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.
Advertisement
TIPS
HOW TO WRAP AND TIE A STEAMED PUDDING

Making a string handle will help you remove the pudding from the pan once it’s cooked.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Advertisement