Covering Christmas Puddings

[SassW]

I hate making Christmas puddings! I find cutting 2 greaseproof circles per pudding ( usually 3 puds per cooking session) plus double tinfoil cover - then changing covers when pudding cooked - and again before using - an absolute pain.
Does anyone have less fiddly methods please?

I use plastic pudding bowls which come with lids. I use 2 butter papers and then put lid on top. After steaming I replace the butter papers with fresh ones.

It seems to work OK.

It is a pain; I’ve got used to it down the years and am quicker at it now, but it is a faff.

An alternative would be to put greaseproof paper on top, then a square of muslin. Tie the muslin on with string then tie the corners up together to make handles.

If you go on Amazon Prime and watch Delia’s 1990 Christmas series she demonstrates this on the Christmas pudding episode.

Pudding bowls with clip on lids are to die for.

I’ve made my own for years from an old GH recipe and don’t do all that palaver, never have. Trad ceramic basins, one piece of greaseproof, paper, a pleated foil cover with a string handle for lifting in and out.
Once cool, they go in the fridge or very cool place as they are. Always fine.
I do usually make them fairly late, though - 10 days before Christmas not unknown!

I just use clingfilm! Never had a problem.

Thank you everyone for your great ideas! Much appreciated!

I line china pudding basins with foil, and cover the top with more. After cooking and cooling, I strip the foil off and wrap the puddings in cling film; then freeze them. I then wrap them in fresh foil before reheating.(I don't know why I freeze them, I've always done it)