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Steamed Pudding

BabsW Oct 27, 2011 06:42 AM

Do I have to have a lidded mold to make a steamed pudding, or can I use a bundt pan and cover it tightly with foil?

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  1. Father Kitchen RE: BabsW Oct 27, 2011 07:31 AM

    I think a lidded mold is worth investing in, since the proportions are right for the pudding. You can steam the pudding in most anything. For example, Boston brown bread was traditionally steamed in a coffee can. But the larger the container, the longer it will take to cook the pudding all the way through. Even with a lidded pudding mold, for example, I find that carrot pudding takes longer than the recipe specified. And if you are thinking of a typical Christmas pudding, you are probably going to spend rather a lot on the ingredients. So why risk an underdone pudding when a mold doesn't cost all that much?

    6 Replies
    1. re: Father Kitchen
      BabsW RE: Father Kitchen Oct 27, 2011 07:51 AM

      Usually I need no extra encouragement to buy a new piece of cookware or a food-related gadget. I might break down and get one.

      Carrot pudding sounds lovely. Would you mind sharing your recipe?

      1. re: BabsW
        Father Kitchen RE: BabsW Oct 27, 2011 02:53 PM

        I got this from a friend years ago who says she got it from the Vegetarian Times Cookbook. Grease an 8 cup mold with butter and then dust it with sugar. In a bowl stir together 1 cup grated unpeeled tart green apples, 1 cup chopped toasted pecans or walnuts, 1 cup grated unpeeled carrots and 1 cup grated peeled potatoes. In a separate bowl stir together 3/4 cup unbleached white flour, 1 teaspoon baking soda, 1/2 teaspoon each of ground cinnamon, nutmeg and allspice, and a pinch of ground cloves. In another bowl cream together 1/2 cup butter or margarine and 1 cup sugar, then stir in by hand the vegetable mixture and then the flour and spice mixture, blending throoughly. Spoon the batter into the mold--which she be no more than 2/3 full. Ran a knife through the batter in the mold to deflate any air pockets. Then cover the mold with its lid OR with a double thickness of foil that is tied with a string. Pour 1 inch of water into the bottom of a pot not much larger than the mold and then set a trivet or inverted custard cups in the bottom to create a platform. Bring the water to a boil and set the mold on the platform. Cover the pot and steam until the center springs back slightly when touched--about 2 1/2 hours (though I usually have to cook it for 3--it might by my mold). Remove the mold from the pot and uncover. Let the pudding set 10 minutes before unmolding. Slice and serve. The nice thing about this is that it is relatively low in fat. And if you make it with margarine, it is 0 cholesterol.

        1. re: Father Kitchen
          BabsW RE: Father Kitchen Oct 29, 2011 02:11 AM

          Thank you! That sounds right up my alley. :)

          1. re: BabsW
            Father Kitchen RE: BabsW Oct 29, 2011 06:58 AM

            I googled "carrot pudding recipe" and found the same recipe on one of the major food sites, except for two important differences. It included 1 cup of raisins and had a recipe for butter sauce. You can find most any recipe by googling it now. And if it doesn't turn up, go to Uncle Phaedrus' site-he's the sleuth of lost recipes.

      2. re: Father Kitchen
        s
        SafaS RE: Father Kitchen Dec 5, 2011 04:48 PM

        I just made a steamed pudding in a bundt pan. I covered the pan with 2 sheets of aluminum foil and for extra measure, I stuck a ceramic plate on top. I placed the rack from my toaster oven at the bottom of a pan and brought the water to a boil, stuck in my pan (The water came up halfway on the pan). It took 1.5 hours. It came out tasting really great. I wouldn't recommend this method unless you have a super big pot, since the bundt pans are really wide. I would try a ceramic or glass bowl. I have heard that the puddings stick more to metal bowls.

        1. re: SafaS
          BabsW RE: SafaS Dec 7, 2011 03:50 AM

          Excellent, thanks!

          I found a pudding mold at Salvation Army for 49 cents, so I bought it. It's supposed to have a lid, but judging from the responses here, I believe I can just do the foil and plate treatment. :)

      3. t
        travelerjjm RE: BabsW Oct 27, 2011 01:10 PM

        One year my mom made a zillion steamed Christmas puddings. I know that some were made in cans with foil lids. A Bundt pan is pretty big, so you might have to extend the time. I am not sure how you'd ensure a seal, though. I think she used rubber bands. I would look for some high-temperature tape. OTOH, a pudding mold from a second-hand store is probably cheaper.

        1 Reply
        1. re: travelerjjm
          BabsW RE: travelerjjm Oct 27, 2011 01:26 PM

          I found a pudding mold in the thrift store yesterday, but it had no lid. It was cheap: 1.99. I may go back and get it tomorrow.

        2. tim irvine RE: BabsW Oct 27, 2011 04:58 PM

          I usually make three carrot puddings at a time and stack them in souffle dishes with foil over each. They sit on a cake rack over some water in a big stockpot. They are a great excuse to eat hard sauce. I'd love to get some Mason Cash pudding basins before they disappear.

          7 Replies
          1. re: tim irvine
            BabsW RE: tim irvine Oct 29, 2011 02:13 AM

            I had to Google Mason Cash pudding bowls. Nice!

            Since ceramic pudding molds are an option out there, now I wonder if I can't just use smaller oven-safe stoneware bowls. I may have to try it. My goal is NOT to spend any more money on uni-purpose kitchen items unless it is critical to the success of the dish.

            1. re: BabsW
              Athena RE: BabsW Oct 29, 2011 02:19 AM

              I use my pudding basins for mixing up batters, serving fruit/vegetables - they are not uni-purpose!

              1. re: Athena
                Father Kitchen RE: Athena Oct 29, 2011 07:04 AM

                Corning makes a bowl with a similar profile in its Corell Ware, and it ought to work perfectly well. A ceramic mold doesn't have to be oven proof if you are going to steam something in it over boiling water. The recipe I quoted from called for an eight cup pudding mold. THat kind is usually metal and has a hole in the middle to guarantee even cooking. Clearly a bowl used as a steamer would hold a lot less. You could steam the pudding, for example in individual ramekins, adjusting the time accordingly.

                1. re: Father Kitchen
                  Caitlin McGrath RE: Father Kitchen Nov 2, 2011 10:59 AM

                  I have made steamed persimmon pudding in a 2-quart Pyrex bowl covered with foil secured with string, and it worked just fine. This is essentially the same as using a ceramic pudding basin - not necessarily smaller than a metal mold, and with no center tube.

                  1. re: Caitlin McGrath
                    BabsW RE: Caitlin McGrath Nov 3, 2011 03:38 AM

                    Funny you posted this, I just read a post which did much the same thing:

                    http://historicalfoods.com/christmas-...

                    1. re: Caitlin McGrath
                      Caitlin McGrath RE: Caitlin McGrath Nov 3, 2011 11:57 AM

                      By the way, this is the terrific persimmon pudding recipe I've used, which is a family recipe someone shared here on Chowhound years ago. I use brown sugar and golden raisins in it.

                      http://chowhound.chow.com/topics/2906...

                      1. re: Caitlin McGrath
                        BabsW RE: Caitlin McGrath Nov 3, 2011 12:16 PM

                        Oh, that sounds delicious! I love persimmons. :)

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