How to fix a steamed pudding that is not cooked in the middle?
By
Dr Anny Manrich (PhD)
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
In this article, we will answer the question “How to fix a steamed pudding that is not cooked in the middle?”, and how to make instant pot steamed syrup sponge pudding?
Read on if you want to know how to fix a soggy Christmas pudding.
How to fix a steamed pudding that is not cooked in the middle?
If the steamed pudding is undercooked in the middle, it needs some extra time for cooking. Cover the surface of the pudding with a disc of baking paper.
Then wrap the pudding in foil. Steam the pudding for an additional 15-30 minutes and insert a skewer in the center of the pudding to check for doneness. If the skewer comes out clean, the pudding is ready.
Alternatively, you can use a saucepan filled with water, to steam your undercooked pudding. This method can be carried out with or without a steamer. If you opt for a steamer, make sure the water is boiling and remains below the rim of the pudding basin.
If you do not have a steamer, lower the pudding basin(make sure it is watertight by wrapping it in foil) into a saucepan filled with water that is maintained at a simmering temperature.
Instant pot steamed syrup sponge pudding
Ingredients
- 4 tbsp Golden Syrup
- 2 tbsp white breadcrumbs (use gluten-free breadcrumbs if you have an allergy)
- 150 g soft butter (plus 1 tsp for greasing)- you can also use walnut oil or suet instead of butter
- 150 g caster sugar
- 1/2 tsp lemon extract
- 1 tsp vanilla
- 2 large eggs
- 150 g self-raising flour (use gluten-free flour if you have an allergy)
- 4 tbsp milk
Instructions
- Generously grease a 1 liter (1.5 pints) pudding basin with butter. Cover the bottom of the pudding basin with golden syrup. Then evenly spread the breadcrumbs. The breadcrumbs impart a very light texture to the pudding and are essential for a fluffy pudding.
- Fill a kettle with water and bring it to a boil.
- In a large bowl, whip the butter and icing sugar until light and fluffy. Then beat in the vanilla extract, lemon extract, and eggs(one at a time).
- Fold in the flour until just combined. Lightly stir in the flour. Avoid overmixing as it can toughen the sponge.
- Tip the bowl into the pudding basin and cover it with the lid. You can also use a disc of baking paper and foil as a makeshift lid. Tuck the foil under the rim of the pudding basin and secure it with a kitchen string or elastic band.
- Place a trivet in the inner pot and fill the pot with the boiling water from the kettle such that it comes up to the 2-liter mark inside.
- Lower the pudding basin into the pot. Cover the pot with a lid and open the valve. Set to Steam and set a timer to 20 minutes. Use a timer to measure 20 minutes.
- When the time is up, close the valve, press Cancel then press Manual. Allow the pudding to cook on high for 25 minutes.
- Let the pot naturally release pressure before removing the pudding from the pot.
- Remove the lid and foil. Slide a knife on the inside edges of the pudding. Flip the pudding onto a serving platter.
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 turned 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.
Conclusion
In this article, we answered the question “How to fix a steamed pudding that is not cooked in the middle?”, and how to make instant pot steamed syrup sponge pudding?
