Christmas pudding, also known as plum pudding, is often prepared by putting the batter into a basin and steaming it for several hours. Recipes for plum puddings usually call for citrus fruits or brandy, as these ingredients add extra moisture to the batter. Store Christmas pudding in a refrigerator for one week; reheat the pudding before serving it to guests.
Remove the Christmas pudding basin from the refrigerator 24 hours prior to reheating it.
Fill half of a large saucepan with water. Place the saucepan on the stove; bring the water to a boil.
Lower the container with pudding into the pot of boiling water; the water should come halfway up the side of the pudding container.
Cover the pan with a lid. Allow it to boil over "Medium-High" heat for one hour.
Add more water to the saucepan when necessary.
Invert Christmas pudding onto a serving plate. Allow the pudding to cool for five minutes, then serve it with brandy butter.
Line a microwave-safe plate with a sheet of parchment paper.
Invert Christmas pudding onto the plate, then loosely cover it with cling film.
Reheat the pudding for 15 to 20 minutes on the "Medium-Low/Defrost" setting.
Allow the pudding to cool for five minutes, then serve it with brandy butter.
Things you need
- Large saucepan
- Serving plate
- Brandy butter
- Parchment paper
- Cling film