![]() It looked amazing plated up, flambéed with warm brandy. I made a vanilla custard and brandy butter to go with it. I have never made pudding before, but will be doing it again every year from now on. I'll keep the oily one until Christmas and hopefully it will dry out a bit. I ate the good one the day after cooking. One was perfect, the other was very oily. I used a mixture of sultanas, currants, prunes, figs and mixed peel. If you can't bear the thought of a little suiet once a year, perhaps a truffle would be nice. If was far inferior, heavy & greasy rather than light, rich, and springy. The second time, I decided to save a trip to the bitcher and use butter (using the defense that J Child uses butter in her recipe in The Way To Cook. I made this twice, the first time with suiet - it came from the butcher's looking like hamburger, so I spread it on a cookie sheet, froze it, added a T of flour, and whirred it in my food processor. Sorry about the typos - should have read it before I hit "submit" Or you can use a couple of layers of grease proof paper and THEN cover with foil. If you aren't storing it for long you can skip the plate and just use the cling film. ![]() I've used a plate, inverted over the basin and then wrapped it all in cling wrap. If you do, the fruit in the pudding will almost certainly react when in contact with the fruit, and the pudding may develop mould. I guess most folks know not to store this pudding with foil as the cover. ,! Should have read fruit will react with the FOIL ! But could someone give me more specifics about the "steaming" process? I am making this for a dinner next month and I've read all the reviews and comments. Whatever the technique, the key is low and slow to avoid a dense "close" texture. I'm still researching this and trying 3 different methods this year and will post later about the results. Further, a covered mold with a snap on metal lid, a bowl covered with a cloth tied under the rim, covered with tin foil under the rim, covered with a small plate then tin foil, etc? All very different methods in regards to what the mixture is actually exposed to. ![]() To Capers about steaming - there is a huge variability of instructions: steam on a rack above hot water in a covered pot cook with water ½ way up side in a covered pot/pan and the original, tie into into a cloth and boil in a pot of water.
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