Menno wrote:

> I know this pudding should have been made months and months ago, but
> we are suddenly invited to a dinner for 20 people and the pudding that
> is awaiting is too small, so I need to make a Very Large one.
>
> Unfortunately I cannot cook it by putting it in a pan au bain marie on
> top of the stove because of the size, so thought I might try it au
> bain marie in the oven
>
> Anybody got any experience and/or advice.
>
> Thanks enormously.
> Cheers
> Menno
>


I have cooked cheese cakes in a big pressure canner (huge pressure
cooker with a precise pressure regulation). They should work just fine
for a steamed pudding. Of course I don't know if you have access to a
big pressure canner...

Bob