Boiled pud­ding steps

The Australian Women's Weekly - - Get Ready For Christmas -

1. Pre­par­ing pud­ding cloth

Bring a large boiler or stock pot three­quar­ters full with wa­ter to the boil. To pre­pare the pud­ding cloth, dip it into boil­ing wa­ter for 1 minute. Wear­ing rub­ber gloves, re­move cloth with tongs to a bowl (Step 1A, op­po­site) and wring ex­cess wa­ter from cloth. Spread the hot cloth on the bench; rub ½ cup plain flour into cen­tre of cloth to cover an area about 40cm in di­am­e­ter (Step 1B). Leave flour a lit­tle thicker in cen­tre of cloth where the ‘skin’ on the pud­ding will need to be thick­est.

2. Wrap­ping the pud­ding mix

Place the pud­ding mix­ture in a mound in the cen­tre of the cloth, keep­ing it within the floured area (Step 2A). Care­fully gather cloth evenly around the mix­ture, avoid­ing cre­at­ing any deep pleats; pat the pud­ding into a round shape. Tie cloth tightly with kitchen string as close to the mix­ture as pos­si­ble, keep­ing its rounded shape (Step 2B). This is eas­ier with an ex­tra pair of hands, so ask some­one to help by hold­ing cloth firmly at the top.

3. Boil­ing the pud­ding

Lower the pud­ding into boil­ing wa­ter. Tie the string to the pan han­dles to sus­pend pud­ding (Step 3); there must be enough wa­ter for it to float freely at all times. Weigh lid down with some­thing heavy.

4. Cool­ing the pud­ding

Place a wooden spoon through the string loops to re­move the pud­ding from the wa­ter (Step 4), be­ing care­ful not to put the pud­ding down. Sus­pend the pud­ding be­tween the rungs of an up­turned stool for 10 min­utes for it to dry slightly.

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