Christmas Pudding: Signs Of Doneness

Christmas pudding is a festive staple, but how can you tell when it's cooked? The traditional steamed pudding is made with dried fruit, suet, breadcrumbs, flour, eggs, spices, and alcohol, and typically cooked for many hours. While it's not easy to overcook a Christmas pudding, it's important to ensure it's cooked through. So, how can you tell? The best way is to use a digital thermometer to check the internal temperature, which should be a minimum of 75˚C. Alternatively, insert a skewer into the centre of the pudding – if it comes out clean, it's likely done. For those reheating a Christmas pudding, the same methods apply.

Steaming a Christmas pudding

Preparing the Pudding for Steaming:

• Take a large sheet of foil and a piece of buttered greaseproof/parchment paper of about the same size.
• Place the buttered greaseproof/parchment paper over the top of your pudding bowl.
• Place a piece of foil of similar size onto the greaseproof paper.
• Press the foil around the bowl and tie it tightly around the bowl using a long piece of string or baker's twine.
• Trim away the excess foil and greaseproof paper, leaving about two inches of excess around the sides of the bowl.
• Make sure to totally encase the pudding to give it a watertight seal.
• Create a handle for the bowl by threading string around the pudding basin and tying another piece of string through to create a handle for lifting the pudding.

Steaming the Pudding:

• Place the pudding into a steamer set over a saucepan of simmering water. Ensure the water comes halfway up the sides of the pudding basin but not too high, so it doesn't get inside the foil/parchment lid.
• Alternatively, use a large saucepan with a small upturned heatproof saucer at the bottom to protect the pudding bowl from intense heat.
• Maintain a gentle simmer to create steam. Your water is hot enough if steam is being created.
• Do not lift the lid of the steaming pan for the first 30 minutes to avoid a drop in temperature, which could cause the pudding to collapse.
• After 30 minutes, regularly check on the pudding to ensure the pan does not boil dry.
• Top up the water roughly every 45 minutes or as needed.
• Steam for several hours or as indicated in your recipe.

After Steaming:

• Cut the string around the bowl and gently ease away the paper and foil.
• Before storing, recover the pudding with a fresh sheet of foil and paper, and tie a handle around it for ease of removal when re-steaming.
• Store the pudding in a cool, dry place until you are ready to reheat and serve it.

Reheating the Pudding:

Reheat the pudding by steaming it once more, following the same process as above. You can also reheat the pudding in a microwave by removing the old foil and parchment and tying a fresh piece of parchment loosely on top. Cook on medium for 3-5 minutes, depending on the basin size, until the pudding is piping hot in the centre.

Reheating a Christmas pudding

Preparation:

Before reheating, remove the kitchen foil from the pudding and check its condition. Replace the parchment layer, and re-cover the pudding dish with fresh foil, tucking it in well at the edges. This step ensures that the pudding is protected during the reheating process.

Choosing a Reheating Method:

There are several methods to reheat a Christmas pudding, and you can choose the one that best suits your preferences and equipment available:

Microwave:

Place the pudding in the microwave and set it to full power (800w). For a large pudding, cook for 3 minutes and then let it stand for 2 minutes before serving. For mini puddings, cook each one for 1 minute and then leave it to stand for 1 minute. Remember to use a microwave-safe bowl, preferably plastic rather than ceramic, to avoid overheating.

Hob/Stovetop:

Stand the pudding in the bottom of a large pan and add boiling water until it reaches halfway up the pudding dish. Set the hob control for a gentle simmer. Cover the pan with a lid and simmer gently for 60 minutes, regularly checking and refilling the water if needed. For mini puddings, simmer for 30 minutes.

Oven:

Preheat your oven to 180°C/Fan 160°C/350°F/Gas 4. Stand the pudding in the bottom of a deep oven dish and add boiling water until it comes halfway up the pudding dish. Cover the dish with a lid or kitchen foil and bake for 60 minutes. Check and refill the water halfway through if needed. For mini puddings, cook for 30 minutes.

Serving:

After reheating, carefully remove the pudding from the microwave, hob, or oven. Remove the cling film and parchment paper, and run a warm knife around the inside edge of the bowl to loosen the pudding. Place a warm plate on top of the pudding basin and invert it, letting the pudding slide onto the plate. Keep the pudding warm until you are ready to serve.

Food Safety:

It is important to note that food safety guidelines recommend reheating food only once. However, some sources suggest that Christmas pudding can be reheated multiple times as long as it is done at the correct temperature and duration. Ensure that the pudding is piping hot and producing steam before serving.

Storing a Christmas pudding

Firstly, it is important to note that a Christmas pudding can be stored for a long time if prepared correctly. Some sources suggest that a pudding can be eaten up to two years after it was made! However, it is recommended that you make your pudding at least three to four weeks before Christmas to allow the flavours to develop and mature.

Once your pudding is cooked, it is important to let it cool completely. Then, if you have used a ceramic or plastic basin to cook your pudding, simply replace the foil and greaseproof/baking parchment paper and put the pudding in a cool, dry cupboard until needed. If you have used a metallic steamer, it is best to remove the pudding from the mould and wrap it first in greaseproof or waxed paper and then in foil before storing. This is because the sugar and fruit acids in the pudding could react with the metal over time.

When storing your pudding, make sure it is kept in a cool, dry place. It does not need to be refrigerated, but a garage or pantry is ideal. The kitchen is not recommended as it tends to be too warm and steamy.

If you have made your pudding well in advance of Christmas, it is a good idea to feed your pudding to keep it moist and add flavour. You can do this by piercing a few holes in the pudding and spooning over one to two tablespoons of booze every two to three weeks. Brandy is a popular choice, but whisky, rum, or even an orange liqueur like Grand Marnier or Cointreau can be used. If you would prefer to avoid alcohol, you can use tea instead.

Finally, remember to wrap your pudding well and store it in a cool, dry place. If you have fed it with alcohol, it will act as a preservative, but if it is alcohol-free, it will not last as long.

Testing if a Christmas pudding is cooked

Testing with a Skewer or Knife

One of the most common ways to test if a Christmas pudding is cooked is by inserting a skewer or knife into the centre of the pudding. If the skewer or knife comes out clean, without any batter or crumbs stuck to it, then your pudding is likely done. This method is recommended by several sources and is a reliable indicator of doneness.

Checking the Temperature

Using a digital thermometer is another effective way to ensure your Christmas pudding is cooked thoroughly. Insert the thermometer into the centre of the pudding and check the temperature reading. The pudding should reach a minimum temperature of 75˚C to be considered fully cooked. This method is especially useful if you're using a pressure cooker, as it provides an accurate indication of doneness.

Visual and Sensory Evaluation

You can also assess the doneness of your Christmas pudding by observing its appearance and texture. Once cooked, the pudding should be dark and firm. If it still appears pale and soft, it may need additional cooking time. Additionally, a cooked pudding will have a fudgy and moist texture due to the melted suet.

Reheating and Steaming Considerations

When reheating your Christmas pudding, it's important to follow proper procedures to ensure it's thoroughly cooked. Steam the pudding for 1-2 hours using the same method you used for the initial cooking. If you're reheating in the microwave, cover the pudding loosely with parchment or cling film and cook on medium power for 3-5 minutes, depending on the size of the basin. Ensure the pudding is piping hot throughout before serving.

Preventing Overcooking

While it's important to cook your Christmas pudding thoroughly, you should also be mindful of not overcooking it. Steaming is a gentle cooking method, and while a few extra minutes may not cause harm, extending the cooking time by several hours could affect the quality of your pudding. Overcooking may result in a dense and sticky pudding, so it's best to monitor the cooking process closely.

By following these testing and cooking guidelines, you can ensure that your Christmas pudding is cooked to perfection, resulting in a delicious and enjoyable festive treat.

How long to steam a Christmas pudding for

The length of time you steam a Christmas pudding for will depend on the method you use to cook it, the size of the pudding, and the recipe you are following.

If you are steaming your Christmas pudding on the hob, in a pan of water, most recipes suggest steaming for around eight hours. However, it is worth noting that some recipes suggest steaming for less time, so be sure to check your recipe. When steaming your pudding, make sure the water comes halfway up the sides of the pudding basin. It is also important to ensure that the water does not get inside the foil or paper lid and into the pudding. You should also make sure that the water does not boil dry.

If you are steaming your Christmas pudding in the oven, most recipes suggest that you steam it for around eight hours. Again, be sure to check your recipe for specific instructions. When steaming your pudding in the oven, be sure to put the pudding basin in a roasting pan and fill the pan with water until it comes halfway up the sides of the basin.

If you are steaming a Christmas pudding in a slow cooker, it will take around eight to nine hours.

If you are steaming a Christmas pudding in the microwave, it will take far less time. For a large pudding, it will take around two to three minutes on high. For individual puddings, it will take around 45-60 seconds.

It is worth noting that Christmas puddings can be overcooked. While this is not as common as undercooking, it is still possible. Steaming a Christmas pudding for too long can cause the pudding to become increasingly dense and sticky.

Frequently asked questions