What kind of pan do you use? How thick should the pudding be before you put in the oven and after it comes out?

I recently doubled the recipe but sort of one-and-a-half-ed the pan size so I made a deeper one. I also cooked it at a higher temp -- 375 -- because of another dish I was making, and it cooked just fine. Took a little longer but came out beautifully. So if you don't have the perfect size pan you can adapt -- have fun, it's delicious!

I use a 9 inch square pan, although my oval Le Creuset gratin pan is fine too - a square pan makes neater servings. The thickness is clearly shown in the food52 photo of the pudding on a plate. It is not thick which is why it bakes so quickly.