Can you oversteam a Christmas pudding?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you over-steam a Christmas pudding?”, and what are the health benefits of Christmas pudding?

Can you over-steam a Christmas pudding?

Yes, you can oversteam a Christmas pudding with no noticeable differences in the taste or texture of the finished product. But this does not mean that you can get away with oversteaming your pudding for as long as 12 hours.

The oversteaming time should be within the safe window, 4 hours tops, so that the pudding is salvageable.

In the US, snacks have been shown to comprise approximately 25% of daily energy intake, with a large proportion coming from salty snacks, desserts and sweets. This is in spite of dietary guidelines recommending consumption of sweet, savory or salty snacks be limited (1).

The health benefits of Christmas pudding

Dried fruits

Dried fruits are not just a culinary delight. They are packed in macronutrients, fiber, vitamins, and minerals. The most common choices of dried fruit for the Christmas pudding are sultanas, currants, apricots, and pears. All of these dried fruits are a rich source of potassium and iron.

Dried fruits boast a low-glycemic index and keep your blood pressure, blood cholesterol, and blood sugar in check (2).

Raisins, due to their rich fiber and iron content, are known as nature’s candy. They also provide a good amount of antimicrobial compounds, relieve constipation and reduce the risk of heart diseases. Specific polyphenols such as catechin, procyanidins, and quercetin have been correlated with antioxidant activities (3).

Prunes are a good source of potassium, vitamins, and minerals. Due to which they relieve constipation, reduce inflammation, improve digestion and protect the cells against free radical damage (2).

Mixed nuts

Mixed nuts such as walnuts, pecan nuts, almonds, and hazelnuts are added to the Christmas pudding for a toasty flavor and a crunchy texture. In addition to this, mixed nuts add to the nutritional value of the Christmas pudding.

For example, almonds lower blood LDL levels and reduce the risk of heart diseases. The rich content of Vitamin E, polyphenols, and melatonin of the walnuts makes them an excellent antioxidant (4).

The rich amount of omega-3 fats in the walnuts acts as antidepressants and reduces the risk of heart diseases (9). The distinct flavor of hazelnuts is what sets them apart from most nuts.

Moreover, hazelnuts also provide a good amount of unsaturated fat, vitamin A, minerals, magnesium, and antioxidants (4). The antioxidants present in the hazelnuts protect the cells against oxidative stress and reduce the risk of cancer (5).

Mixed spices

Mixed spices added to the Christmas pudding are a great source of aromatic antioxidants. Mixed spices usually include cinnamon, ginger, cloves, cardamoms, and pimentos.

Cinnamon is known for its excellent antimicrobial and anti-inflammatory properties (6). Cloves are a rich source of fiber, vitamins, and minerals. The medicinal and anti-inflammatory properties of ginger help relieve osteoarthritis. Antioxidants play a role in the body’s defense against cardiovascular disease, certain (epithelial) cancers and other conditions such as arthritis and asthma (7).

Allspice or pimentos have excellent antibacterial properties and improve digestion by preventing gas, bloating, cramps and nausea (8).

The secrets to the perfect Christmas pudding

Start early

It is better to prepare your Christmas pudding in advance and let the flavors develop until the big day. But there is no compulsion. If you have a super busy schedule, you can even make the Christmas pudding on Christmas day.

Buy quality ingredients

Use premium quality products if you want your pudding to taste incredible. Do not save money by using old packets of dried fruit or cheap liquor. Make the pudding with the freshest ingredients possible.

Let it soak

Let the dried fruit soak in alcohol overnight or for a few days for the best results. Alcohol infuses the dried fruits more efficiently if given a longer soaking time.

Do not use a metal container for soaking. Metal interferes with the flavors and can even react with the fruit juice if added. Your best bet is to use an inert container such as a plastic bowl, a ceramic, or a Tupperware container.

Get luck on your side

Sterilize a coin and place it inside somewhere the pudding. Whoever finds the coin is thought to win a year filled with good luck. Make sure you warn everyone about the coin so that everyone carefully eats the pudding with no accidents.

Prep for perfection

If you do not want your pudding to turn out soggy, make sure the pudding basin is watertight. You can ensure this by securely tying the kitchen string around the pudding basin rim.

Another important thing to consider is to use pleated foil and baking paper sheets to cover your pudding basin. This will allow the pudding to rise easily.