Announcement

Collapse
No announcement yet.

Question about pudding for 'that' time of year...

Collapse

X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Question about pudding for 'that' time of year...

    Bit nervous about posting this, but at least VC can't stab me with her stick...

    Right, I've come across an M&S Christmas pud, best before (not 'use by') date February this year. I'm proposing we eat it on the grounds that if we would if we were in a nuclear winter. If you think this is a dreadful idea, you're welcome to give advice to the contrary.

    But my question relates to the instructions: microwave for next to no time or steam for two hours. We don't have a microwave and steaming for two hours strikes me as a lot of gas (we're on bottled gas here). Can I cook it in a pressure cooker? Or is that not the done thing? Anyone got any advice on timings if it is possible?

    If you do comment on this, no blame will attach to anyone but myself if eating it proves not to be a good idea...

    Edited to add: In case it's relevant information, it's an intensely fruity pud (no glitter or liquid centre or other nonsense), serves four, weight 454 g.
    Last edited by Snoop Puss; 07-10-2019, 02:22 PM.
    Tags: None
  • #2
    Look - no stick.

    I've eaten very very vintage puds in the past - don't think they ever go off!
    One memorable festive occasion I pressure cooked the pud - but forgot to keep an eye on the timer. The pan boiled dry and the base of the pan went all wobbly.
    Both the pud and the pressure cooker were a write off.

    You could slice the pud up and heat it up as portions - wouldn't take so long.

    Comment

    • #3
      Thanks, VC. How would you reheat it in slices? (In a pan in butter is the first thought that comes to mind...)

      Comment

      • #4
        Either in butter or just steam it but not for a long as a solid pud?
        Just guessing really based on what I would do which may not be conventional.

        Comment

        • #5
          Have you got a slow-cooker?
          I put greaseproof paper and foil over the top & the squish the lid back on, if it came in a plastic pot, use just the foil/paper if it has no lid. Pre heat the cooker on high, pour in boiling water from the kettle to come half way up the pud. After half hour or so I turn the cooker down to medium, it's ready by xmas lunchtime. Don't worry about them - it's all very gentle cooking/reheating.

          Comment

          • #6
            I make my own, family recipe. If I make the recipe into one big pudding, it has to have 4 or 5 hours steaming, half in advance, half on the day, but should I split the recipe into 4 pudds they only need about an hour and a half. I' d cut it up into portions and wrap the portions individually in foil and steam. I've got a two tier electric steamer that I use mostly when making a few. People have eaten mine at a couple of years old and I haven't poisoned anyone yet.

            Comment

            • #7
              Thanks, GF. Steaming in a steamer (effectively a colander over a saucepan) is a go-er.

              No slow cooker, TS. More's the pity.

              Comment

              • #8
                Originally posted by Snoop Puss View Post
                Thanks, GF. Steaming in a steamer (effectively a colander over a saucepan) is a go-er.

                No slow cooker, TS. More's the pity.
                Electric steamer (only comes out at that time of year) was a reject from a relative.

                Comment

                • #9
                  My mum always made fruit dumpling in a pressure cooker and it was a real favourite. Every birthday, she made one and put wrapped up money inside. We didn't get a lot of pocket money so it was a big deal! The dumpling was fantastic too. A Christmas pudding is basically a dumpling.

                  I think it still takes a fair amount of time even in a pressure cooker, though not 2 hours. Here is a link to some people who appear to know what they are talking about.... https://forums.digitalspy.com/discus...ressure-cooker
                  Mostly flowers, some fruit and veg, at the seaside in Edinburgh.

                  Comment

                  • #10
                    This recipe talks about reheating pudding in a pressure cooker -
                    “Re-heat when required. Place the trivet and 2 pints (1 litre) of boiling water in the pressure cooker. Cover the pudding with a parchment and foil lid as before. Stand the basin on the trivet.
                    Fit the pressure lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 20 to 30 minutes depending on the size. Allow the pressure to reduce naturally. Turn the pudding out onto a warm plate and serve with brandy sauce. “
                    https://www.agacookshop.co.uk/pressu...s-pudding.html
                    Location : Essex

                    Comment

                    • #11
                      All good advice, thanks guys. But I think Jungle Jane has found the advice I'm after. Sounds like just the job.

                      Comment

                      Previous template Next

                      Latest Topics

                      Collapse
                      View All

                      Recent Blog Posts

                      Collapse
                      View All
                      Working...
                      X