Appearance of a Christmas pudding?

[cairnterrier]

I've made a Christmas pudding but have halved the recipe so it fits in a 1lb pudding basin. I've had to cobble together a steamer as ours is in storage from a colander fitted over a saucepan of simmering water and a saucepan lid so there are probably a few more holes than you would expect in a normal steamer.

It's been going now for five hours and I know will need a few more on the day itself but was just wondering what I should be looking for now when I take it off the heat?

Thanks

I wouldn't look for anything. Just let it cool (allowing any steam to evapourate so the surface is dry) and put it away for Christmas......or does anyone else know better?

Thanks!

It survived the steaming and looks okay so I'm just going to wrap it up now and leave it and hope for the best.

Part of the nerve wracking fear excitement of turning out your pud on Christmas Day is that it's the first time you see if it worked or not!!! The very worst that could happen is that some of it sticks to the pudding baisin but, if you squidge it together and flame it with brandy or cover it in cream, no-one notices :)

You see, my previous reasoning has been that if it doesn't come out of the basin then I can douse myself liberally in the brandy. Given that I'll be 20 weeks pregnant this time around, other coping strategies will be needed. Although it will only be DH and DS who see. Which guarantees it will turn out perfectly, however if we have guests next year, guess what'll happen.......