How to wrap and tie a steamed pudding

Points to remember

  • Lay a large sheet of baking parchment on top of a sheet of foil.
  • Brush the parchment with melted butter to stop it sticking.
  • Fold a pleat in the centre of the foil and parchment to give the pudding room to expand as it cooks.
  • Tie the foil onto the basin with string; wrap it twice to keep it tight. Use the remaining string to create a handle over the top of the pudding.
  • Trim off the excess foil and parchment then tuck it underneath to create a watertight seal.