The easiest way to steam a pudding is in a dedicated steamer as the water is kept away from the pudding so it can’t boil over. If, however, you don’t have a steamer use a pan large enough to easily fit the bowl you are cooking. Don’t fill the water more than about a third of the way up the bowl or it may boil over and into the bowl. Keep an eye and top up as needed with boiling water.
You need to lift the bowl off the bottom of the pan. This can be done with a steamer stand, an upturned plate or even crumpled up kitchen foil — anything that can stand being in boiling water and lifts the bowl off the bottom of the pan will work.
Make sure you have a well-fitted lid on the pan as you want the steam to cook the pudding not to boil off.
Make sure you put a pleat in the foil or paper you cover the bowl with to allow for expansion and then tie down tightly with string.
This is a bowl ready for the steamer, note the handle made from the string that also ties it together around the top.. this makes it very much easier to lift out when hot and is well worth doing.
Very Chocolate Pudding
120g Un Salted Butter
120g Caster Sugar
120g Self-raising flour
30g Cocoa Powder
60g Chocolate Chips
Cream the butter and sugar together until light and fluffy. Sift the flour and cocoa together and add with the egg, a little at a time, to the creamed mixture, beating well between each addition. Finally, stir in half the chocolate chips. Place a covering of the remaining chocolate chips over the base of a greased 1.1 litre pudding before adding the mixture. Steam for 1 ½ hours. Turn out and serve with, inevitably, Chocolate Sauce. Custard or Extra Thick are also wonderful with this pudding.