How to Cover Christmas Pudding for Baking

Video Transcript

"Hi my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make holiday pudding. So here I am with my pan. You can see I've got a piece of foil that is much much much larger than my pan. There's a myth to my madness, you'll see. We're going to fold it down in our corners, make sure you don't tear it, and then we're going to bunch our foil up. And you want our foil to stay really tight because if it's not you'll actually have you know, the air escape from here. And keeping this foil on here is what's going to make it nice and soft on top and not crunchy and hard. See if you cook this up without foil on it it's going to end up like a brownie. It's going to be hard on the top and soft in the inside. So all I'm doing here is I'm really just pinching away at these edges, just pinch them up until they really can't move anymore. And once that's happened, then I'm ready to go into the oven. So three hundred and fifty degrees for, believe it or not about an hour and a half. I'm going to check back in an hour and fifteen, but you know, hour, hour and a half. I've made this before and it's taken an hour and forty minutes. So it just really depends on your oven and I guess you wrapping job. So what I'm going to do is, like I said, three hundred fifty degrees, hour and a half. I'm going to check on it in an hour and fifteen and we'll come back and see our, at that point, end result. We're actually going to let it cool first and then cut into it. So, I'll see you in an hour and a half. "