I have a question about the recipe "Burnt Caramel Pudding" from Midge. Can I bake this in a pastry shell, like a pie?
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I would not, as one of the key aspects of the recipe is starting the pudding cooking process in a water bath with cool water to cook the pudding slowly but very gently, giving it the most incredibly silken, glossy structure. I fear you would compromise this texture by baking in a pastry shell (and that the pastry shell itself might get quite gloppy as a result).