How To Store Cooked Christmas Pudding
Christmas pudding can be saved for later if stored properly. Once cooked, let the pudding cool completely. Once cooled, remove the foil completely, and replace it with buttered paper. Then place this wrapped Christmas pudding in an air-tight container and place it in the dry and coldest part of your fridge.
If you’re making your own Christmas pudding just before Christmas, wrap it well and store it in a dark, cool place. For packaged and dry kneaded pudding, it must be stored in a cool and dry area, not subject to sudden changes in temperature. The pudding should be wrapped very tightly and stored in a cool, fairly dry place with enough moisture to prevent the pudding from drying out. If you don’t have a cool, dark place in the house, you can store it in the refrigerator, but make sure it’s well wrapped in two layers of cling film and aluminum foil so it doesn’t dry out.
For storage, if you are freezing the pudding, wrap it tightly in at least two layers of cling film, then wrap in foil and place in a zip-top freezer bag. If you don’t have a cool, dark place, you can store it in the refrigerator, but brush the parchment paper with oil first before wrapping the pudding to retain moisture. If you are making the pudding early in the day, after it has cooled, make sure it is tightly wrapped in cling film and stored in a cool, dark place to keep it fresh while it matures.
|Dark cool place||If you’re making your pudding before Christmas, then store it in a cool and dry area to prevent it from drying out|
|Freezer||If you are freezing the pudding, wrap it tightly in at least two layers of cling film, then wrap in foil and place in a zip-top freezer bag|
|Refrigerator||If you are storing it in a refrigerator brush the parchment paper with oil first before wrapping the pudding to retain moisture|
Once you’ve cooked and chilled the pudding, replace the foil with a piece of freshly buttered one to keep it moist and store it in a cool, dark place or in the refrigerator until you’re ready to reheat it for Christmas. If you’ve made your own ceramic or plastic puddings, simply replace the foil and parchment paper once they’re cool and place them in a cool, dark cabinet until needed.
After the pudding boils, leave the string tied to the lid intact – do not pry at all and place in a cool dark cabinet once it has cooled. Place a lid on a 1.6 liter cake pan and tie two pieces of string to the sides so you can remove the pan from the boiling water later. Pour boiling water up to 2/3 of the height of the pudding bowl and simmer for 2-3 hours until it is well heated and soft.
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Place a rack on the bottom of a pot of simmering water, place a bowl of pudding on top, and fill with kettle water until the water reaches the middle of the bowl, but with the lid off. Remove the lid and parchment from the pudding mold, dry the mold, place a fireproof serving dish upside down, then flip over so the pudding does not shape. When the pudding is ready, remove it from the steamer and let it cool in the bowl overnight, leaving the parchment and foil lid in place.
Fold a crease in the center of the sheet and parchment so the pudding can expand as it cooks. If the pudding pan is small and the dough comes all the way to the top, make a fold in the center of the parchment paper to leave room for the pudding to expand as the pudding cooks. Lightly oil the pudding mold and pour the batter into the mold, pressing and leveling the top.
You’re right, put a piece of fresh parchment (parchment paper) on top of the pudding and make sure if there is a lid, it’s tightly closed. Take a large piece of parchment paper and fold it so that it has a triple fold in the center, then place it on top of the pudding, it’s easier with two people, take a piece of twine and wrap it around the top of the pudding, twice so that the parchment paper is held firmly in place. Once the pudding bowl has cooled slightly, loosen the lid, push the parchment aside, and drip a tablespoon of brandy over the pudding. Every few days before Christmas, open the pudding and add another tablespoon of brandy, then close again.
You can skip the cognac if you want, but the pudding will need to be refrigerated and consumed within a week. The pudding can be stored in the refrigerator, although this can take up a lot of shelf space. Just make sure the pudding hasn’t been frozen and thawed yet, as this can spoil the pudding too much. If you used a metal steamer to make the pudding, we recommend taking it out of the mold, wrapping it first in parchment or wax paper, and then in foil before removing it.
Follow your recipe to determine your pudding’s steaming time, but if you need to check, you can stick a skewer through parchment, sheet, and parchment to make sure it comes out clean. Gently heat a sample pudding in the microwave (or if you don’t have a microwave, wrap it in aluminum foil in a 150 degree oven for 5-10 minutes) and taste. At Christmas, return the pudding to the steamer, making sure the lid is tightly closed, and steam again as above for three hours until the pudding is hot.
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Then pour the mixture evenly into the prepared pudding bowl (the pudding mixture will be pale at this point, this is normal). Use two strings to carefully lower the pudding into the boiling water (the water level should be halfway up to the rim of the 1.6 liter cake pan) and place it on an old plate. How to Cook Pudding on the Stove Cover a pudding bowl with aluminum foil, pinching the outside rim tightly.
Store the pudding in a cool, dry place (Delia Smith recommends under the bed in an unheated bedroom, although a cool pantry or garage will work) or in the refrigerator (up to three months) until you’re ready to reheat it. Christmas. Follow the same instructions and place the pudding in a zippered freezer bag to freeze it. To prepare ahead of time, once my fat-free Christmas pudding recipe is done, open the package to evaporate any condensation, then replace the parchment circle with a new one and wrap again in parchment paper and foil.
How Long Does Christmas Pudding keep once Cooked?
The Christmas pudding can be kept for up to two years in a cool, dry place. And when you want to serve, reheat it by steaming in the same way for 120 minutes, or until hot thoroughly. You can reheat it in the microwave after removing the foil.
How do you store a Christmas pudding for storing?
To store a Christmas pudding and keep them fresh place a parchment paper on top of your pudding and make sure that it’s sealed tightly. Also, make sure to wrap two to three layers of clingfilm to ensure that your pudding is completely sealed.
Can you overcook Christmas pudding?
It is very difficult for you to overcook your Christmas pudding. So, if you think that your pudding hasn’t been cooked in the given time frame then you can put it back for cooking without worrying about overcooking.