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