How to reheat Christmas pudding in the microwave (2024)

FAQs

How to reheat Christmas pudding in the microwave? ›

Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.

Microwave. Remove the outer cloth and reheat the whole pudding in a plastic container with a lid on medium power for approximately 8 minutes, or until the internal temperature is 75c or above. Check during reheating to avoid overheating. Carefully turn out onto a serving plate.

Christmas Pudding, assuming it's a British style one, is really just a very rich dried fruit and alcohol cake (e.g. here's a typical recipe). It's definitely intended to be eaten hot (typically covered in custard or brandy butter) but no harm will come from eating it cold.

Place a clean piece of paper and string over the pudding – wrap in foil and leave in a cool dark place until Christmas Day. The pudding can be reheated by steaming for 2 hours for large puddings and 1 hour for small puddings the same way, ie place in a casserole with boiling water.

Reheating your pudding

To reheat your pudding, remove all wrapping, and then use one of the following methods: Wrap in foil and reheat in the oven for one hour or until hot at 150°C. Wrap tightly in foil, place on a trivet in a saucepan over simmering water and steam gently for 45 minutes to one hour or until hot.

Yes! With the right recipe, you can save heaps of time and effort by cooking your pudding in the microwave. Cooking traditional Christmas puddings involves hours and hours of boiling (at least 6 hours, and sometimes much more), which not everyone has time for in the busy festive season.

For the pudding, the most likely cause of mould is moisture. If it's steamed for 8 hours, left to cool completely and then you replace the paper and foil.

Place the pudding into the steamer set over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. Steam for several hours, or as recipe indicates. Top up water when necessary. When the pudding is steamed, cut the string around the bowl.

Wrap the unmoulded pudding tightly in a double layer of food wrap and then put it in an airtight container or wrap it in a double layer of foil. Don't wrap the pudding directly in foil.

Can I eat a 10 year old Christmas pudding? ›

Any pudding using fresh fruit for moisture will go off more quickly, whereas a Christmas pudding soaked in booze with high sugar and dried fruit content will last much longer. Some Christmas puddings, made with dried fruit in the traditional way, are fine to be eaten as much as two years after they were made.

It was reported that in Oliver Cromwell's England, all festive celebrations, (including consuming mince pies and Christmas puddings), were contributing towards gluttony. The festivities were made illegal as part of a fasting period, but luckily the ban was lifted when Charles II took to the throne in 1660.

Here's a general guideline: Room Temperature: It's safe to store Christmas pudding at room temperature for a few days, but it's not recommended for long-term storage. Refrigerator: In the fridge, Christmas pudding can last for up to a week while maintaining its quality.

However, they're often just whacked in on 'high' for a few minutes until they look cooked. “Quite frankly, overcooking Christmas puddings kills the flavour, and that's a shame after all the effort and wonderful ingredients I've put into it!

Steam in a steamer – or a saucepan with a saucer, or the lid of a jar, in the bottom – for 4 hours, checking the water level regularly. Store in a cool place until Christmas Day, feeding occasionally with alcohol if you like your puddings boozy.

Christmas puddings are usually made many months in advance and have a second cooking before serving. Choose your preferred method to do this, in the microwave, on the hob or in the oven from the table below.

Room Temperature: It's safe to store Christmas pudding at room temperature for a few days, but it's not recommended for long-term storage. Refrigerator: In the fridge, Christmas pudding can last for up to a week while maintaining its quality.

Tie the foil onto the basin with string; wrap it twice to keep it tight. Use the remaining string to create a handle over the top of the pudding. Trim off the excess foil and parchment then tuck it underneath to create a watertight seal.

Observe the 2-Hour Rule: As a general rule, perishable foods like pudding should not be left out for more than 2 hours. After this time, bacteria can multiply rapidly.

To avoid mould, we recommend you wrap the cooled pudding in plastic wrap and seal it in a freezer bag or airtight container.