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Pudding How-To

Steamed Pudding how-to?


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Steamed Pudding how-to?

Missy P. | Nov 12, 2003 02:28 PM

I'm obsessed with trying Caitlin Wheeler's persimmon pudding recipe which Caitlin McGrath posted a link to recently.

I want to purchase a proper pudding mold/steamer to make it in (and hopefully other, future puddings).

So I went to Sur la Table in SF to check out my options and they had three different sizes, as well as a ceramic option. What's the most frequently used size? Do I need one with a clamp? If it doesn't have a clamp, should I fasten the top on with twine?

I don't have any remotely British cookbooks that might give me guidance on this, though I did make Nigella Lawson's baked chocolate-chile pudding/souffle from the NYT a few weeks ago. It was quite good.

Anyway, I'm having visions of exploded hot persimmon mess on my kitchen walls. Please help me avoid that.

Here's a thread that discusses alternatives, but I'd like to buy an actual aluminum mold.

And, finally, I'm assuming this recipe is for a pudding that shouldn't age (like plum of christmas pudding). Is that correct?

Thanks, 'hounds!


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