Christmas Pudding made in a cloth

“Mrs. Cratchit entered – flushed, but smiling proudly – with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy.”

Christmas Pudding time looms. This year I’ve done a few in the usual pudding basins but also one in a cloth to achieve that wonderful properly-round cannonball pudding shape. The whole Charles Dickens / Victoriana / Christmas card look which Mrs Cratchit was so right to be proud of.

This really is ye-olde-fashionede method of steaming a pudding. Or almost.  Even more olde-fashionede would be to use an animal intestine or stomach lining as the casing.  Like with a haggis.  Go on, I dare you to tell the family that this year you’ll be making the christmas pudding in a lamb’s stomach…

Maybe not.

The cloth itself should ideally be muslin.  That is going to give the best ‘look’ and will be what the pudding cloths are made of which some cooking shops sell (but really quite few so don’t get your hopes up).  If you’re buying a stretch of muslin from a fabric shop remember to choose uncoloured, because you don’t want the colour leaking out into the cooking pot or, rather more crucially, the pudding. You could use a super-clean 100% cotton sheet or pillowcase. Or a tea-towel, in a pinch.

Its traditionality might be reason enough for you to choose this way of steaming but bear in mind that it is a method which comes in pretty handy if you have left buying your pudding basins until too late and can’t find any for love nor money.  There will always be a pillowcase.

When cutting the cloth think about the size of the pudding you want to end up with and bear in mind that you need to use cloth a good bit bigger than that so that you can tie it up.

Don’t start these next stages of preparing the cloth until the pudding mixture is ready, as you need to move a bit swiftly. 

1. No matter how scrupulously clean your cloth is, boil it in water for a couple of minutes before you use it.  Then really wring the water out (rubber gloves essential).

2. Lay the cloth out and put a thin layer of plain flour all over it, and then a little more in the centre.  The idea is that the light flour coating will seal the cloth and help stop any liquid oozing out through the fabric; and it also gives the pudding a bit of a skin.

pudding_in_cloth3. Spoon your pudding mixture into the centre trying as you do so to give it the lovely round shape you want. Get stuck in and use your hands.  But be warned – the mixture won’t really want to form a firm ball.

4. Bring up the opposite corners of the fabric to meet at the top of the pudding and twist the fabric ends around each other.  As you do this you need to be going around the outside of the pudding with your hands and moulding to how you want it.  The cloth should be tight all around the pudding to keep the shape. It might feel like the mixture wants to leak out of the fabric but keep the faith.

pudding_wrapped_in_cloth5. Tightly wrap string around the fabric twisting that you’ve done to secure it.  Then if you have lots of fabric hanging over at the top, trim it off.   

6. For this method your pudding needs to be immersed in the boiling water right through its cooking time.  Which I suppose technically makes this more boiling than steaming. The pudding must not sit on the base of the pan or it will stick.  So put a saucer on the bottom of the pan, the pudding goes on top of that and pour boiling water over to immerse up to the base of its neck. As it cooks, top up the water if you need to. The cooking time will be the same as whatever your recipe says for if it’s being done in a normal basin.

7. Take it out and dry off with a tea towel. The pudding then needs to hango somewhere to cool completely and so that the air can circulate freely around it. If you have meat hooks in your kitchen, one of those should do the job.  I tie a long piece of string to the ‘neck’ of mine, then make a loop and hang it from a door handle.  Hanging will also help it achieve the round ball shape you’re after. Give your pudding a friendly squeeze now and then to help the shape.

8. After a few days, carefully unwrap the pudding and change the cloth for a fresh one prepared in exactly the same way. Then leave it to hang somewhere cool and dark (not the fridge – too cold) and you’ll be all ready for whenever you want to do its last stage of cooking and eat it. 

Re-steam the pudding before serving –  and this time I really do mean steam. As you would when steaming a pudding basin, so not immersing it in the water.

Once done, carefully cut the pudding free of the cloth, turn it onto a serving dish, slug over the brandy, set it alight, and proudly watch the boozy blue flames perfectly envelope your pudding in festive glory.


Add yours →

  1. Thank you so much for this information. I have just wrapped 4 Puds ready for their 1st steam (boil).

  2. Thank you for info.used to watch mum make her pud but needed a refresher course on the steaming in a cloth.made one 2 weeks ago in a basin and a cloth wrapped one last week.

  3. Thank you for your great instructions the pudds are curing – ready for the “steam” on Christmas Day

  4. You’re an angel! Been looking high and low for these instructions and guidance. Very grateful to you.

  5. I missed stir it up Sunday so yesterday I made my pudding. I was a bit worried about the amount of suet which came out but have to say, the boxing glove looking parcel hanging from an old wine rack this morning smells absolutely wonderful. Once again, very grateful to you.

  6. Hi Angela,
    I have had a catastrophe and the cloth became mouldy. I took it out but it has lost it’s ‘skin’,, what should I do now? Can I re=boil a second time, add a little more suet, (as much of it leaked out of the calico).. or do I just put in a new cloth somhered in the flour again? Mum always boiled it submerged for two hours on Chrissy day..?
    Melb australia- hot and humid.

  7. hi angela
    i have split my mix into 5 x 1lb puddings they have made perfect little cannon ball shapes
    now do you think the would do the same in a large slow cooker on high as it does bubble/simmer and how long would you leave them to simmer for ?
    thanks lynn

    • Jenny Reynolds-Rasselli November 20, 2018 — 12:14 pm

      Hi there

      I’ve commented above and had total success with this method, as you can see.

      I did in fact use my slow cooker for cooking a whole one – Delia Smith’s Traditional Christmas Pudding recipe – and it worked perfectly last year. I followed the above instructions and boiled for the 8 hours.

      Yesterday I made this year’s in the exact same way and, again, total success.

      Hope this helps.

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