Wrapping Christmas Pudding

Our answer

For her Ultimate Christmas Pudding (from NIGELLA CHRISTMAS), Nigella suggests steaming the pudding in a plastic basin with a tightly fitting lid. If you don't have a lid then it is possible to steam the pudding by putting a disc of greaseproof paper (parchment paper) on the surface of the pudding batter, then wrapping the basin tightly in a double layer of clingfilm (plastic wrap) and a layer of foil.

The aim is to prevent any water from entering the basin as the pudding steams, as if water gets in then the pudding becomes wet and soggy. If you have just steamed the pudding wrapped in foil and have managed to stop any water getting in then the pudding should be fine, however we would suggest putting a disc of greaseproof on top of the cooked pudding and then re-wrapping it as described above if you are going to steam it again. Also note that fruit cakes and Christmas puddings should not be stored directly touching foil as the foil can react with the fruits and taint the flavour, so you should re-wrap the pudding with a disc of greaseproof on the surface if you are going to store it just covered with foil. If water has entered the basin then unfortunately there is not much that can be done to save the pudding, but you could un-mould it and if the centre is less soggy then you may be able to use it to make some Christmas Puddini Bonbons.