Steam also gives bread a crunchy, firm crust. Place puddings in oven, select Steam at 100 ⁰C and set cooking time to 45 minutes. There are a few different methods, depending on what you’re cooking. You can steam your pudding in the oven — this technique can be useful if you are making more than one at a time. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat. For steamed vegetables, place a grate over a pan of water and place it in the oven. It would be fine. Steamed pudding is a classic dessert that you might eat on a chilly winter’s night. Heat the oven to 140 C (280 F). Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4. Make a Bain Marie, put the Christmas pudding in and cover everything with foil. The rising steam will cook the vegetables. That's actually how the BBC good food mini Christmas pud recipe tells you to cook them. Add water as necessary during the steaming. It'll steam beautifully. Cooking puddings in a steam oven I think one of the reasons people don’t make steamed puddings, except maybe at Christmas, is all the mucking around that’s usually required to steam them. Cover the oven dish with a lid or tin foil and bake in a hot oven … During steaming, the base of the pudding bowl cannot touch the direct heat of the pan. Stand the pudding in the bottom of a deep oven dish and add boiling water until it comes halfway up the pudding basin. To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line base with a circle of baking paper. Once the pudding is cooked remove the foil and baking paper and test the pudding with a skewer to ensure it … You need a deep roasting pan. Spoon in the pudding mixture and smooth top. Place the pudding into a pre-heated oven steam setting 100 °C for 2.5 hours. Cover the pudding basin with tin foil, tucking in well at the outer rim. Then with oven mitts on, remove the pudding and place it on a hot mat. Cover the pudding with a sheet of baking paper and two sheets of foil and tie the foil in place with butchers twine. It would work for a full size pudding too. Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. Sweet or savory, this method of cooking up a cake mix leaves the sponge moist and light, and it pairs perfectly with cream or hard sauce. Place a sheet of baking paper over the top of pudding basin and secure with a locking lid. When you steam a dessert instead of baking it, prepping the mold and wrapping it up is key; the rest is mostly waiting. Lesley Waters demonstrates how to steam puddings without a steamer. Cover the saucepan and steam the pudding over medium-low heat for 2 to 2 1/2 hours or until a toothpick inserted in the middle of the pudding comes out clean. 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