Tips for Making Hot Puddings and Cold Sweets


pudding_cThe pudding course, when included, can provide a contrast to the main course in texture, colour and flavour and round off a meal. A substantial main course should be followed by a light course, whereas a lighter meal can accommodate a more substantial pudding. Care must be taken to ensure that those with a sweet tooth don't substitute their favourite dessert for the main course!


Useful hints


1. Use either a steamer which should be two-thirds full of fast boiling water, or a large saucepan with a tight-fitting lid which should be one-third full. If the lid does not fit tightly, steam will escape, the water will boil away more quickly and a longer steaming time will be required.

2. A good volume of steam should rise from the water, before the pudding is added.

3. Prepare the pudding basin by brushing round the inside with melted Stork. To cover the pudding use a sheet of greased foil or a double thickness of greaseproof paper, or greased paper and a pudding cloth tied with string. If liked, place a round of greaseproof paper in the bottom of the basin and brush inside with melted Stork.

4. The water must boil fast throughout the steaming time in order that the pudding will be properly cooked and not soggy.

5. Take care that the saucepan does not boil dry. Inspect the water level at intervals, filling up when necessary with boiling water from the kettle.

6. Take care when handling the steamer as severe burns can result.

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