A question about a recipe: Cranberry-Molasses Pudding with Vanilla Hard Sauce
I bought all the ingredients to make this for dessert tonight; however, just realized that my bundt pan is nearly the same diameter as my dutch oven (the widest pot I've got). The lip of the bundt sits flush on top of the dutch oven, which means the dutch oven lid won't have a tight a seal on the pot, even though the pudding pan will be sealed with layers of tin foil. The lip of the bundt pan, which juts out over the edge of the dutch oven, would be acting as the seal, with the weight of the dutch oven lid over it. Is that enough, or should I just abort unless I can figure out a smaller mold to use? Any ideas? Thanks!