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.
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8 Comments
When I took it out, the cake filled the glass baking dish and there was what looked like batter at the bottom, but I thought maybe it would set. And then, as mentioned, after cooling, the cake part had shrunk to about 1/2 an inch in from the walls of the glass and was sitting in basically a basically watery liquid.
I haven't tasted it yet. I am sure it tastes like disappointment.
Since these "strategically under-baked" dishes rely so much on a keen eye, I just think it wasn't in the oven long enough. What bothers me about the recipe off the bat, is that there's no photo of the final dish, which, in baking, should be compulsory.
What I don't quite understand about the question is it sounds like the "pool of liquid" was thinner than the original batter, which, if so is an indication that water splashed in or leaked in, during the early stages of baking.