How to steam Christmas pudding in an oven?
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 steam Christmas pudding in an oven?”, and how to make individual Christmas pudding in an oven?
How to steam Christmas pudding in an oven?
If you do not have a steamer, cook your pudding in an oven or slow cooker. More on this is in the article below.
Prepare the mold
Butter your mold
A steamer, pudding basin, or any oven-safe dish would do the job. To ensure that the pudding turns out easily onto the serving plate, lightly greasing the pan with butter is very important.
Fill the greased mold with the pudding mixture
Add the prepared pudding mixture into the pudding pan leaving a 1 in (2.5 cm) of headspace to allow the pudding to expand during steaming. Flatten the surface of the pudding using a spoon.
Cut the paper and foil
Cut out a square baking paper larger than your pudding mold. Then cut out a piece of foil that is 1 to 2 in (2.5 to 5.1 cm) larger than your baking paper square.
You do not have to be very precise. Just make sure that the baking paper is large enough to cover the pudding basin with some extra paper hanging off the basin sides.
Make a pleat in the baking paper
Place the baking paper over the foil and then fold both sheets to make a pleat in the center. Once the crease forms, unfold the sheets.
Cover your mold foil-side-up
Set the baking paper square beneath the foil square and cover the pudding basin with them. Press down the edges of the foil so that the rim of the pudding basin is sealed.
Tie the foil and baking paper in place
Cut a kitchen string slightly longer than the circumference of your mold. Then wrap and tie the twine underneath the rim of your mold. This will tightly secure the foil and baking paper in place.
Thread another length of twine to create a handle
Cut another length of twine of the same length as the first one, then thread one end through the length of twine on the mold. Thread the other end through the other side of the twine, then tie the 2 ends together at the top of the mold to make a little handle.
Steam in the Oven
Preheat the oven
Preheat your oven to 350 °F (177 °C). This should take about 10-15 minutes.
Place the covered mold in a deep roasting pan
Whatever pan you choose, it should have sides that are 5 inches (13 cm) tall. Lower your mold into the roasting pan. Line the roasting pan with a kitchen towel if you fear the mold might slip during steaming.
Pour water in the roasting pan
Fill the roasting pan with 2 in (5.1 cm) of water, so that it is reaching halfway up the sides of the mold.
Bake the pudding
Bake the pudding in the preheated oven for about 2 hours. Check for doneness by inserting a skewer in the center of the pudding. If it comes out wet, bake the pudding for an additional 10-15 minutes.
How to make individual Christmas pudding in an oven?
Ingredients
- Melted butter, to grease
- 750g mixed dried fruit
- 80ml (1/3 cup) brandy
- 80ml (1/3 cup) fresh orange juice
- 200g butter, at room temperature
- 120g (2/3 cup, lightly packed) brown sugar
- 2 eggs, at room temperature
- 115g (3/4 cup) plain flour
- 2 tsp mixed spice
- 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
- 100g good-quality dark chocolate, finely grated
Brandy cream
- 250ml (1 cup) thin cream
- 1 tbsp icing sugar mixture
- 2 tbsp brandy
Ingredients
- Preheat the oven to 150°C. Lightly grease eight 250ml (1-cup) capacity muffin pans with butter.
- Pour brandy and juice in a saucepan and bring to a light simmer. Remove from the heat and stir in the mixed fruit. Set it aside to cool.
- In a large mixing bowl, beat sugar and butter until light and fluffy. Then beat in eggs, one at a time, until fully incorporated.
- Sift the flour and mixed spice over the butter mixture. Stir in the breadcrumbs, chocolate, and fruit mixture.
- Divide the pudding mixture equally into the greased muffin pans. Level the surface of the mixture using the back of a spoon. Line the surface of the pudding mixture with a disc of baking paper.
- Bake in the preheated oven for 35-40 minutes or until an inserted skewer comes out clean. When the time is up, let the puds rest in the pans for about 10 minutes before turning onto a wire rack for cooling.
- In a small mixing bowl, beat the cream and icing sugar until light and fluffy. Then stir in the brandy and the brandy cream is ready.
- Take out the puddings onto the serving plates. Top with brandy cream to serve.
Other FAQs about Pudding that you may be interested in.
How to reheat Christmas pudding in a microwave?
How to reheat Christmas pudding?
Do you eat Christmas pudding with custard?
How long to microwave a 900g Christmas pudding?
Conclusion
In this article, we answered the question “How to steam Christmas pudding in an oven?”, and how to make individual Christmas pudding in an oven?
