Hi Bold Bakers! It’s that time of year again! The time where we are busy in the kitchen getting Christmas Cake, Christmas Puddings and Mincemeat made so it has ample time to rest and settle before Christmas! In Ireland, my mum like many others would always get these jobs done in October so the cakes and puddings would have time to sit and allow for the flavors to develop. Part of that is the baking of cakes and steaming of puddings. Steaming a pudding (pudding is cake in Europe) is a very 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. Unlike in the oven, which uses dry heat. I am a sucker for a steamed pudding because they are just so incredibly moist and flavorful. Also the longer you leave them before eating the better the flavor.
Steaming a pudding is incredibly easy and actually hard to mess up. You don’t need any fancy equipment except for a large pot and a steamer. Failing a steamer tray you can always use an upturned plate in the bottom of your saucepan.
What Equipment Do I Need to Steam a Christmas Pudding
1.4-liter pudding basin A Circle of Parchment Paper Aluminum Foil Bakers Twine Medium Saucepan Steamer or an upturned plate
How to Steam A Christmas Pudding
Once you learn these steps, you’ll never forget them. It’s so easy to make the pudding of your dreams, and you don’t even need to get fancy with it. Here are the steps (and check out the photos for a visual):
Tips and Tricks on How to Steam A Christmas Pudding
If you don’t have a steamer, do not worry, you can use an upturned plate as your trivet to keep the pudding basins from the bottom of the saucepan. If your plate is rattling during the cooking process place a small face cloth underneath the steamer. If you don’t have a traditional pudding bowl don’t worry! Look around your kitchen and see what you could use instead. You will be surprised to see what you already have that can be used, like glass mixing bowls or pyrex dishes. Any strong string or twine will work to tie the pudding. Make sure to continually refill the water with more boiling water so it doesn’t boil off. Make sure that your saucepan is large enough to fit your pudding basin with its lid on.
And don’t forget to buy my Bigger Bolder Baking Cookbook! Δ Δ
Meet Gemma
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
