Design. Pudding basins are available in a range of designs to suit different pudding styles and preferences. Add brandy to the orange juice until they measure 150ml together. Adjust the ratio based on your preference for alcohol content, or use only orange juice for an alcohol-free version.

A trivet set, an upturned saucer, or a roll of scrunched foil – anything to keep the pudding basin off the base of the panFor comprehensive instructions, along with precise measurements and visual aids, please refer to the recipe card. Jump to Recipe Ingredients Preparation Steaming and poaching is a healthy and delicate approach to cooking that heats food gently, without oil or fat, preserving flavour and nutrients. It’s a great way to cook fish, meat and vegetables, and allows you to prepare dishes you wouldn’t be able to in other pots and pans. Think poached salmon, steamed puddings and Chinese dim sum. Make a handle for bowl by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure. The pudding is now ready to go into the pan. Lids, especially with handles, are a valuable addition as it makes pulling out the steaming hot pudding mould a much easier and safer process. Basins with lids can also be conveniently used in the microwave. The many ways to use a pudding basin

What equipment do you need to steam a pudding? Top tips on steaming a pudding How to steam a pudding How to steam a pudding in the oven How to steam a pudding in a slow cooker How to steam a pudding in an electric steamer How to store a steamed pudding Steamed pudding recipes Best pudding bowls for steaming What equipment do you need to steam a pudding? First and foremost, don't overfill the pudding basin. Leave a 2-3cm gap between the mixture and the rim. This sweet recipe is infused with super-sweet golden syrup, which makes it popular with the kids. Serve with a big dollop of whipped cream or custard for a warming treat. Master Class Bakeware from KitchenCraft - a secret manufacturing recipe in its own right, award winning Master Class bakeware from KitchenCraft.

Next, grate the zest from a large orange, carefully avoiding the bitter white pith. Halve the orange and squeeze out the juice.