How to wrap and tie a steamed pudding

Points to remember

• Lay a large sheet of baking parchment on top of a sheet of foil.
• Brush the parchment with melted butter to stop it sticking.
• Fold a pleat in the centre of the foil and parchment to give the pudding room to expand as it cooks.
• 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.

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