A friend would like to make a chocolate pudding cake, using a recipe from King Arthur Flour.
She'd like to bake it in the ceramic-lined cast-iron pot she uses to bake no-knead bread. (Yes: I suggested she simply buy a 9inch cake pan, but she has a small kitchen, really doesn't cook much, doesn't enjoy cooking, doesn't want to buy another pan that she figures she'll never really use.)
I wonder whether the cast-iron will work for this recipe? Should it be preheated before the batter goes in, or just put it cold into the preheated oven (I've thought that cast-iron takes longer to heat up than "regular" baking tins.)
Recipe is here:
Please enter a valid email address.
Well played. You deserve a cookie.
Complete with wallpaper and twinkle lights
A Food52 Gingerbread Brownstone
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.