Reheating plum pudding is simple and can be done either in the oven or by steaming on the stovetop to keep it moist and delicious.
Reheating Methods for Plum Pudding
Based on traditional methods, you have a couple of effective options for bringing your plum pudding back to temperature while preserving its texture and flavor.
Oven Method
The oven method is straightforward and requires minimal setup.
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Preparation: Wrap the plum pudding completely in foil. This helps to prevent it from drying out during reheating.
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Temperature: Preheat your oven to a moderate temperature.
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Reheating Time: Place the wrapped pudding in the preheated oven.
- Reheat at 300ºF (150ºC) for an hour or until hot.
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Check for Doneness: The pudding should be heated through before serving.
Stovetop Steaming Method
Steaming is a classic way to reheat plum pudding, ensuring it remains wonderfully moist.
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Preparation: Remove any original wrappings from the pudding. Place the pudding back into its original mould (if you have it).
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Setup: Cover the mould tightly. You can use foil secured with string or an original lid if available.
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Steaming: Set the pudding mould on a trivet or small rack at the bottom of a large saucepan. Add water to the saucepan, ensuring it comes up partway around the mould but doesn't reach the top of the mould or lid.
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Heat: Bring the water to a gentle simmer over medium heat.
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Steaming Time: Cover the saucepan and steam the pudding.
- Steam for 3/4 - 1 hour or until hot.
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Check for Doneness: Carefully remove the pudding from the steamer using oven mitts or tongs. The pudding should be thoroughly heated.
| Method | Preparation | Temperature/Heat | Time | Notes |
|---|---|---|---|---|
| Oven | Wrap pudding in foil | 300ºF (150ºC) | 1 hour or until hot | Simple, even reheating |
| Stovetop Steaming | Place in mould, cover tight | Gentle simmer (water bath) | 3/4 - 1 hour or until hot | Keeps pudding very moist |
Choose the method that best suits your time and kitchen setup. Both will yield a perfectly reheated plum pudding ready to be enjoyed, perhaps with a drizzle of brandy sauce or custard.
