I just cooked my first Christmas pudding. Now do I leave it sealed in the pudding basin with the foil on top, or do I take the foil off and check it. BTW it smells great.
my Christmas pudding
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I made all my Christmas cakes, puddings and Black Bun (the last is an essential for any good Hogmanay celebration!) last Sunday (aka as 'Stir-Up' Sunday in the UK).
I 'feed' my puds (and cakes) with alcohol about once a week. I keep them in a dark, cool place - open them up, stick with a skewer and feed with brandy and or whisky about once a week between now and Christmas. I then ensure they are stored again in a tightly closed container. This makes for THE most moist, luscious puds and cakes.