How do you fix a soggy Christmas pudding?
In this article, we will answer the question “How do you fix a soggy Christmas pudding?”, and what are the essentials for the best pudding?
How do you fix a soggy Christmas pudding?
Warm your soggy pudding in a microwave or a 150c oven for 5-10 minutes. If the pudding still tastes too heavy or soggy, your best bet is to start all over again.
The Christmas pudding turn out soggy mostly because water got into it while steaming. This happens if the pudding basin was not properly covered with foil and baking paper. The water may also get into your pudding if the water in the pan is boiled too hard.
The best way to avoid a soggy pudding is to make sure the pudding basin is watertight before you begin steaming it. Another important factor is the level and temperature of water in the saucepan.
The water level should be kept below the rim of the pudding basin. Since the pudding requires hours of steaming, the water should be maintained at a simmering temperature.
Last but not least, use a large pleated piece of baking paper and foil to cover the pudding. If the pudding does not have enough room to expand, it will inevitably turn out to be soggy.
The essentials for the best pudding
The ancient people used a mixture of flour and breadcrumbs to make Christmas pudding, mainly because it was more economical. But the breadcrumbs impart a very light texture to the pudding and are essential for a fluffy pudding.
If you use too many eggs or egg whites, your pudding will turn out too tough or rubbery. Use more Egg yolk to add richness to your pudding.
Maintain the ratio of fruits to the rest of the ingredients but use fruits of your choice. Add a mixture of fruits and spices to your pudding for a more complex flavor.
If you are on a restricted diet, you can easily improvise your pudding to suit your needs. For example, use gluten-free flour and breadcrumbs if you have a gluten allergy.
Similarly, replace the suet with melted butter or walnut oil for a healthier approach. Add more flour, orange juice, spices, and nuts to skip the eggs and make your pudding vegan-friendly.
Make sure that the baking paper and foil do not fall into your pudding. Secure them tightly in place with a string and tuck the foil beneath the pudding basin to make a good seal.
Do not unwrap or untie the pudding once it is cooked. Store the pudding somewhere cool, dark, and dry once it has cooled down. This will ensure that the pudding remains free of any contaminants until Christmas day.
Christmas pudding troubleshoot guide
Choosing a recipe
The Christmas pudding recipe you choose depends upon what equipment is available to you to process your Christmas pudding.
For someone who does not like too much prep time, slow cooking is the best option. The slow cooker cooks the pudding slow and low.
The size of the pudding basin is also very important. Go with a bigger basin if you do not mind having Christmas pudding leftovers. You do not have to follow the recipe card word by word. You can use your favorite dried fruits in your pudding instead of what the recipe suggests.
For texture, you can add some nuts. For a rich and fragrant pudding, feel free to throw in lemon or orange zest.
Soaking your fruit-Booze or not?
The best spirits for puddings are Tia Maria, Amaretto, Cointreau, Dark rum, Glayva, Frangelico, Todka, and Vanilla vodka. Add extra alcohol if your fruit is old.
You can use a substitute tea concoction for alcohol. Alternatively, you can squeeze a whole orange into your pudding along with its zest.
Suet or not suet?
Suet is the grated fat present around the internal organs of pigs and beef. Suet is super flavorful so it can be safely substituted for butter in your Christmas pudding. Estimate a 1:1 ratio for substitution.
If you are making your pudding in the pressure cooker, increase the cooking time from 45 minutes to 2 hours. Because the suet takes longer to break down during pressure cooking.
To check for doneness, insert a skewer into the center of the pudding. If it comes out clean, the pudding is ready. Alternatively, you can use a digital thermometer. The pudding is ready if the thermometer reads a minimum of 75C.
What sort of basin do I need?
Any type of basin would work as long as you know how to use it. For example, ceramic pudding basins, reusable plastic ones, Pyrex bowls, or even metal “steamers” would get the work done just right.
Make sure to leave a 1-inch space around the pudding basin to allow the heat and steam to circulate freely. If you opt for a thick ceramic basin or Pyrex bowl, increase the pressure cooking time by 10-15 minutes.
Other FAQs about Pudding that you may be interested in.
In this article, we answered the question “How do you fix a soggy Christmas pudding?”, and what are the essentials for the best pudding?