Full question
For the Ultimate Christmas Pudding, will the grated suet disperse on the final 3 hour cooking process, as it is now there is specks of suet through the pudding. I am very nervous serving this pudding on Xmas day because of the suet issue and I did follow the recipe exactly, never have I used suet before in a pudding and I bought to fresh from my butcher, am frighted it might taste fatty. Many thanks, do hope you can put my mind at peace
Our answer
Nigella's Ultimate Christmas Pudding (from NIGELLA CHRISTMAS) is made with suet. During the first steaming the suet should melt into the other ingredients, though if the pudding is cooked over a low heat then the suet may not melt fully. This is more likely to happen if the pudding is cooked in a slow cooker. It should not make much difference if it is fresh or packaged suet, as long as the fresh suet was finely grated or shredded.
For the second steaming we suggest that the water pan for the steamer has plenty of water in it and is at a brisk boil to produce plenty of steam. Check the pan regularly and top up with hot water from a kettle as needed, to make sure that the pan doesn't boil dry. If you want to check that the pudding is properly cooked then insert a metal skewer into the centre of the pudding and leave for a few seconds. Carefully check the tip of the skewer, if the pudding is cooked then it should feel hot (not just warm). If you have an instant read thermometer then look for an internal temperature of 75c or more.
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