Christmas pudding questions

seraphina

I always cut out a circle of greaseproof paper and pop it on top of the pud when cooking, and I replace this with a clean, fresh circle once the puds are completely cool. Never had any spoilage problems.

I use the plastic basins with lids, and once they're out of the steamer condensation starts to form on the lid - I wipe these totally dry before replacing the greaseproof.

mi_jardin

I put mine in the slow cooker with a saucer on top, there is a lot less steam in the kitchen. Worth considering if you have one. It obviously takes a bit longer though.

Draagonfly

I also use the slow cooker. Both for the intial cooking & on the big day....saves on having a kitchen full of steam & having to constantly having to check on water levels.

Defo replace the greaseproof & foil as soon as the pudding has cooled & before putting into storage.

This reminds me I must check on mine tmz

zippychick

ive merged this with our christmas pudding thread

Christmas pudding in the slow cooker may also help

Zip

borokat

I made a Christmas pudding for the first time this year and have been unwrapping it twice a week and feeding with brandy since making it on 27th Nov.
I am worried as it seems to have gone really hard on the outside. When I pick it up it still feels nice and light. Is this normal? When I steam it again will it soften up?

PixieDust

I think it should soften up beautifully when it's steamed Dinnae worry, t'will be glorious

Ches

They all do this. I think its because the fat solidifies when its cold but when its reheated it will be fine.

MRSTITTLEMOUSE

Totally normal thing to happen.
Mine have been standing untouched since last October.
I've always made mine the year before and they're always lovely and moist when steamed,just like the day they were made.
Its just the fat,like ches has already said it just solidifies.

MrsE_2

I have a recipe for a pudding from the hairy bikers mums know best.

I want to make it as my xmas pudding.

It contains 3.5 lb of dried fruit & a 1 lb of grated carrots & 8 eggs and says put in basins.......

Now I want to make pudding for 6.

Do I quarter it?

LondonDreamer

I haven't seen that book to know the exact recipe, but judging by the pudding recipe on their website which has 2 eggs and about a pound of fruit to serve 6-8 - I would say you're about right in thinking to quarter it!