38. 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 of puddings
except, perhaps, a 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.
[Illustration: FIG. 25]
39. 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.
[Illustration: FIG. 26]
40. 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.