How to reheat steamed pudding?

In this article, we will answer the question “How to reheat steamed pudding?”, and how to flame a Christmas pudding?

How to reheat steamed pudding?

Pudding can be reheated the same way as you steamed it. If you find that time-consuming, you can try the oven method or microwave method for reheating your Christmas pudding. More on this in the article below.

Microwave method 

Preparation: Remove the foil and parchment paper and loosely cover the pudding with cling film that will allow the steam to escape.

Method: Place the pudding in the microwave and shut the door.

Temperature: Set the microwave to full power (800w).

Time: Microwave for 3 minutes then allow to rest for 2 minutes. Cook each mini pudding for 1 minute and allow to rest for 1 minute.  

Serving: Remove the pudding from the microwave. Remove the parchment paper and cling film from the pudding. Loosen the edges of the pudding by running a sharp and warm knife around the inside edge of the basin. 

Cover the pudding basin with a warm plate. Then invert the pudding basin onto the plate, letting the pudding slide onto the plate. Keep warm until serving. 

Hob method 

Preparation: Remove the foil to make sure the pudding is in good condition. Then replace the old parchment paper with a new one. Cover the pudding with the foil again. 

Method: In a large pot, place an upturned saucer, a piece of crumpled foil, or a trivet set. Then place the pudding basin over it. This will elevate the basin. Fill the pot with water such that it covers the pot halfway up the pudding basin. 

Temperature: Set the hob control for gentle simmering.

Time: Cover the pot with a lid and simmer the pudding for 60 minutes. Simmer the mini puddings for 30 minutes. Top up more water if needed during the cooking process.

Serving: Lift the pudding basin from the pot of boiling water. Remove the foil and parchment paper. Loosen the edges of the pudding by running a warm knife around the inside edges of the basin. 

Cover the pudding basin with a warm plate. Then invert the pudding basin onto the plate, letting the pudding slide onto the plate. Keep warm until serving. 

Oven method 

Preparation: Remove the foil and check to see if the pudding is alright. Then replace the old parchment paper with a fresh one. Make sure the pudding basin is wrapped with foil on the rim. 

Method: Place the pudding basin at the bottom of a deep oven dish. Fill the oven dish with water such that it comes halfway up the pudding basin.

Temperature: Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.

Time: If the oven dish does not have a lid, wrap it with foil. Bake in the preheated oven for about an hour. Top up more water during baking if necessary. Bake mini pudding for 30 minutes.

Serving: Lift the pudding basin from the oven dish of hot water. Remove the foil and parchment paper. Loosen the edges of the pudding by running a warm knife around the inside edges of the basin. 

Cover the pudding basin with a warm plate. Then invert the pudding basin onto the plate, letting the pudding slide onto the plate. Keep warm until serving. 

How to flame a Christmas pudding?

  1. Slide the pudding onto a hot plate. 
  1. Warm 3-4 tablespoons of brandy in a saucepan. It should be hot and not boiling.
  1. Carefully pour the hot brandy onto the plated Christmas pudding.
  1. Lit the alcohol using a lighter as soon as you finish pouring the alcohol.
  1. Before the flame subsidies, tilt the serving plate and pour the alcohol from the pool that forms at the bottom of the plate, back onto the pudding. The flame will go away when all the alcohol has evaporated.
  1. Allow the flames to subside before serving. 

How to mature a Christmas pudding?

Traditionally, Christmas pudding is made 5 weeks in advance to let the flavors mellow and mature. Some people let the pudding mature for up to a year.

On the fifth Sunday before Advent, the Christmas pudding is stirred clockwise during its making for good luck. This tradition involves every family member by giving them a chance at stirring and making a wish. 

Once cooked, the pudding is cooled and is wrapped with a fresh piece of parchment paper and foil. Then the pudding is allowed to sit in a cool, dark, and dry place. 

The high sugar and booze content of the Christmas pudding act as natural preservatives, thus, eliminating the need for refrigeration. 

Heavily-fruited puddings are allowed to mature for about 2-4 weeks before serving. Carrot puddings and other light types can do with only a week of the maturation period. 

Conclusion

In this article, we answered the question “How to reheat steamed pudding?”, and how to flame a Christmas pudding?

References

https://www.dovesfarm.co.uk/recipes/reheating-a-christmas-pudding
https://www.cooksinfo.com/christmas-pudding

Hello, I'm Sana Ameer. I'm a student of Food Science and Technology at UVAS. I like to bake and I aspire to become a Food blogger.