A question about a recipe: Cranberry-Molasses Pudding with Vanilla Hard Sauce

Amanda is a co-founder of Food52.

added over 1 year ago

How about using foil to cover the dutch oven and bundt pan instead of the lid?

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Sugar On My Tongue added over 1 year ago

good idea, thanks! that extra layer should help seal in the steam.

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AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

I'd secure the foil with cooking twine, though, as the steam when it's rising will push the foil up and could allow steam to escape. I'd probably use a double layer of foil, too. ;o)

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Sugar On My Tongue added over 1 year ago

Antonia and Amanda - thanks for both your suggestions. I heeded your advice, using foil and twine, and it worked perfectly! The resulting steamed pudding was a huge hit at our dinner party last night :)

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CottageGourmet added over 1 year ago

I usually wrap the pudding in foil all around anyhow, to keep water out of it -- glad it worked out! It's such a delicious dessert for the holidays.

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CottageGourmet added over 1 year ago

I usually wrap the pudding in foil all around anyhow, to keep water out of it -- glad it worked out! It's such a delicious dessert for the holidays.

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