i'm sooooo stupid... will my christmas pudding be ok???

[starlover]

Made my Christmas pudding this morning, it takes 10 hours to cook so I popped it in the saucepan and it has been steaming away for about 5 housr.

Only, it hasn't because being the fool i am I didn't put the lid on! So.... do you think I will need to extend the cooking time? WIll it be ok? Shall I eat it and make another?

Are you just looking for people to say go on, eat it starlover?

Go on, eat it

lol yeah! no.. i am really cross with myself... of course it hasn't been steaming at all this whole time

but it will be partly cooked from the hot water...

please say i haven't ruined it??????

anyone?

Oh I doubt it will be ruined. Worst case it might have let some of the moisture out of the pudding, so I'd recommend sloshing some extra brandy in and then cooking it for about 7 or 8 hours instead of the remaining 5 or the original 10.

hmm more alcohol sounds good to me! lol

it's wrapped up nice and tight in greaseproof paper. It's the first time i have made one... can you tell? lol

starlover can i have the recipe please

1 small bramley
175g suet
175g caster sugar
200g soft white breadcrumbs
1-2 tsp mixed spice
2 tbsp plain flour
225g currants
225g raisins
110g mixed candied peel, finely chopped
3 eggs
2 fl oz whiskey (or brandy)
pinch of salt

you will need a 3 pint pudding basin (buttered), baking parchment, string and foil or muslin

preheat oven to 180 deg c, or gas 4
core apple and bake for about 45 mins.
meanwhile mix ALL dry ingredients together in a large bowl.
remove the skin from the apple and mash the flesh
whisk the eggs and add to the mixture with the apple pulp and the whiskey
stir very well
fill pudding basin with mixture and cover with a round of baking parchment pressed down on top of pudding.
put a larger round over the top and tie tightly under the rim with string

Put in a large saucepan about 1/3 full of boiling water and simmer for 10 hours... DOn't forget to put the lid on! lol

once it has cooked and cooled wrap the whole thing in parchment and then kitchen foil or muslin and store in a cool place. ideally needs to be made 6 weeks before christmas!

to reheat steam for another 2 hours

thank you will let you know how they turn out