have i cocked up the pud?

[gypsyme]

I hope not. Being the youngest sib of 4 it doesn't take much to appear to have cocked something up. My girls delighted in stirring up a heady mix - had my mums old recipe but substituted with figs, pecans and port - more to my taste. However, in a spin tonight I stuffed it all in an ungreased basin to do the first steaming. Now what? Will it stick to the basin? Do I need to turn it out and wrap in greaseproof paper or can I leave it in the same basin until I re-steam on Christmas day? And, can I add more booze to it before then? Help, I am already considered to be the delinquent and dysfunctional (That means fun loving and spirited) black sheep and can't bear the other sibs sange froide if it all goes wrong on the day. . . . . I was supposed to grease the basin wasn't I?

Relax, I don't grease the basin. The suet (there was suet, wasn't there?) makes the whole thing a lardy mass anyway. There will be no sange froide chez gypsy.

Wrap the whole thing, pudding in the bowl, in greaseproof paper and foil.

Steam in same basin on xmas day.

Yes, add more booze to it.

Am sure it will be lovely

yes got the suet in there Hassled, and SB are you saying I should now wrap the whole sodding thing, basin and all in greaseproof and foil??

Am eternally grateful ladies, you are saving a lot of face for me here.

Yes, the whole thing. Don't tip it out. I don't know why you shouldn't but we never did.