I made my first English steamed pudding and used a special pan with the lid to steam it in. At this point, I have several questions:
1. How do I know it's steamed long enough? (My pan is a 1.5 liter bundt pan - directions give info for 1L and 2L... I've steamed it just over 2 hours. Is there a way to tell by opening it up? Should it still be rather sticky?
2. The pudding steamer was unoxided aluminum. It oxided while steaming. Have I poisoned the pudding?
3. Can I remove the pudding from the pan and store it in Tupperware in the Fridge for a few weeks? Or am I supposed to store it in the tin, which now may be leaching aluminum...