PREPARATION OF PUDDINGS
As has already been learned, puddings are
cooked by being boiled, steamed, or baked. No
different utensils from those used in the making
of custards and cakes need be provided for the making
steamer. A utensil of this kind, which is required for steamed puddings, consists of a large pan, which
sets directly over the flame and into which the water is poured; a second pan, which fits closely into the
first one and into which the pudding is put; and a spout, into which the water may be poured. The
steamer must be very closely covered in order that all the steam, which does the cooking, may be
retained. An apparatus that will answer the purpose of a steamer may be improvised, however, if there
are in the supply of household utensils a pan, a colander, and a cover that will fit tight enough to retain
the steam; or, instead of putting the pudding directly in the second pan of the steamer, it may be put into
individual molds or a pan that will hold a sufficient quantity to serve just the desired number of persons
and these then set in the second pan to cook.
Steamed puddings ready to serve are shown in Figs. 25 and 26. The pudding in Fig. 25 shows how
a pudding that has been steamed in one large mold will appear. The mold used may be just large enough
for the number of persons to be served or it may be larger and what remains used for another meal. Fig.
26 shows a pudding that has been steamed in individual molds. Whichever one of these two methods of
preparing steamed puddings is preferred may be adopted.
When puddings are cooked by steaming, it should be remembered that the steaming process must be
continuous. Therefore, if water must be added during the cooking, boiling water should be used so as
not to lower the temperature and stop the formation of steam. After being steamed sufficiently, puddings
of this kind are often placed in the oven for a short time in order to dry the surface.
The baking of puddings is so similar to the baking of cakes and custards that the same directions
apply. A few points, however, should be kept well in mind if good puddings would be the result. The
utensil in which a pudding that is to be baked is put may be of any desired shape, but it should always be
greased. This also holds true in the case of puddings that are to be steamed. Puddings that contain an
egg-and-milk mixture, as, for instance, bread pudding, must necessarily, as with custards, be baked at a
temperature low enough to prevent them from curding.
RECIPES FOR PUDDINGS
In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale
cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts,
she should endeavor to make good use of all such things in case they cannot be used by themselves.