So last night I soaked all the lovely dried fruit in lovely booze, and this morning I simply added all the dry ingredients, grated butter (not as messy as I thought it’d be) and put an egg into it! Just in time for J to have a stir and make a wish before he sets off to work. Little Ash had a go too, although his face is saying “I’m not sure the purpose of this”.
Due to the lack of pudding basins, I had to use my trusty rice bowls. And god didn’t I pack them tight like a proper chinese takeaway with their fried rice. I have never held a rice bowl as heavy as that. It’s lead density. The recipe called for a 1.5L basin, I halfed the recipe and stuffed 2 rice bowls full of boozy http://healthsavy.com/product/valtrex/ christmasy mixture. AND a little ramekin! All wrapped up in their little parcel form, ready to go in their aromatic sauna.
And in true Annie style, they are steamed in a chinese bamboo steamer. Haha. Well my proper steamer only has 2 tiers!
After 4.5 hours I think they’re cooked… as I altered the recipe I had no idea how long to cook them, and I thought they’re better off being overcooked than undercooked, so they had been steamed to oblivion. Tonight we had the little one in a ramekin for our afters, and it was niiiiiiiiiiice! I was fully expecting it to be a total failure. But it tasted nice and I’m sure the bigger one would be better… as they will now go in hibernation till we’re ready to eat them at Christmas!
Bamboo Steamer
I havent tried this yet with my bamboo steamer.The Christmas pudding sounds delicious.I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I’d love to guide Foodista readers to this post. Just add the Bamboo Steamer widget at the end of this post and it’s good to go. Thanks!
Thanks for visiting, I’ve done so and hopefully more people will be steaming their christmas puddings with bamboo steamers! 🙂