HOW TO WRAP AND TIE A STEAMED PUDDING | BBC GOOD FOOD
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From realfood.tesco.com
4/5 (42)Total Time 2 hrs 15 minsCategory DessertPublished Jun 2, 2014
Butter a 1.2 litre (2pt) pudding basin and line the base with a snug-fitting circle of nonstick baking paper. Place an upturned saucer in the base of a large lidded pan.
Make a lid for the basin by cutting out a large circle of baking paper and one of tin foil, both 6cm (2 1⁄2in) larger than the top of the basin. Butter one side of the baking paper.
Spoon 3 tbsp golden syrup into the basin. Put the rest of the syrup in a mixing bowl with all the other sponge ingredients and whip together for a good minute using a hand-held electric beater, until smooth.
Spoon the mixture into the basin, levelling the top. Cover with the foil lid, buttered-side down. Bring the sides down around the basin and tie tightly with string; leave enough string to tie a ‘handle’ with which to lift the pudding out.
Stand the basin on the saucer and carefully pour boiling water into the pan until it reaches half way up the pudding side. Place over a low heat, put the pan lid on and gently steam it for 2 hours, or until a skewer inserted into the sponge (through the paper and foil) comes out clean.
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MALTED CHOCOLATE STEAMED PUDDING | TESCO REAL FOOD
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FOIL AND PLASTIC PUDDING BASINS AND LIDS - CATER 4 YOU
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