Jan 03, 2011
this is very similar to the steamed pudding handed down through the many generations of my grandma's family. only the massive quantity of suet is replaced by butter. grandma had a huge steamer she placed across the front of the cook stove. i steam mine in the crock pot. make sure your can fits your crock, or purchase a rival "cake n' bake pan," still available, used, on ebay.com for $5-$15. additional instructions are to tightly cover can with foil. using a paring knife, cut a slit in the foil to vent. fill crock 2/3 with water. place 7 layers of paper towels (yes, 7 layers) over the top of the crock. place table knife across the rim of the crock, and place cover. the knife gives the correct amount of ventilation. cook on high for 4 hours. after four hours remove can from crock, remove foil, invert can on plate and hope you greased the can well enough for the pudding to slide out. when reheating individual servings of pudding do it in the microwave for 30-60 minutes, as desired. be sure to place about 3 layers of moistened paper towels over the pudding.
—CINDERSELLA
