Steamed Puddings

1. Have the steamer ready before the pudding is mixed. There should be plenty of boiling water in the steamer. If a steamer is not available, the pudding can be partly steamed by standing it on an old plate, saucer or pastry cutter (to prevent direct contact with the source of heat) in a saucepan, with just enough water to reach half-way up the mould or basin. Put a tightly fitting lid on the saucepan and simmer gently. If the water boils away, add more boiling water to replace it.