Why did my pudding cake not entirely set? And can I fix it?
I made this Mark Bittman recipe http://markbittman.com...
I usually do ok with his recipes, and this one, though slightly complex, I thought was going well. But, then after the top of the cake got "golden brown, the center set but still jiggly" I took it out of the oven and set it out to cool on a rack. At the end of the cooling period, the "cake" part had shrunken a bit, and was floating in a pool of liquid that resembled a runny version of the batter I used to make the cake.
I somewhat suspect that using one of those aluminium foil baking pans to hold the water bath might be part of the problem.