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Making a Simple Meringue

December 17, 2011 By 1 Comment

Although there are only two main ingredients used to make a meringue, there are a number of factors that need to be taken into consideration regarding these ingredients and then the technique used. If due care is not taken, a potentially magnificent meringue could turn out not as expected.

Fresh eggs 

Many people argue that older eggs should be used as the whites are easier to whisk and achieve better volume, but the meringue is not as stable when older eggs are used.

When making a meringue, the eggs should be as fresh as possible, for two reasons:-

  • they separate much better than older eggs
  • fresh eggs are more stable when whisked than eggs that are not quite so fresh

Separating the eggs 

Eggs are easier to separate the fresher they are, but they should also be cold – separate immediately they are removed from refrigerator. Once separated, the egg whites must be warmed to room temperature thus allowing them to be whisked faster, creating maximum volume. Leave the eggs at room temperature for about 30 minutes.

When egg yolks enter the egg white mixture, the meringue will not whisk up to its full potential.

Type of bowl 

Use the correct type of bowl in which to whisk the egg whites.

Ideally the bowl should be copper or stainless steel and meticulously clean.

Copper bowl – the copper reacts with the egg whites and produces a more stable foam with stiffer peaks; maximum volume is obtained.

Never use a plastic bowl – traces of oil or grease may remain from previous use. Fats hinder achieving volume when whisking egg whites.

Many recipes require the addition of acids – cream of tartar, lemon juice and vinegar. These produce the same results as copper – a slightly acidic egg white stabilised much better producing an excellent meringue.

A glass bowl will work equally as well, but an acidic stabiliser will probably be required.

Moisture 

Moisture causes the meringue to wilt shortly after cooking, often leaving a meringue with a soggy sticky texture rather than a crisp and dry.

Sugar is one of the main ingredients in meringue and this ingredient attracts water from the surrounding air affecting the end result, so – take care when making meringues – never make them on a damp or wet day, especially a humid day. Many experts feel you should not boil a kettle or a pan containing water, turn on the washing machine or dish washer, or even open the refrigerator or freezer door.

Sugar 

As well as acting as a sweetener, sugar also stabilises egg white foam, helps it to sett and retain its shape for longer.

For each egg white use 2 ounces or 55 grams of sugar – preferably fine/caster sugar. For softer meringues use less – about half this amount but never less than 2 tablespoons per egg white.

Ensure the sugar dissolves when added to the beaten egg whites – a finer sugar will dissolve quicker. Any undissolved sugar will attract moisture which will (apparently) ruin the meringue.

To add the sugar – whisk the egg whites until soft peaks form, add only a little at a time so that the sugar dissolves properly. Adding all the sugar at once or too quickly will prevent the whites whipping up to their full potential.

Whisking the egg whites 

It is easier to use a stand free mixer or electric whisk.

If using either of these – begin by beating the egg whites at a slow speed until foamy white, increase the speed and continue whisking until soft peaks form and hold their shape.

For a firm meringue – add one tablespoon of sugar at a time, whisking until stiff peaks form – these should stand up straight as the whisk is removed retaining their shape. The mixture should be smooth and glossy. Some recipes require you to add all the sugar, two tablespoons at a time, whisking until incorporated and smooth, then adding further sugar. Others call for you to add sugar until stiff peaks form then fold in remainder using a metal spoon though these tend to have half caster sugar and half sifted icing sugar.

The firm meringue should be baked on a tray lined with greaseproof paper, baking parchment or silicone mats. Transfer to the try using a spoon or piping bag – the latter will give a professional result.

For a soft meringue – sprinkle the sugar over the egg whites whilst whisking to dissolve the sugar. Continue whisking at high speed until peaks form when the whisk is lifted – the peaks should curl over when the whisk is removed.

The soft meringue should be placed over the hot filling immediately.

Baking 

Firm meringues – baked at a lower temperature for much longer than a soft meringue. Recipes vary in both oven temperature and baking time.

Preheat oven to 150ºC, 130ºC fan, 300ºF – place the baking sheet/tray in the oven, immediately reduce temperature to 140ºC, 120ºC, 275ºF. Bake for several hours or until the meringues have dried out. Leave in the oven, without disturbing, until the oven is cold. This will give a crisp, dry and white meringue.

Soft meringues are baked at a higher temperature – 175 to 180ºC, 350ºF – for 15 minutes. The meringue will be browned on the peaks and crisp – moist and chewy inside. Recipes do vary on both cooking time and temperature – so just follow the individual recipe.

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Making and Baking Shortcrust Pastry

December 11, 2011 By Leave a Comment

If you want pastry made in the traditional manner, this article is not for you. Whilst many “traditional ways” are included, I have my own method for “making and baking” developed over the years from child to OAP – I reached my 65th birthday just a few days ago.

My cookery teacher at school said I would never be able to make good shortcrust pastry, “not a natural dear“, though I can make the other types of pastry – potato pastry, suet, choux, rough puff, puff and flaky. She was not being cruel just truthful, I followed her instructions to the letter, my pastry was “hard” but she added I was a natural when it came to cakes and bread, my scones were to “die for”.

I have warm hands and “I do not have a delicate touch” (my Mother´s polite way of saying I am heavy handed), Mum also said it was something I had to work at, so I did. Is my pastry as good as Mum´s – not really, but it is a close second. While working on my “technique”, Mum said I should make pastry with self raising flour – that way it would be edible, actually it was very good but had a more “cake like” texture.

I worked on technique and solved – in part – the delicate touch problem. But I had to find a way to help me make better pastry – I did find one … eventually but thirty odd years on it is still “work in progress”. This is the method I have used for many years.

But before I begin, in my humble opinion, a recipe is just a starting point and it is natural for them to evolve over time taking in new equipment and ingredients that make life just a little easier – I find the attitude “if it ain´t broke don´t fix it” slightly lacking. I test out theories in my tiny kitchen – it is well organised making optimum use of the space available. I look for new equipment that will make life easier – and I use it (useful new equipment not the sort where you use it once then toss it in the back of a cupboard).

This was the original idea - return the butter to its original wrapper, pop into the freezer and leave until firm but not frozen, remove just before required. Grate the butter into the flour (use the wrapper to hold the butter) dipping in flour all the way through. Occasionally, so I do not get a load of grated butter on top, pop hands into the flour and lightly toss to coat the butter in flour and ensure even distribution; continue grating in the butter; work very quickly, then very quickly and briefly rub in.

Rub in, or not, its up to you – I have tried both methods and they work. In addition, I have a bottle of frozen water at the side of me so I can cool my hands when rubbing in, and a towel to dry them on. I also use this method for making other recipes which require the fats to be “chilled”.

Oven Temperature

Before starting, get to know your oven – buy an oven temperature gauge and use it to check your oven until you know whether it is accurate – some of the ovens I have used over the years have been way out.

Preparation

  1. Buy good quality baking tins with a removable base – really buy the best you can afford.
  2. Check and ensure you have all the ingredients required.
  3. Ensure everything is clean and dry.
  4. Have the tins and other equipment required ready prepared – grease – with oil or butter (and dust with flour – though I do not always do this) before you begin.
  5. Check the shelves in the oven and place them where you want before switching on the oven.
  6. Weigh all ingredients accurately and follow the recipe.

Tips “when making”

  1. While many cooks feel it is no longer necessary to sieve the dry ingredients – I like to do so – again this is up to you – hold the sieve up high to aerate tapping lightly with the palm of your hand.
  2. I chill the fats in the freezer – either in the original wrapper or greaseproof then grate into the dry ingredients, dipping in the flour often (just roll the paper back and hold it with the paper – work quickly). Toss flour and fat to coat and evenly distribute throughout process.
  3. Then – rub in or not, its up to you. I use both methods but whatever method you chose it has to be “briefly and quickly”, also toss the flour about just a little as you work.
  4. While you should try to incorporate all the fats, do not overwork, if there are “bits showing”, this is okay.
  5. When the butter is incorporated, add just enough liquid – egg, water or whatever – to bring the ingredients together – measure accurately and use a fork to mix. I was looking for tips to make my pastry better – it is still work in progress. One site stated that the only liquid used must be chilled water (eggs apart) – not milk and definitely not citrus juice. I admit to breaking this “rule” making a lovely orange pastry for my mince pies.
  6. Tip the dough onto the work surface and bring the pastry together, pushing it into a disk, using the heel of your hand – aka the part of your hand between the bottom of your thumb and your wrist.
  7. Wrap in clingfilm, chill in the fridge for about an hour – opinions vary on this, some say 30 minutes, others state it should be a minimum of one hour.

Rolling out

  1. Resting both before and after rolling out is very important, many state at least one hour this allows the gluten to relax and does avoid shrinkage when baking.
  2. Rich pastries and those containing sugar are more difficult to roll out, more likely to crack and/or stick to the work surface or rolling pin – if the pastry gets too warm, pop it in the fridge to cool off.
  3. Lightly dust the work surface and rolling pin with plain white flour, that is – use just enough flour to stop the pastry from sticking – too much will make a tough pastry.
  4. Keep the pastry as cold as you can while you are rolling out – I use a marble work surface, but in general a good cold non-porous work surface is required, ie marble, stainless steel or plastic. While many state you should always keep your pastry cool, not roll out on wood – my Mother had no option on the latter – our table was wood, fitted kitchens with marble work tops were unknown and the only cool place we had was the pantry with its “stone”. That was where the pastry was placed while “resting”; if time was short, chilling was skipped and her pastry was always fabulous.
  5. Work quickly – stating the obvious – but the thinner you roll the pastry out, the quicker it will warm up
  6. One site I recently checked out stated that the pastry should be allowed to come to room temperature before rolling out – I assume this would make it easier to roll out.
  7. Roll out in one direction only give a quarter turn and repeat rolling and turning until the pastry is as thick as you want for your recipe – pastry should be a lovely circle using this method – I am told it should be one eighth of an inch – 3.125 mm but IMHO some recipes – my meat and potato pie for instance – require a thicker pastry.
  8. Flip the pastry over occasionally to help with the rolling and avoid cracking, use the rolling pin as an aid.
  9. Brush off excess flour – using a soft bristle pastry brush and use the pastry to line the dish or tin being used. I use the same method now as I used when making pastry as a child – use the rolling pin as an aid – roll the pastry around the rolling pin, position over the dish or tin, and allow the pastry to fall into the dish – gently guiding with your hands.
  10. Important step – avoid stretching the pastry while lining the dish.
  11. If the pastry cracks – not a problem – dip your fingers in a little water and dampen the pastry just a little where it has cracked, press the pastry back together or use a little left over pastry to patch holes.
  12. When trimming the pastry, use a paring knife not a rolling pin.
  13. At this point – to prick or not – opinions differ so this is down to personal preference. I have never made a quiche, baked custard or flan where the pastry has risen through the filling! If blind baking I prick the pastry case, bake blind then remove the paper and baking beans and brush with egg white then bake again for about 5 minutes. Take time to lightly press the pastry down into the base and up the sides of the tin or dish – starting at the centre and working outwards – this works for me.

Blind baking in brief

  1. Place a piece of baking paper (just a little larger than the tin) into the uncooked shell, add the beans, distribute evenly over the base and blind bake. You can use many things as weights – i.e. dried beans or chickpeas, rice, actual baking beans made for the job.
  2. Partially cooked shell – bake at 200ºC for between 10 to 12 minutes – without browning too much as it will be cooked a second time when the filling is added.
  3. Fully cooked shell – bake for 20 to 25 minutes at 200ºC.
  4. Check the pastry after the shortest time shown in the method – ovens vary.
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Volume Recipes using Cups

September 23, 2011 By Leave a Comment

I was really surprised to read a post recently where people were complaining about  a British recipe website (belonging to a TV channel) using cups, adding they would prefer the recipe to be shown either in Metric or British imperial measures as well as cups.

I understand the reasoning behind these complaints, I do prefer measurements to be either British imperial or Metric  (to digress) recently I have begun changing my recipes to the metric system as it is easier here in Spain, though this is a mammoth task. Personally, I prefer the accuracy of weighing – I once did a little test to ascertain how much flour in one cup weighs – 5 times I filled the cup using different techniques, 5 different weights.

One person said they did not know how to make recipes using the cup system! Make them as you would any other recipe, it is just another system of measurement but by volume rather than weight, though the Americans do tend to (sometimes) add ingredients in ounces or with butter it can be “sticks”, “packed cups” or “tablespoons”.

If you want to make an American recipe, just buy yourself a set of American cups for use in baking – mine are 240 ml for the full cup, 120 ml for the half cup and so on – these are available online though I would advise buying from an American site as we purchased a set from a UK site which clearly stated “American cups” only to find the whole and half cups were Metric and the remaining cups were American. The metric cup (as used in Europe) is 250 ml.

Why British chefs are using cups rather than the Metric system is curious – perhaps they are courting the Americans hoping to increase the numbers visiting their sites!

I also use a set of spoons for baking as these are accurate – the ordinary teaspoon in your cutlery set may not be accurate.  I quite often use volume measurements – even in the traditional Yorkshire pudding.

One important point when making American recipes, an American pint is 473.18 ml and the English pint is 568.26 ml.

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Baking for Beginners

June 10, 2011 By 1 Comment

Some of these may seem like stating the obvious to experienced baker, but basic tips are important to get started. It is, however, best to find your own way of working. This is how I was taught – at school – not at home! My mother often queried whether she had actually added an ingredient. Preparation was not her forte, neither was tidying up as she went along. The most important thing is to “enjoy yourself”, I love putting the ingredients together and making something that – hopefully – will taste divine.

Update – and what to do if it goes wrong and it falls apart – see idea at end of tips!

  • preparation
    • read the recipe right through; if using a new recipe check that the ingredients in the list are mentioned in the method, mistakes do happen, even with TV chefs!
    • check you have all the ingredients on the list
    • check you have the correct size of baking tin/pan
    • gather all the ingredients; prepare – weigh, blanch, toast, chill and so on
    • place the oven shelves/racks in the position indicated in your recipe
    • always preheat your oven when baking
    • set your timer when it finally goes in the oven
  • accuracy
    • measuring out your ingredients – use good quality scales and spoons made for measuring
    • oven temperature - get to know your oven; check temperature with an oven thermometer available from some supermarkets or kitchenware shops
  • quality ingredients
    • use good quality fresh ingredients, pure vanilla extract not essences; baking powder, once opened stays fresh 3 months – put an opening date on container; good quality sugar or syrups and don´t use ingredients that are passed their use by date
    • store ingredients correctly – whole grain flours, unrefined flour, oils, nuts, seeds, syrups – store in the fridge or freezer in covered containers or bags with a seal
  • When you begin
    • take the ingredients out of the fridge about an hour before starting work on the recipe
    • do not combine the dry ingredients with the liquid ingredients until you are certain the oven temperature is correct – the leavening agent begins working as soon as the two are combined
    • you probably think it not worth while, but “put away” and “clean up” as you go
    • do not overcrowd the oven – remember – tins two inches apart and two inches away from the oven walls
    • resist the temptation to open the oven door until the timer – set to the minimum baking time (if shown) reminds you to check
    • then – check quickly and try not to slam the door
    • And if after all this something goes wrong – for instance if the cakes falls apart (hot cakes are fragile, easily broken), allow it to cool, then get some lovely stemmed glasses or glass bowls. Put in some of the cake, drizzle with a lovely liqueur or fruit sauce, add a little fruit (raspberries or other berries or whatever your prefer), top with some dairy or non dairy cream and a few more berries, then finally chocolate – grated/minced/curls whatever and chill. Then enjoy. And you could, of course, make a very traditional trifle and they do not really need a recipe – just your cake, some fruit, custard if you want (buy ready made), and some lightly whipped cream – as is, sweetened and/or flavoured and something pretty to decorate the trifle with – crushed Cadbury´s original flake tastes and looks good lightly crushed.
    • If the cake sinks in the middle – allow to cool, take out the offending part. Fill with your favourite ice cream, freeze then serve with fresh fruit.
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Tips on ice cream making

June 5, 2011 By Leave a Comment

If you like home made ice cream, and I do, it is worth investing in an ice cream maker – they are worth it as making ice cream manually is labour intensive.

There are three methods that can be utilised when making ice cream:

Custard base
Mousse – ie Parfait
Puree of fruit mixed with whipped double cream

Flavours are muted at low temperatures, therefore, the mixture should be tested before freezing – the flavours in the unfrozen ice cream should be more intense, ie too fruity, too chocolaty, too sweet or too sharp. So taste before freezing and adjust to suit your palette.

Some fruits have a much stronger taste than others, ie strawberries have a much more subtle flavour than blackcurrants for example, therefore, more strawberries must be used to make a purée that would be used to make a blackcurrant purée.

Avoid metal implements when using acidic fruits, ie citrus fruits or raspberries (that is don’t use metal bowls, sieve or spoons) as these can discolour the fruit and also ruin the flavour.
Some fruits, such as some sour plums, gooseberries, blackcurrants need to be cooked before being made into ice cream.

Always sieve and cool cooked fruit before adding it to a mousse base.

Use icing sugar or sugar syrup to make the mix sweeter or lemon/lime juice to adjust the acidity.
Making home made ice cream is not difficult, but well worth the effort – and you can use your imagination using either sweet or savoury ingredients – just practice, it’s fun!

Sorbet

The best sorbets have a soft texture that comes from tiny ice crystals and these are achieved by the getting the right balance of sugar syrup to fruit juice or fruit purée (one third sugar to two thirds other ingredients) and then constantly churning the mixture as it freezes. Fruit pulp, such as raspberry or blackcurrant purée, enhances this softness, as does alcohol, which inhibits freezing – two tablespoons of alcohol to 1 pint of liquid sorbet

To make life easier, and a better sorbet, use an ice-cream machine and just churn until the sorbet holds its shape – something like whipped cream

Granita

Granita is the Italian version of sorbet but is roughly mixed using a fork as it freezes so that it forms larger ice crystals

Ice creams

The more simple recipes are based on three ingredients – cream, sugar and crushed or puréed fruit – allow 30 per cent sugar to 70 per cent double cream and fruit purée.

Whisking the cream into soft peaks before folding in the fruit purée to add volume
Adding alcohol helps to give the ice cream a softer texture
Allow about 2 fluid ounces of alcohol to a pint of liquid ice cream

Ice creams with a custard base have a more unctuous texture than those made with pure cream

For a rich custard base, suggested ratio – 4 egg yolks, 10 fluid ounces of double cream, 4 ounces of caster sugar. Either infuse the cream with flavouring such as vanilla or mix in fruit purée before churning

Parfaits

A mousse form of ice cream that does not require churning, instead, a hot sugar syrup is whisked into egg yolks to form a light mousse, whipped cream and a flavoured fruit purée are then folded in and the mixture is frozen until set.

There is an alternative version which involves using the same technique as used by the Italians when making Semifreddo – hot sugar syrup is whisked into egg whites before the whipped cream and a fruit purée is folded in and frozen

Kulfi

This is made by simmering milk with cardamom – or other flavourings – until it has reduced by two thirds, then mixing in the sugar, chopped nuts or fruit purée before freezing

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Tips on cakes

July 5, 2010 By Leave a Comment

Creaming method

This method of cake making is generally used for rich cakes.

Place butter and sugar into a warm bowl – do not allow the butter to ‘oil’, cream together with a wooden spoon until the colour changes from yellow to white. The mixture will then be soft and fluffy with no ‘grittiness’.

Break the eggs, one at a time, into a bowl – test for freshness – then add to the mixture and with 1 tablespoon of flour (from the ingredients in the recipe), beat thoroughly. This will prevent the mixture from curdling. Continue until all the eggs have been added. At this point add any spices or flavourings, but not fruit.

Use a metal spoon to fold in the flour, a little at a time, to the mixture, alternating with any liquid in the recipe. Fold in means stir once around the bowl and once through the middle. Continue this action until all of the flour is mixed in. At this stage do not whisk, beat or stir – it will spoil the cake.

Add any fruit and lightly fold in to combine.

Place in the prepared cake tin and bake on the middle shelf of a moderate oven.

Melting method

Cakes made by this method have a lovely moist, sticky texture. They have good keeping qualities. These cakes should be left a day before cutting as this enhances the flavour and allows the crust to soften.

Rubbed in Method

The rubbed in method produces an open texture. This is achieved as the fat is lightly worked into the flour between the fingers and thumbs trapping air as it falls. Cakes made by this method are easy to make and ideal for the less experienced cook

Whisking method

A true sponge contains no fat. The eggs and sugar are whisked together until thick and creamy, leaving a trail when the whisk is removed.

An electric mixer can be used, but if you whisk by hand, place the bowl over a pan of hot water – this will speed up the process.

Then gently fold in the flour with a metal spoon or spatula. Avoid opening the oven door during baking time.

How can I tell if my cake is cooked?

Fruit/Sponge – a fine warmed skewer inserted into the centre should come out clean. A continued bubbling sound indicates cooking is required.

Sponge – properly baked cakes should be evenly brown with slight shrinkage from the side of the tin and firm to touch.

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Types of Pastry

May 26, 2010 By Leave a Comment

This post is a little long, but I have placed it on my site mainly so that I will not lose my personal notes on types of pastry and their uses. So this is as much for me as for anyone who comes onto my site.

Shortcrust pastries all have a crumbly rather than flaky texture. These are the most widely used types for a variety of savoury and sweet pasties, pies, tarts and turnovers.

Suet pastry is used to make puddings – both sweet and savoury. These are usually steamed, baked or even boiled. The British steak and kidney pie is an excellent example.

Hot Water Pastry is made by melting lard in boiling water, pouring the water/lard mixture over flour and stirring until combined, then kneaded to bring the dough together. This is used to make the traditional British pork pie.

Flaky Pastry – this is used to make many sweet and savoury dishes ie sausage rolls and pies being the most common. In the making of this pastry, the rolling out and even distribution of the fat are two important aspects in achieving a pastry with an evenness of flakes and good texture when cooked.

Rough Puff Pastry – although this is similar in both texture and appearance to the Flaky Pastry, it is far easier – and quicker – to make. This is often used for traditional Christmas mince pie and – of course – Eccles Cakes.

Puff Pastry – this is a rich pastry, is very flaky with a crisp texture. This is used for cream horns, vol-au-vents and my favourite the vanilla slice.

Choux Pastry – this is prepared by whisking eggs into a mixture of flour, fat and liquid. The eggs make the pastry rise during the cooking process. This pastry is used for chocolate éclairs, chocolate profiteroles and fritters.

The main difference between all the above pastries is the method used to introduce fats:

Short pastries – fat is rubbed into the dry ingredients
Suet pastry – the suet is simply mixed into the dry ingredients
Puff and Flaky pastry – the fats are rolled into the dough
Choux and hot-water Crust – the fats are melted in hot liquid before being added to the dry ingredients

Rules for Pastry Making

Keep everything cool
Handle the pastry lightly and as little as possible
Bake the pastry at the correct oven temperature

Cool hands – a cold pastry board or worktop – water as cold as possible – all help to produce the best results. Use the fingertips, as they are the coolest part of the hands. The rich pastries are better made on a marble or very cold work surface or board and must be refrigerated so that the pastry remains firm

Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat. Always mix with a round bladed knife. Always sift the dry ingredients together into the baking bowl – this puts air into the flour and helps to lighten the mixture.

Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry.

Avoid adding more flour after the water. In making pastry try to incorporate as much cold air as possible so that in baking this air expands and produces light pastry.
In Shortcrust this is done by rubbing in and light handling, and in Rough Puff and Flaky Pastry, the air is incorporated into the pastry by folding and rolling out.

Always refrigerate water before use.

Dust the rolling pin with flour and work lightly and quickly to prevent sticking – always roll away from you and in one direction only, turning the pastry a quarter turn and rolling again. Avoid stretching the pastry as this causes shrinkage in baking. Roll evenly and do not roll over the ends of the pastry.

Pies, tarts, pastries and turnovers should be brushed over with a suitable glaze before baking.

Always bake in a hot oven and for rich pastry a very hot oven – about 200 degrees Celsius.

Quiches/Flans – at the end of baking blind brush the bottom of the pastry case with egg white, return it to the oven to allow the egg white to cook. This will create a barrier between the filling and the pastry.

When you turn the oven on, place a baking tray in the oven, place the flan onto the hot baking tray when the oven has reached the correct temperature.

Different Types of Pastry

The three basic rules and foregoing hints apply for the following types of pastry:
Shortcrust Pastry
Suet Pastry
Rough Puff Pastry
Flaky Pastry

The following pastries are made by completely different methods:
Hot Water Crust Pastry
Choux Pastry

Type of flour:
Suet – use self-raising flour.
Shortcrust/Rough Puff/Flaky/Hot Water Crust/Choux – use plain flour.

Note – while this rule is generally recommended, good results may be obtained using self-raising flour, however, the pastry will be more crumbly and have a softer texture.

My mother always used self-raising flour in Shortcrust Pastry – she believed this guaranteed a good result. I am note sure about this, but her pastry was always good.

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Hints and tips for steaming

May 9, 2010 By Leave a Comment

Traditional method for steaming puddings

Fill pudding basins only part full to allow room for expansion

Cover puddings with a double layer of greaseproof paper and one layer of foil

Fold the centre into a pleat allowing for the pudding to rise

Seal the edges well and secure with string making a handle for lifting the basin in and out of the steamer or saucepan

To prevent your steamer or saucepan from discolouring during steaming add a little lemon juice or vinegar to the water
Check on water levels and top with hot water when required

Microwave method for steamed puddings

Steaming puddings by this method takes a fraction of the time

Fill the pudding basin up to two thirds to allow room for the pudding to rise then cover loosely to allow steam to escape

Microwave on full power for 4 minutes 650 w (3½ minutes 800 w)
As this takes only a short time it pays to watch as the cooking progress, but as a general rule the pudding is cooked when it is firm and just dry on the surface

Do not put syrup or jam in the bottom of the basin as it may burn, heat separately and drizzle over just before serving

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