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
