Steamed Puddings

Hints and Tips for Steaming

1	Fill pudding basins only full to allow room for expansion.
2	Cover puddings with a double layer of greaseproof paper or foil. Fold a pleat in the covering to allow room for the pudding to expand.
3	Seal the edges well and secure with string making a handle for lifting the basin in and out of the pan.
4	To prevent your saucepan from discolouring during steaming add a little lemon juice or vinegar to the water.

Microwave

Steamed puddings can be cooked in the microwave oven in a fraction of the time.

Fill the pudding basin up to two thirds, cover loosely to allow steam to escape and microwave on FULL power for 4 minutes 650w (3½ minutes 800w).

The pudding is cooked when it is firm and just dry on the surface.

Do not put syrup or jam in the bottom of the basin as it may burn. Heat separately and serve with the pudding.