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Recipes
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Boiled pudding preparation
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Please add your recipes or suggestions on the forum
Puddings
Two great advantages with puddings is that they can be served cold and that many of them can be prepared well in advance.
Boiled puddings need a bit more skills and patience to prepare.
When making a boiled pudding, be sure that the water is on a constant low boil. If the water goes off the boil, water gets into the pudding and it goes soggy.
The pudding bag
Get a large piece of calico
(you can use a cotton or linen cloth), and boil it for a 20 minutes. Wring out well. Rub flour generously into the inner surface using about 60g. Leave a border around the edge.
Boiling the pudding
prepare the mixture according to the recipe and
place it on the calico. Bring the corners together, leaving room on the top for the mixture to rise. Tie with string. Tie another string around the top, long enough to tie it to both handles of the pan. The pudding must not touch the pan.
Now, in a container large enough to hold both pudding and displaced water, add BOILING water.
Keep the pan topped up with with boiling water. The water must be already boiling, or the pudding will get soggy. Yes, boiling water helps keep the puddings dried.
The pudding will have a better crust than one steamed in a pudding bowl. A good crust means that the brandy won't soak in when you light it, so it'll burn for longer.
Age the pudding by hanging it in a cool, dry and dark place (up to 4 months). I the weather is humid, you will need to refrigerate.
Reheating
When you're going to eat it, steam it for a further 2 hours and hang it 15 minutes to dry a little bit. Serve by turning it out of the bowl, and pouring flaming brandy over it (see below). Serve with brandy butter (hard brandy sauce).
Serve by turning it out of the bowl, and pouring flaming brandy over it. Serve with brandy butter.
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