Steaming Techniques
A heatproof basin is the most usual container in which to steam a pudding, but other containers, such as brioche or springform cake tins, or individual ramekin dishes, can also be used.
Whether cooking the pudding in a steaming basket or directly in the saucepan, there should be at least a 2.5 cm/I inch space between the sides of the container and the saucepan or steaming basket to allow steam to circulate.
Fill the saucepan about three-quarters full with water and bring to the boil before starting to prepare the pudding mixture.
Butter the basin or container, then, if possible, place a circle of buttered greaseproof paper in the bottom so that the pudding will turn out easily.
Do not fill the container for the pudding more than two-thirds full with the pudding mixture to allow room for expansion.
To prevent the top of the pudding becoming soggy, butter a piece of greaseproof" paper, fold a pleat across the centre so that the pudding can rise, then place the paper over the top of the container. Cover with a piece of foil pleated in the same way, or a pudding cloth if using a basin with a lip. Secure the paper and foil or cloth by tying suing under the lip of the basin. If using a container without a lip, fold the foil and paper under each other around the top of the basin or container. Form a string handle so you can lift the basin or container into and front the saucepan or steaming basket. Alternatively, make a sling from a double thickness of foil and place under the basin Or container.
If cooking the pudding in the saucepan rather than in a basket, the water should come about halfway up the sides of the container. Make sure the water is boiling before starting to cook the pudding, and that it continues to boil throughout the cooking. Keep an eye on the water level and top up with boiling water if necessary.
Cover the top of the steamer or the saucepan with a tight-fitting lid.
