To view each Recipe, click on recipe name under Boiled/Steamed Puddings
BOILED/STEAMED PUDDING BAG INSTRUCTIONS
Preparation of your cotton pudding bag prior to cooking.
- Place bag in boiling water and simmer for 5 minutes.
- Remove and wring out well.
- Sprinkle an even layer of all-purpose flour (use approx ¼ cup flour) outside of bag. This forms a seal and prevents pudding from absorbing water.
- Turn bag inside-out and spoon in pudding mixture, batter or dough (by turning bag inside-out, it prevents pudding from having creases from the sewing).
- Pat into a nice round shape.
- Allow room at top for expansion (approx ½ “), tie tightly with string.
- Tie another length of string around top, long enough to tie to the handles on either side of saucepan to suspend the pudding.
- If your pan doesn’t have suitable handles, suspend a wooden spoon across the top and tie the string to that.
- Carefully lower pudding into boiling water.
- The pudding should float, without touching the bottom (place a small plate at the bottom of pot, so the pudding does not stick).
- Tie the string firmly across the pan to the handles.
- Cover, weigh down lid if possible, and boil pudding as per recipe.
- Replenish with boiling water when necessary, ensuring water remains at a constant, low boil.
- Remove pudding from water and hang (freely) in a well-ventilated dry place.
- Let pudding cool a little before removing from bag.
- Gently slide opening of bag around the pudding when removing.
- Cut in wedges or slices and serve with your favorite sauce.