed.

There should be plenty of boiling water in the steamer. If a steamer is not available, the pudding can be partly steamed by standing it on an old plate or pastry cutter (to prevent direct contact with the source of heat) in a saucepan, with just enough water to reach halfway up the mould or basin. Put a tightly fitting lid on the saucepan and simmer gently. If the water boils down, add more boiling water to replace it. Do not let the pan boil dry.

Where gentle steaming is indicated, the water below the steamer should only simmer. The mould should not be more than three-quarters full.

Always cover the pudding with greased paper before steaming; this acts as a waterproof cover against condensing steam. Use a piece of strong paper, such as baking, grease it well, make a pleat down the centre and place it, greased side down, over the top of the basin. Turn the edges of the paper under and twist them securely below the rim of the basin. If liked, tie with string, looping it to make a handle for easy removal of the basin.

After taking the pudding out of the steamer, leave it to rest for a minute or two to allow it some time to shrink from the sides of the mould or basin, before turning it out onto a warm serving plate.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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