How to steam Christmas pudding in an oven?
Christmas is almost upon us, and I’m sure you’ve heard of the tradition of steaming Christmas puddings.
But did you know that they can also be baked in an oven?
This is a great way to save time and energy, especially if you’re cooking for a large group.
The Christmas pudding is a British dessert traditionally served at Christmas time.
It consists of a sponge cake base covered with jam or marmalade, then topped with custard and dried fruit.
Traditionally, the pudding was steamed in a cloth bag over boiling water, but now it can be baked instead.
Baking a Christmas pudding in an oven is much easier than steaming it.
If you want to bake yours, follow these simple steps: 1.
Preheat the oven to 180°C 350°F
How to steam Christmas pudding in an oven?
Christmas Pudding is a traditional British dessert consisting of dried fruit soaked in brandy and suet fat. It is traditionally served during the festive season, but can be enjoyed year round. To steam Christmas pudding in an Oven, preheat the oven to 180 degrees Celsius 350 degrees Fahrenheit and line a baking tray with greaseproof paper. Pour the brandy into a saucepan and bring to the boil. Add the suet and stir until melted. Remove from the heat and pour into a bowl. Stir in the raisins, currants, sultanas, candied peel and chopped dates. Transfer to the lined baking tray and leave to cool completely. Cover loosely with cling film and place in the fridge overnight. Bake for 1 hour 15 minutes, remove from the oven and allow to stand for 10 minutes. Serve warm with cream.
Prepare the mold
To steam Christmas pudding in an oven, preheat the oven to 180 degrees C 350 F and line a baking tray. Pour the brandy in a saucepan and bring it to the boil. Add suet and stir until it melts. Remove from the heat, add raisins, currant, sultanas, chopped dates and candied peel. Transfer to the lined tray and leave to cool. Cover with cling film and put in the fridge overnight. Take out of the fridge and bake for 1 hour 15 minutes. Turn off the oven and let the pudding stand for 10 minutes. Unmold onto a serving plate and serve warm with cream.
Butter your mold
You can use any type of mold but if you want to get the best results, I recommend using a silicone mold. It is easy to clean and doesn’t stick to the pudding.
Fill the greased mold with the pudding mixture
If you want to get the perfect texture, you should not fill the mold completely. Leave about 1/4 inch empty around the edge of the mold. This way, the pudding won’t overflow during baking. Bake the pudding at 350 degrees F for 45 minutes.
Make a pleat in the baking paper
Make a pleat in the middle of the baking paper. Fold the top part of the paper down and fold the bottom part up.
Cover your mold foil-side-up
You can use a pleated piece of aluminum foil to line your cake pan. It will help prevent sticking and ensure even heating. Cut a piece of foil about 1/4 inch larger than your pan. Place the foil into the pan, making sure it covers the sides and comes up the sides of the pan. Remove any wrinkles from the foil by gently pressing it against the side of the pan. This will allow air to circulate around the cake and prevent it from getting soggy.
Tie the foil and baking paper in place
To avoid having to cut the foil later, tie the ends together with string or tape. This way, you won’t have to worry about cutting the foil if you decide to remove the cake after it’s cooked.
Thread another length of twine to create a handle
Tie the foil and baking paper into a bundle using a piece of string or tape. This will prevent the foil from slipping off the pan while cooking.
Steam in the Oven
To steam something in the oven, place it directly onto a rack set in a rimmed baking sheet. Put the baking sheet in the oven, and turn the oven setting to 200°F 95°C. Steam will form around the item, but not touch it. Turn the oven off after 20 minutes, and let the item cool completely.
Preheat the oven
To preheat the oven, put the oven rack in the middle position. Set the oven thermostat to the desired temperature usually between 350°F and 450°F. Wait until the oven reaches the desired temperature, then remove the pan from the oven.
Place the covered mold in a deep roasting pan
Preheating the oven is important because it helps to bake evenly. It also allows the oven to reach the correct temperature faster. To preheat the oven, set the oven rack in the center position. Place the oven thermostat on the desired setting. Wait until the oven is heated to the desired temperature, then turn off the oven. Remove the pan from the oven and place it in a shallow roasting pan. Cover the mold with foil and let it sit for 30 minutes.
Pour water in the roasting pan
Place the covered mold in a shallow roasting dish. Pour hot tap water into the dish to warm it up. This helps to soften the gelatin and make it easier to unmold the cake. Let the cake cool completely in the refrigerator. Once cooled, remove the cake from the mold and peel away the paper liner. Cut the cake into slices using a sharp knife. Serve immediately.
Bake the pudding
Pudding is a dessert that is usually served cold. It is made from milk, eggs, sugar, flour, and other ingredients. Pudding is usually eaten with fruit or ice cream. To bake pudding, you need to follow these steps: 1 Mix together the dry ingredients flour, baking powder, salt, and cocoa. 2 Add the wet ingredients milk, eggs, vanilla extract, and butter. 3 Stir until well mixed. 4 Pour the mixture into a greased 9 x 13 inch baking dish. 5 Bake at 350 degrees Fahrenheit for about 45 minutes. 6 Remove from oven and let sit for 10 minutes. 7 Slice and serve.
How to make individual Christmas pudding in an oven?
Christmas pudding is a traditional British dessert that is traditionally baked in a special pudding mold. In order to bake Christmas pudding in an oven, you need to follow the following steps: 1 Preheat the oven to 325 degrees Fahrenheit. 2 Grease the bottom of a glass bowl with butter. 3 Put the dried fruits such as raisins, currants, sultanas, candied peel, and glacé cherries in the bottom of the bowl. 4 Sprinkle the breadcrumbs on top. 5 Cover with buttered paper and tie with string. 6 Place the pudding in a roasting pan and pour enough hot water around it to come halfway up the sides of the bowl. 7 Bake for about 2 hours. 8 Unwrap the pudding and remove the paper and string. 9 Let cool completely before serving.
Brandy cream
To make brandy cream, mix together equal parts of double cream and milk. Add a teaspoon of vanilla extract and two tablespoons of sugar. Heat gently until bubbles form around the edge of the saucepan. Remove from heat and stir in a tablespoon of brandy. Serve warm or chilled.
How do you steam a Christmas pudding without a steamer?
To steam a Christmas pudding in plastic bowl, place the pudding in a large bowl and fill with hot water. Cover the bowl with a plate and put it in the fridge overnight. In the morning, remove the pudding from the fridge and let it sit until it reaches room temperature. Once it’s ready, drain off the water and serve immediately.
How do you steam cook Christmas pudding?
Christmas Pudding is a traditional British dessert, consisting of dried fruit raisins, currants, sultanas, candied peel, chopped dates, almonds, spices such as cinnamon, nutmeg, cloves, ginger and mace, and brandy or rum. It is traditionally served during the festive season, but nowadays it is eaten year round. To steam cook Christmas pudding, place the pudding into a saucepan with enough water to cover the top of the pudding. Bring the water to the boil, then reduce the heat to low and simmer for about 2 hours until the pudding is soft. Remove from the heat and allow to cool slightly, then serve.
How do you steam a Christmas pudding in a plastic bowl?
If you are looking for a quick and easy way to steam a Christmas pudding, you can try using a regular saucepan instead of a steamer. Simply fill the pan with hot water and place the pudding inside. Cover the pan with a lid and let it sit for about 10 minutes. Remove the lid and serve immediately. This method works well if you are not planning on serving the pudding until later.