Last year I cooked a Christmas pud. The problem with it was that you could still see bits of the shredded suet once it was served up - not very appetising. I am using the same recipe this year, but would like to know how to prevent getting the little fatty deposits in my pud. Where did I go wrong? Did I not steam or re-heat it for long enough? Also I am cooking two different sized puddings this year. How do I know when I have steamed them long enough and that they are indeed cooked??
HELP!
Thanks ladies.