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Steamed Puddings
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By Culinary Institute of America
Published 2015
Plum Pudding (also known as Christmas pudding) is probably the best-known steamed pudding. Steamed puddings are cake-like. Unlike other puddings in this chapter, they contain very little—if any—dairy product such as milk or cream. The traditional base for steamed puddings is a mixture of bread crumbs and suet. Some steamed puddings are based on cake crumbs and butter.
- To steam a pudding, place a wire rack in a pot large enough to allow the mold to be surrounded by water.
- Add enough water to the pot so that approximately half the mold will be immersed.
- Bring the water to a boil and carefully place the mold in the pot, setting it securely on the wire rack. Molds for steamed puddings are typically ceramic or metal, and sometimes are referred to as basins. Pudding molds commonly have a center tube and fluted sides. Some have a lid that clamps in place; however, if a mold is lidless, use buttered parchment paper, plastic wrap, or foil to tightly seal the batter.
- Cover the pot and bring the water to a gentle boil. Check the pot often and add more boiling water as necessary to ensure that the water level remains constant.
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