I jokingly offered to make a christmas pudding for a Christmas Eve party, and my hostess accepted. Ooops.
I know that it's too late to hope for a perfect pudding (other Chowhounders have recommended anywhere from six months to three years(!!!) in the pantry for a proper flavor), but must I buy a pudding mold to make it? Recipes say it's possible to steam a pudding in a stainless steel bowl, but should the bowl be partly submerged in the water? Or would it be okay if the bowl was suspended over the water, like a double boiler? Would it be possible to bake the thing in an improvised bain marie in a very low oven?
If I have to, I will buy the mold, and make Stir-up Sundays a tradition henceforth in order to get my money's worth, but funds are tight, and I can think of other places to spend $25.