Individual Christmas Puddings

Our answer

NIgella's Ultimate Christmas Pudding (from Christmas and on the Nigella website) is quite a large pudding and is cooked in a 1.7 litre basin. We would emphasis that we have not made individual versions, however if you were to divide the mixture between the UK individual/mini pudding basins/moulds then theoretically you would need about 10 moulds as they have a capcity of about 175ml each. You should fill each mould almost to the top.

As the individual moulds don't have lids we suggest you cover the top of each with a piece of baking parchment (parchment paper) then wrap each mould tighty in a double layer of clingfilm (plastic wrap) followed by a double layer of foil, to protect them from any steam or water. You will need to steam the puddings for 2 1/2 to 3 hours initially then let them cool. Unwrap the puddings, and re-wrap using fresh clingfilm and foil, then put in a cool, dry place until Christmas day. On the day steam the puddings for about 1 hour, or until piping hot all of the way through.

Traditionally Christmas puddings are made on Stir-Up Sunday and this is on 24th November 2013.