Wet puddings
Asked on 30 Oct 2016 by Bx
Help with Christmas Pudding recipe:
We have made a batch of puddings but after steaming they are very wet and do not hold their shape.
Any suggestions to aid recovery?
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Hello,
Have you left them to go completely cold? They won’t firm up until they re completely cold and then they will soften a little when you re-steam them.
Read through the recipe carefully again. Could you have left something out? Could you have added the wrong amount of one of the ingredients?
Could you have left out the eggs? Could you have added too much stout?
Did you add the juice of the orange and lemon? It should be just the zest.
Kind regards
Lindsey
Checked the recipe and I think orange and lemon juice went in, I thought it looked wet before we put it in the basins I lost track with the my "helpers"
Is there anything I can do, I wondered but adding more breadcrumbs/!
What size puddings have you made and how long did you steam them?
one pint steamed for 15 mins then under pressure for two and a half hours
one and a half pints steamed for twenty minutes and under pressure for three hours.
We have made them many times before without a problem, not sure where my brain was this time.
Thanks you
I’m not sure about adding more breadcrumbs.
It’s hard when you can’t see / feel the consistency.
We don’t do pressure-cooking but I assume those timings are equivalent to 8 hour steams?? (We give our 1lb puddings an 8-hour steam).
I do know cooks that have added the fruit juice before and the result was a more citrus tasting and slightly lighter coloured pudding but they did hold up and could be served on the day.
God Morning
Thank you so much for your time.
The instructions to pressure cook and the recipe come from"Delia Smith's Complete Illustrated Cookery Course" 1989
The recipe is the same as "Delia Smith's Christmas" just twice the ingredients, I still use a cloth to cover them in.
The puddings are still far too soft, so today I will start again.
I will weight the mixture, use foil and string to cover and steam again.
I will let you know how it goes.
Thank you once again, at least there is plenty time to have another go!
Bx
Hello B,
In the most recent version of Delia’s Christmas pudding she adds the flour on the day she steams. We use parchment and foil now.
For the pressure cooking – I’m sure there have been a number of modifications to pressure cooking over the years and as Delia doesn’t use a pressure cooker she will as always recommend that you follow the manufactures guidelines. Just bear in mind that Delia recommends steaming the pudding for 8 hours so to get the same result you will need to do the equivalent.
Best wishes
Lindsey
Thank you Lindsey
One is under pressure as we speak, I have used parchment and foil instead of cloth and I have weighed the mixture.
It probably boils down to bad day at the office, but I will let you know how it goes.
thank you once again
Bx