Got no argument on the recipie - it’s very similar to the one I use. But. They left a lot out in terms of method. Feel free to ignore this if you already know the details.
too much information
Where it says ‘cover with baking paper’ - it means butter the paper well, put a finger width pleat in that cover paper, then add a similarly pleated sheet of tinfoil on top and tie around just under the rim of the pudding basin with string - there’s a reason pudding basins have a substantial rim. It’s a good idea to make a handle by tying the ends of the string together over the top - this greatly eases removing the pudding from the water later without burned fingies. The pleat prevents the pudding from exploding and covering the kitchen with hot golden syrup. Ask me how I know. No don’t. It’s embarrassing. And I had guests over at the time.
Set a timer to check for more boiling water every 15 mins - and ONLY add water that’s freshly boiling from the kettle. I like using a stockpot rather than a saucepan - and use a shallow trivet on the bottom under the basin for better water circulation.
Some very good points there. I can only go on what my Nana used to do and what I remember. Yes, she used a trivet and a stockpot. I think she used brown paper for the top. She also wrapped the pudding bowl in calico (pudding cloth) like you do for boiled pudding because it’s easier to get out of the boiling water. Also I’m sure she added a small amount of ginger powder.
Ginger powder sounds wunnderful. Yep you can do a full body wrap of the basin with the knot on top, but string only also works. Any paper (not newspaper) will work for the cover if greased up with butter. Baking paper doesn’t need greasing so much.
Got no argument on the recipie - it’s very similar to the one I use. But. They left a lot out in terms of method. Feel free to ignore this if you already know the details.
too much information
Where it says ‘cover with baking paper’ - it means butter the paper well, put a finger width pleat in that cover paper, then add a similarly pleated sheet of tinfoil on top and tie around just under the rim of the pudding basin with string - there’s a reason pudding basins have a substantial rim. It’s a good idea to make a handle by tying the ends of the string together over the top - this greatly eases removing the pudding from the water later without burned fingies. The pleat prevents the pudding from exploding and covering the kitchen with hot golden syrup. Ask me how I know. No don’t. It’s embarrassing. And I had guests over at the time.
Set a timer to check for more boiling water every 15 mins - and ONLY add water that’s freshly boiling from the kettle. I like using a stockpot rather than a saucepan - and use a shallow trivet on the bottom under the basin for better water circulation.
Some very good points there. I can only go on what my Nana used to do and what I remember. Yes, she used a trivet and a stockpot. I think she used brown paper for the top. She also wrapped the pudding bowl in calico (pudding cloth) like you do for boiled pudding because it’s easier to get out of the boiling water. Also I’m sure she added a small amount of ginger powder.
Ginger powder sounds wunnderful. Yep you can do a full body wrap of the basin with the knot on top, but string only also works. Any paper (not newspaper) will work for the cover if greased up with butter. Baking paper doesn’t need greasing so much.