Paul Hollywood's biggest concern with steamed puddings is the dreaded 'stodgy bottom'—a dense, heavy texture that comes from improper cooking. The key is maintaining a gentle, consistent simmer throughout the two-hour cooking time. Vigorous boiling creates turbulence that agitates the pudding and produces uneven, dense results. The water should show small bubbles breaking the surface, not a rolling boil. Equally critical: never lift the pudding lid during steaming. The sudden temperature drop can cause the delicate sponge to collapse. Trust the process—if your water level stays consistent and your simmer stays gentle, the pudding will emerge light and tender.