This is a post of a cool idea that I put to test but lacking in pretty photos. No matter, it is too cool to just keep to myself. Any British or anglophile baker reading this? Any procrastinators who missed Stir-Up Sunday and still haven’t made your Christmas pudding yet? My answer was an emphatic yes to all of the above as of last night but not anymore!
As I mentioned yesterday, I am smitten by Dan Lepard’s new cookbook Short & Sweet. The book has a number of British Christmas pudding recipes including plum pudding and figgy pudding. They all call for steaming the pudding in a traditional 2 pint pudding basin with a lid that you make out of parchment paper, foil, and string. The whole contraption is steamed in a water bath for hours until it is cooked through. Every recipe ends with the dire warning that you should not, under any circumstances, peek inside the lid after the pudding is steamed. During the month-long aging period, you want to minimize the risk of introducing mould to your pudding as it sits quietly in the dark cupboard. Water bath? A tight seal? Storage at room temperature? Sounds like canning to this home canning aficionado!