Christmas would not be the same without a deliciously rich and moist pudding. The traditional Christmas pudding is dark and rich with dried fruit and nuts, but you can also make a pudding with sago, which gives it a springy bite.
Puddings are not as difficult to put together as most people imagine. Once all the ingredients are assembled, it takes only a few minutes to mix the pudding. The steaming takes five or six hours, but the only attention required during this time is to occasionally top up the steamer with boiling water.
For a successful pudding, take note of the following:
If using liquor to plump up the fruits, make sure the pudding mixture is left to stand overnight.
Before steaming, cover the pudding dish with either greaseproof paper or fall and tie it securely to the pudding bowl to prevent water from seeping in.
If using a saucepan, place a trivet or wire rack in the pan so that the bowl doesn't touch the heat and crack.
Always top up the steamer with boiling water; adding cold water will cause a sudden drop in temperature, resulting in a heavy pudding.
The lid of the steamer must fit well to prevent too much steam from escaping and drying out the pudding too quickly.
Cooked puddings should be kept in the fridge. To serve, reheat by, steaming for an hour.
You can make your pudding ahead of time to mature, but even if you make it at the last minute, it will still taste great.
Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.
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