Most steamed dessert recipes are
wonderful winter warmers. They are ideal to fill up on and warm the
cockles of your heart. They don't have to be heavy and stodgy either.
These recipes can be steamed in several different ways. They can be
steamed using a steamer over a pan of simmering water, in a metal
colander, covered firmly with a saucepan or foil, over a saucepan of
simmering water, or on an old saucer of trivet in a large saucepan or
flameproof casserole with enough boiling water to come half-way up the
sides of the dish.
Whichever way you choose, make sure the
water is boiling before you add the pudding and keep the water at
boiling point (but not boiling rapidly) all the time. Top up with
boiling water several times during cooking so it does not boil dry.