Directions: |
Directions:Prepare a heavy, deep pot for steaming by placing a trivet or small rack on the bottom of the pot. You can also use jar lids turned upside down or an oven-safe bowl turned over. Place the unfilled mold on the rack and pour in enough water to come half way to two-thirds up the sides of the mold. Remove mold and bring water to a simmer while preparing the pudding.
When pudding is ready, butter the lid and sides of a 2 quart pudding mold (use about 2 tablespoons of butter) and dust with about 2 tablespoons of sugar. Fill mold with prepared pudding about 2/3rds full to allow room for pudding to expand while cooking, and secure the lid. Mold must be tightly covered.
Note: If you don’t have a pudding mold, you can use a large can such as a coffee can or an oven-safe bowl. Use wax paper on top of container and securely cover with aluminum foil (tie it with a string to hold, if you like, but not a rubber band).
Tap pudding on the counter several times to break up any air bubbles. Carefully lower mold into the simmering water, placing it in the center of the pot so steam circulates around the mold. Cover the steam pot. Simmer for 2 to 2/12 hours (or as long as the recipe recommends) over low heat, checking to maintain an even water level while steaming the pudding. The pudding is done when a skewer inserted in it comes out almost clean. Cool in pan until pudding shrinks from sides of mold, about 15 minutes. Invert on a serving platter. |
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Notes: |
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Notes: Steamed puddings are traditionally served at Christmas and during the holiday season. There are many variations of White Suet Pudding and Plum Puddings as well as many varied toppings and sauces. Mother made them for holiday dinners. I think they are a lot of fun and, personally, think they are great tasting….Eddie thinks so, too.
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