9 minutes ago, Kim Shook said:Bumping this up to ask a question. I have in my possession a packaged Xmas pudding - like this. It is in a pudding bowl, covered, and sealed in thick plastic. The directions say to steam in a saucepan (still sealed) for 1 1/4 hours. Should it be on a rack, or should it just sit in the steaming water? How many inches of water for that amount of time, do you think. Also - does anyone, by some chance, have any experience in doing this in the IP? Thanks!
I don't think that the IP would help unless you don't have a pot that is deep enough
The idea is to cook at steam temp, not in boiling water or at higher temps.
Place it on a rack that keeps it about half out of the water and add water as needed to keep it steaming.
Cover the pudding with foil or a towel that is secured.
ETA https://www.bbcgoodfood.com/videos/techniques/how-steam-pudding-video
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