Christmas Pudding

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sophia2

Christmas Pudding

Just about to start my usual Delia recipe Christmas pudding which is always delicious. However whenever I come to slice it at he table it always seems very crumbly. how can I avoid this wonder what i am doing wrong? Would like a more solid texture to the pudding. Any ideas out there?

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sandra

Christmas pud.

My first thought is your pud has not been steamed long enough. Is that a possibility ?

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sam from worthing

christmas pudding

After the second steam - ie on the day you want to eat it.

leave it in the bowl for 30 mins to "rest". then you can turn it out and "slice" your pud, if you cut your pud more or less straight away from steaming it will collapse - personally i like it that way, so it all crumbles up into the custard.

ps the pud will still be hot enough.

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dlawlor

2012 puds

Currently steaming. 8 hrs is FOREVER. Will be here til Midnight! I have quadrupled recipe for the extended family... which begs the question of 4 steamers. I am using plastic pots and have them in saucepans with saucers underneath. Do people use steamers? And are the proper ceramic bowls a worthy investment? Last year this recipe yielded a tasty pudding but it didn't get a second steam and it was a little crumbly and not too dark in colour. Not how I was raised. Am going to try that this year. Expensive project. Can't get barley wine in Ireland so I used brandy...... and stout. Here's hoping!

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Welshcookie

Christmas pudding

Surely if it tastes good that is all that matters.

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Essex Girl

Christmas Pud

Agree with Sam - I prefer it crumbly too.

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dlawlor

Morning after

I just unpacked the cold puddings and they are very wet :( I am disappointed. I steamed them in plastic pudding bowls in saucepans of boiling water. I have re wrapped them and am wondering now how to dry them out somehow? The only difference to the recipe was i used brandy instead of barley wine and I used extra sultanas instead of currants explaining the lighter colour but not the wetness. Any theories/remedies? Next time I will invest in proper pudding bowls and maybe do them in the oven and not over water..... half tempted to try one more tis week (trying not to think of cost) and see how it works..

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sam from worthing

christmas puds - dlawlor


I am assuming you had lids for your plastic pudding basins? if not, I am again assuming you topped the puds with paper then double layer of tin foil and tightly tied it all up.

the use of brandy will not affect your puds at all.

I never use anything but the whole "liquid" quanties as a half bottle of rum.

I can only assume water has gotten into your pudding bowls, maybe your saucepans where over packed and the water was boiling.

you do not need to get 4 steamers.

a handy and space saving method for steaming multiple puds is to pop the basins into your largest roasting tin, then pour boiling water into the tin so it comes to no more than half way up the basins, tighly lay a pieace of tin foil over the roasting tin, and pop in your oven on about 140c and steam for about 6 hours if making 1 pint puds, 8 hours for 2 pint - check half way through cooking to see how the water level is going - if its looking low, top up with boiling water.

with your current puds, i would tip out any surface water - carefully, allow to cool completely and wash your lids and replace or if using paper and tin foil, re wrap, and store in a cool dark cupboard. and then steam for an hour or 2 depending on size on the day you wish to eat them.

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dlawlor

Puds

Many thanks. No I did not have lids. They were sealed with paper and foil but I think might not have been fully watertight and when I topped ip with water they must have gotten a bit wet. I have let them dry out a wee bit today and they are not wet wet but moist and have a tiny film of fat on them... must be the suet.. doesn't look the nicest. My mothers were always drier and darker. She used butter. Anyway yes I am planning on re-steaming them the way you suggested in the oven on the day we need them, and I am definitely buying proper pudding bowls for next time. I really appreciated your reply. Thank you.

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sam from worthing

chistmas puds


you always get a layer of fat on top of them, yes suet. your right doesn't look too appetising does it, but it is totally normal and will re melt on second steaming.

and your puddings will never look "dry" they will look damp and feel a tad spongey when you press down.

Also the darkness of your pudding can be down to the sugar type you use. the darker the sugar the darker the pudding. I have used soft light brown sugar in the past when i thought i had dark in my cupboard, turns out a more golden dark ginger type colour. will have no detriment to the puds at all. and also i don't use stout which in itself is almost black in colour.

They will be lovely. you could always try one in a month or 6 weeks time to see, just to satisfy your curiosity. BUT they will be perfect - especially if following delia's method.

I still have a pudding left over from last year - which we may have over the weekend.

starting to feel christmassy now.

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sophia2

Thanks

Many thanks for your reply - will try.

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sophia2

Thank you

Will try this tip makes sense - thinking about it this may be the answer -always seem to rush them to the table!
many thanks

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Pan-tastic

Christma pudding

DLawlor - when you say you 'unpacked' the puddings, what do you mean? They should stay in whatever you have cooked them in. i do always use ceramic pudding basins but only top them with greaseproof and then tinfoil, which I don't remove - they cool covered and then stay as they are until the second steaming is complete.

And for liquid we always use brown ale.

 
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