MasterClass Non Stick Pudding Steamer with Recipe Leaflet in Gift Box, Robust Carbon Steel, 2 Litre, Black

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Add brandy to the orange juice until they measure 150ml together. Adjust the ratio based on your preference for alcohol content, or use only orange juice for an alcohol-free version. What equipment do you need to steam a pudding? Top tips on steaming a pudding How to steam a pudding How to steam a pudding in the oven How to steam a pudding in a slow cooker How to steam a pudding in an electric steamer How to store a steamed pudding Steamed pudding recipes Best pudding bowls for steaming What equipment do you need to steam a pudding?

Steaming and poaching is a healthy and delicate approach to cooking that heats food gently, without oil or fat, preserving flavour and nutrients. It’s a great way to cook fish, meat and vegetables, and allows you to prepare dishes you wouldn’t be able to in other pots and pans. Think poached salmon, steamed puddings and Chinese dim sum. Trim away excess foil and greaseproof paper. Leave about two inches or 10 cm of foil and paper around the sides of the bowl. Make a handle for bowl by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure. The pudding is now ready to go into the pan. Place the pudding into the steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom.Lids, especially with handles, are a valuable addition as it makes pulling out the steaming hot pudding mould a much easier and safer process. Basins with lids can also be conveniently used in the microwave. The many ways to use a pudding basin We carry a wide range of high quality pudding basin sets in an assortment of basin sizes and materials to suit all types of pudding creations. Available in styles and colours, there’s a set to suit all preferences. Maintenance, cleaning and care Vegetable sides are all too often neglected, but veg deserves just as much care and attention as the other food on your plate. Your skilfully seared steak or your impeccably cooked sea bass should be joined by precisely cooked, flavourful vegetables. And when it comes to veg with flavour, you need to reach for a steamer. This classic marmalade pudding recipe uses breadcrumbs, so it’s a thrifty use of any stale bread. This recipe is made with marmalade which makes for a sweet and zesty dessert that goes especially well with cream. To open pudding steamer, place on a flat surface. Hold onto one of the side handles for support. Align with engraved circle symbol on the side of the lid to the engraved triangle on the top of the steamer base. Push up and lift to open.

Versatility. A pudding basin that is both microwave safe and suitable for freezers will allow you to steam, mould and store your desserts. Design. Pudding basins are available in a range of designs to suit different pudding styles and preferences. Rhubarb makes for a divine steamed pudding, the fruit forms a beautiful pink topping while the fruit’s juices seep into the pudding itself. So, while this dessert may take a while to cook, the results are worth it. Take a large sheet of aluminium foil and a piece of buttered greaseproof paper about the same size. Make a pleat by folding a crease in the centre of both the paper and the foil.

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You’ll be glad to know that you can’t really overcook a steamed pudding. We wouldn’t recommend steaming any longer than half-hour to an hour after the time suggested on the recipe. The pudding won’t dry out but other ingredients may spoil if overcooked. How do you steam a Christmas pudding? Steam for around 2-3 hours on high, depending on the recipe. It's important that you keep the water topped up so the cooker doesn't run dry. First and foremost, don't overfill the pudding basin. Leave a 2-3cm gap between the mixture and the rim. You will need some specific equipment when it comes to steaming a pudding to ensure you get a perfectly steamed pudding each time. You will need: A bamboo steamer is fantastic for steaming the dishes you already enjoy, but it can be a source of inspiration and a steppingstone into new cuisines too. If you’re thinking about trying your hand at Asian cuisine, take a look at our fantastic selection of woks as well. Branch out into steaming and poaching

If you can’t finish the whole thing, cover the leftovers in clingfilm and store them in the fridge. It should last for a couple of days but may become drier over time. You can reheat it once more – try heating it up in the microwave for 2 minutes until it’s hot. Whilst steamer pots and pans are ideal for these dishes, there are plenty of other foods out there you can steam and poach. We love poached pears and poached beef tenderloin. You can even steam crab and lobster, as well as cheeseburgers (popular in parts of Connecticut!). And of course, some of our absolute favourite steamed dishes are steamed puddings, like steamed carrot cake and good old treacle sponge pudding. The only thing I don't like about my steamer is that it doesn't have different molds with shapes and designs. Sometimes I want my pudding to have a more fancy look. You might want to keep that in mind when shopping for one. Material. Available in a range of materials such as aluminium, stainless steel, ceramic stoneware, and silicone; these materials can withstand the steam’s intense heat as well as conduct heat evenly for perfectly cooked puddings. Steam for around 1-2 hours, depending on the recipe. Don't forget to keep adding water so it doesn't dry out.Cover the pudding in a foil ‘tent’ to capture the steam and cook for around 1hr 30 minutes to 1hr 45 minutes on medium heat (180°C/350°F/gas 4) or to the recipe's instructions.