HI I've just bought a pudding basin to make my Christmas pudding in and the sherry you recommended is on it's way !! unfortunately rereading the recipe I have bought a basin without a lid ! Will this matter ? How can I get around this ? Christmas cake is in the oven as we speak can't wait to try it. Many Thanks
If your basin has no lid it is still very possible to make the pudding without much fuss. You need to cut two circles of baking parchment (parchment paper) as large as the top of the basin. When the basin has been filled with the Christmas pudding batter press one of the pieces of parchment on to the surface of the batter. Wrap the basin tightly with a double layer of clingfilm (plastic wrap) followed by a double layer of foil. Make sure the wrapping goes right over the top of the basin and right underneath and do each layer in slightly different directions so that there are no gaps in the wrapping that could let water in.
You can then steam the pudding as instructed in the recipe. Let the pudding cool completely. When the pudding is cold remove the wrapping and parchment and replace them with the unused circle of parchment and fresh clingfilm and foil wrapping. Store the pudding in a cool dry place, away from direct light, until Christmas day when it is ready just to pop into the pan for its second steaming session.