Jeni Wright, Eric Treuille, Le Cordon Bleu

Steaming a Pudding

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Old-fashioned puddings were wrapped in pudding cloths for steaming, but nowadays foil is used. Careful handling is required because the bowl and foil become extremely hot during the long steaming time. The technique shown here reduces the risk of scalding.
  1. Pleat together a piece each of baking parchment and foil large enough to fit comfortably over bowl.

  2. Put parchment and foil over bowl and tie string under the lip and over the top of the bowl to make a handle.

  3. Use the string handle to lift the pudding in and out of the pan. A trivet in the pan distributes heat evenly.