Points to remember

  • Lay a large sheet of baking parchment on top of a sheet of foil.
  • Brush the parchment with melted butter to stop it sticking.
  • Fold a pleat in the centre of the foil and parchment to give the pudding room to expand as it cooks.
  • Tie the foil onto the basin with string; wrap it twice to keep it tight. Use the remaining string to create a handle over the top of the pudding.
  • Trim off the excess foil and parchment then tuck it underneath to create a watertight seal.
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TIPS
HOW TO WRAP AND TIE A STEAMED PUDDING

Making a string handle will help you remove the pudding from the pan once it’s cooked.

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