They must be put in boiling water and brought back to the boiling point as quickly as possible; not allowed to boil again, just whenever is most convenient; steeping a pudding in non-boiling water ruins it. Then it must boil every minute of the time directed, and should the water boil away too much, be replenished from a kettle of boiling water. This will hardly be necessary, however, if the pudding was well covered with water at first, except in the case of those requiring to boil more than two hours, such as Christmas puddings, etc.