Tips on making puddings

Using a cloth

If you decide to use a cloth for your pudding for authenticity, then use a strong cotton fabric such as calico or a double layer of muslin, thoroughly wet it, lay it out on a surface and sprinkle generously with flour. This will create a strong seal when it is put into the boiling water so that the contents don’t seep out through the cloth. Make sure that when you place the pudding on top of the cloth you bring the sides up around the pudding mixture so you keep the pudding as round as possible and tie it firmly on the top. A loose cloth will lead to a rather flattened pudding. You will never get a perfect sphere with this method but if you’re determined to have a pudding as round as a cannonball then it’s advisable to use two semi-spherical cake tins and fill each tin to the top with the pudding mixture and secure them together with large rubber bands.

Using a pudding basin or mould

If you’re using a pudding basin make sure you cut a disc of greaseproof paper to fit the bottom of the basin and place there once you have generously greased the inside of the basin. This ensures that the top of the pudding doesn’t stick to the basin when turning out. However, there are some recipes where this isn’t appropriate as the disc sinks into the mixture. The recipe will indicate whether or not to use the greaseproof disc.

Boiling or steaming

Traditionally, puddings, whether in a cloth or basin would be placed in a large pan of boiling water. However, if you have a large steamer, place the pudding in the top and steam for the same amount of time as if boiling.

Using a trivet

Often pudding recipes will suggest putting a plate or trivet at the bottom of the saucepan if boiling your pudding. A plate tends to rattle as the pudding boils which is somewhat irritating. I don’t tend to bother with this practice and haven’t had a problem with it.

Plastic lids or kitchen foil

If you’re using a plastic, lidded pudding basin avoid using the lid and follow the instructions for covering the pudding with pleated kitchen foil. This is because most puddings expand while cooking and are likely to push the lid off. The lid is useful, however, if you want to reserve the pudding for future use (such as a Christmas pudding which should be kept for a month or so before its final steaming).

Using a cloth

• Scales
• Large mixing bowl
• Wooden spoon
• Cotton or muslin
• Colander
• Scissors
• String
• Large-lidded saucepan
• Large steamer

Using a basin or mould

• Scales
• Large mixing bowl
• Wooden spoon
• Pudding basin or mould
• Greaseproof paper
• Kitchen foil
• Scissors
• String
• Large-lidded saucepan
• Large steamer