One of the many gadgets I inherited from my Mom were two Steamed Pudding Molds. She used them every year to make Persimmon Pudding, around the holidays. Steamed pudding is a traditional English dessert, generally made out of some fruit or another. Christmas Plum pudding comes to mind. Apparently, there are also savory steamed puddings, but this post is about the sweet variety.
The molds themselves are round and decorative with fluted edges, and all have lids. This would be the important part, the lid. I could imagine that collecting steamed pudding molds might be interesting, that they might make nice wall art (or look tacky. Who am I to judge.)
There are a couple tricks to using steamed pudding molds – you have to be careful to grease the heck out of the mold, especially some of the more decorative ones, as you want your pudding to release easily when done cooking.
Also, you should not put the pudding mold directly on the bottom of the cooking pan – it should always be placed atop something, an empty can, a steaming basket, a rack, you get the idea. Otherwise, your puddings might come out lopsided (which mine mostly do, because I am always forgetting the rack part).
And finally, you should be sure to weigh down your pudding as it cooks, else you will end up with another kind of lopsided cake. I usually use beans and pie weights in a little tart pan, which fits right on top of the lid of my pudding mold.
Steamed puddings take 2-3 hours to cook, which does require a bit of planning. I like to serve my Persimmon Pudding with whip cream – others are fond of hard sauce for steamed puddings.
Here is my Aunt Pat’s recipe for Persimmon Pudding:
- 1 cup persimmon pulp
- 1 cup sugar
- 2 tablespoons butter (softened)
- 1/2 teaspoon salt
- 1 egg, lightly beaten
Mix together and add in:
- 1/4 teaspoon cinnamon
- 1 cup sifted flour
- 2 teaspoons baking soda
- 1/2 cup milk
Pour into greased and floured mold (spend some time on this step, it really pays to grease the mold well. I sometimes butter the whole inside, then spray with cooking spray, then coat with butter. You cannot be too careful).
Use a layer of aluminum foil over mold before latching on lid, to ensure lid is on really tight.
Put mold in large kettle with boiling water, 2/3 up sides. Weigh down mold with pie weights, can of soup, etc. If you don’t put a weight on mold, then expect a lopsided pud!
Cook two hours – do not remove lid (not sure which lid Pat is referring too here. I generally leave the lid to the mold on as well as the lid of the pot. Again, you cannot be too careful). Cool and remove from mold. Serve with whipped cream.
Other Recipes which use the Steamed Pudding Mold:
Steamed Chocolate Hazelnut Pudding with Caramel Sauce (Baking History has interesting historical information about steamed pudding)
Steamed Blueberry Puddings (done in the oven, but could probably be adapted)
P.S. I have made it sound like making steamed puddings is tricky – it is not, it is fairly straight forward, but you do need to pay attention to details. Give it a try and let me know how it goes, I am curious to know if it is only my puddings that come out lopsided! Oh, and BTW, lopsided puds still taste good!