Christmas Carrot Pudding (Festive Steamed Recipe) - Around The Nook (2024)

FAQs

Why do you steam Christmas pudding twice? ›

The pudding will not be particularly dark in colour after the first steaming but darkens on the second steaming. If you cooked the pudding in a slow cooker then sometimes the temperature isn't high enough to fully melt the suet and you should do the second steaming in the regular way.

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.

If unrefrigerated then we would suggest no longer than 3 hours. If the battter is refrigerated then up to one day is fine, though let it stand at room temperature for about 45 minutes before steaming so that the pudding batter can come up to room temperature.

The pudding basin itself should be tightly covered. The pan or steamer attachment should be covered with a lid as this creates the steamy enviroment in which the pudding cooks, as well as trying to limit the evaporation of water from the pan and the condensation that will build up in the kitchen.

To test if the pudding's cooked, pierce the foil and paper with a skewer and wiggle it to make the hole bigger, or it will be wiped clean of any mixture when you pull it out.

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.

Our answer. It is possible to reheat the Christmas pudding in a microwave. Ideally you would make the pudding in a plastic bowl and give it its full steaming (of 8 hours) first time around. You can then wrap the pudding and store it for reheating on Christmas day following the microwave instructions below.

The pudding should be stored in a cool, dark and dry place. If the pudding is in a warm and humid environment (such as a steamy kitchen) then there is a risk that some mould will develop on the pudding. If you live in a warm or humid climate then it may be better to store the pudding in the fridge or to freeze it.

Yes, you can microwave your Christmas pudding with the right recipe! Save time and effort - learn how to microwave instead of steaming or boiling your pudding. In partnership with and featuring recipes from Fairy.

What do you put on top of Christmas pudding? ›

Although the pud is undoubtedly the star, all that rich, fruity filling needs a dollop of something creamy and cool to serve alongside. Pour over double cream, spoon on thick clotted cream or serve with a scoop of vanilla ice cream for a quick win, or whip up your own boozy brandy butter for ultimate indulgence.

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.

Although they will be ready to eat after 4 – 5 hours they will continue to darken if you steam them for longer. You can steam them over two sessions.

If you or someone in your family is a vegetarian and doesn't want to eat suet, look for a recipe that uses butter or margarine instead, such as this recipe for individual Christmas puddings.

Conclusion: Christmas puddings contain ethanol that does not all evaporate during the cooking process. However, the rise in BAC after ingestion of a typical slice of Christmas pudding was negligible and unlikely to affect work performance or safety or impair a health care worker's ability to make complex decisions.

Christmas puddings are usually made many months in advance and have a second cooking before serving. Choose your preferred method to do this, in the microwave, on the hob or in the oven from the table below.

It requires very tight temperature control, as it starts forming at 60 Celsius (but that won't be sufficient for a standard custard) and overcooks somewhere around 85 Celsius, turning grainy and unpleasant. To prevent that, custard is cooked in a double boiler, which makes the mixture heat up slower and more evenly.

Microwave on full power for 4 minutes, stand for 3 minutes, microwave on low/defrost for 7 minutes and stand for 5 minutes before unmoulding. This should be enough to warm the pudding through. We would however caution on reheating leftovers if you follow this second method as foods should really only be reheated twice.