Steaming is a classic method of cooking that uses the moist heat of steam to cook the food. The heat comes from boiling water vaporising into steam, that’s then trapped within a steamer or saucepan. People have been steaming Christmas puddings since steaming first became a thing. We use it in our Cherry Bakewell Pudding recipe too, and it’s a super easy technique once you get the hang of it.
You don’t need any specialist equipment either. If you’ve got a pudding bowl and a decent sized saucepan with a lid, you’re good to go. But if steaming is your thing, you can invest in a steamer – it has holes in the bottom and fits over the pan with the water steaming in the pan below. There are electric steamers too.
Let’s look at how to steam using the traditional method.
To effectively steam a pudding you’ll need:
•Heatproof bowl
•Aluminium foil
•Greaseproof paper
•String
•Scissors
•Saucepan with a lid
Ready to get steaming? Here’s what you need to do for properly steamed pudding:
1- Put your pudding mixture into your greased pudding bowl and press down on the mixture to create an even surface.
2- Take your aluminium foil and greaseproof paper (use large sheets for both and make sure they’re around the same size). Make a pleat by folding a crease in the centre of both the foil and paper.
3- Turn the foil and paper over so the foil is on top. Then press it around the bowl, keeping the fold on top.
4- Tie everything lightly around the bowl with your string.
5- Trim away any excess, leaving about 10cm of foil and paper around the bowl so it stays in place.
6-Keep the paper tucked in and the foil around it so it stays watertight.
7-Thread a double length of string through the string on the bowl. Pull it through the other side and secure. Now you have your handle.
8- Place the bowl into the pan and reduce to simmer and cover with the lid.
9- Steam in line with your chosen recipe.
When you steam puddings in a saucepan, the water needs to be half way up the side of the bowl to fully steam your pudding. If it isn’t it won’t steam properly – you’ll need to check during steaming and add more water if necessary. The advantage of using a steamer which fits over the pan is that you can put more water in the saucepan below and you won’t need to keep checking it as frequently.
Once you’ve steamed and cooled your pudding, keep it in the same bowl and replace the foil with a freshly buttered piece. This will keep it moist. Then store it in a cool, dark place until you’re ready to enjoy it. You can also store a steamed pudding in the fridge too.
Once you’re ready to reheat, you can steam it again for around 45 minutes. Or you can heat it in the oven for an hour at 150°C or blast it in the microwave for 15 minutes on medium. When microwaving your steamed pudding, remove the foil and wrap it in clingfilm with a couple of pricks in the top.
So, now you know how to make steamed pudding you’ll be treating your guests at Christmas and whipping up some delights whenever you fancy – Lava Cakes anyone?
We’ve got plenty more hints and tips for your at-home baking at Dr. Oetker, including how to measure your baking ingredients accurately, how to melt chocolate and more.
FAQs
Place the pudding into the steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. Steam for several hours, or as recipe indicates. Top up water when necessary. When the pudding is steamed, cut the string around the bowl.
How to tell if a steamed pudding is done? ›
Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again.
Do you put a lid on a saucepan when steaming pudding? ›
7-Thread a double length of string through the string on the bowl. Pull it through the other side and secure. Now you have your handle. 8- Place the bowl into the pan and reduce to simmer and cover with the lid.
Should water be boiling when steaming a pudding? ›
Grab a large lidded saucepan and place an upturned saucer or plate in the bottom (if you have a suitable trivet then use that). Fill the saucepan with enough water to reach halfway up the pudding basin and heat to boiling.
How do you steam Christmas pudding if you don't have a steamer? ›
Generally you would place the pudding in a deep roasting tin or a casserole. Then add boiling water so that it is about half way up the side of the basin and then cover the whole thing with a tent of strong foil which needs to be pinched tightly around the edge.
Do you line a pudding steamer? ›
Line the base of the basin with the small round of baking paper before adding the filling, then cover the surface of the pudding with the large round to prevent direct contact with the aluminium foil. 3. Measure a double thickness of foil to cover the pudding bowl and extend half way down the sides.
How can I steam without a steamer? ›
First, take three sheets of aluminum foil and roll them up into baseball-sized balls. Place them on the bottom of the pot, and pour in about an inch of water. Then rest the plate on top of the foil balls, and add whatever food you're trying to steam to the plate. Cover the pot with a tight-fitting lid and steam away.
Why is my steamed pudding not cooked in the middle? ›
If the pudding has a very big dip in the centre then it could be that it was not cooked quite thoroughly enough and this could happen if the water was not kept at a brisk simmer or if the pan was allowed to boil dry at any point.
Do you grease a pudding steamer? ›
Grease the inside of the pudding basin with butter. Cut a round disc of greaseproof paper to fit the base of the pudding basin and place inside.
Can you over steam a pudding? ›
For these basins we suggest steaming initially for 3 hours, and then for a further 3 hours before eating. As steaming is a very gentle form of cooking it is difficult to overcook the puddings, so the same steaming time for both size basins is fine.
Nigella mentions that the pudding becomes more sticky and dense as it steams. We suggest oncovering or unwrapping the pudding and taking a spoonful from the top centre part of the pudding (this will be the base when the pudding is turned out sdo won't be noticeable).
What is the moist method of steaming? ›
Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.
How do you seal steamed pudding? ›
Tie the foil onto the basin with string; wrap it twice to keep it tight. Use the remaining string to create a handle over the top of the pudding. Trim off the excess foil and parchment then tuck it underneath to create a watertight seal.
Can I steam a pudding in a Pyrex bowl? ›
As for all puddings, it should be stored in a cool, dry place until Christmas Day. For the US our preference would be to use Pyrex mixing bowls for steaming Christmas puddings.
Is it better to boil or steam Christmas pudding? ›
Ideally we would suggest that when the pudding is made it is steamed for 8 hours (the combined time of the first and second steamings) as the steaming is important for the flavour of the pudding. The pudding can then be microwaved to reheat it on Christmas Day.
What can I use instead of a pudding steamer? ›
What can I use instead of a pudding steamer? You can use stainless steel or china mixing bowls to steam your pudding, but check that they will fit into your boiler. They also need to have a lip or rim of some sort to hold the pudding's covering in place, whether it's cloth or foil.
Can I steam pudding in plastic container? ›
Nigella suggests using a plastic pudding basin with a clip-on lid as these are easy to use and not too expensive. If you have difficulties finding a pudding basin then a Pyrex bowl, or similar heatproof glass bowl, could be used. However the shape is different so you will have a wider, squatter pudding.
Do you put the lid on the pan when steaming Christmas pudding? ›
As long as there is a gentle simmer and steam is being created in your pan then your water is hot enough to cook your pudding. Resist lifting the lid of the steaming pan for the first 30 minutes; like baking a cake, the drop in temperature could cause the pudding to collapse.
How to prepare pudding steamer? ›
Place pudding steamer into a saucepan which has been filled with water to just over half of the height of the steamer. Place lid on saucepan. Cook according to the recipe instructions. Do not overfill the steamer with the mixture as it expands during cooking and will become difficult to remove.
What cloth for steaming pudding? ›
A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. It is a reusable alternative to cooking in skins made of animal intestines and became popular in England in the seventeenth century for boiling a wide range of puddings.
(stiːmd ˈpʊdɪŋ ) noun. cookery. a traditional pudding containing fat, sugar, eggs, flour, and other ingredients, which is steamed.
Can you steam a microwave pudding? ›
Assuming you are talking about one of the miniature puddings that come in a small plastic pudding bowl then you can steam it. Pierce the film lid in several places then put the pudding in a pan of boiling water that is just deep enough to reach almost to the top of the pudding bowl.
Can you steam a pudding in a plastic bowl? ›
The large pudding fills a 1.7 litre/3 pint/1 1/2-quart pudding basin. Nigella suggests using a plastic pudding basin with a clip-on lid as these are easy to use and not too expensive. If you have difficulties finding a pudding basin then a Pyrex bowl, or similar heatproof glass bowl, could be used.
