On Mon, 22 Nov 2004 16:39:40 +0100, "jacqui{JB}"
> wrote:

>"Menno" > wrote in message
.. .
>
>> 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.
>
>It'll be just fine -- use a relatively low oven (300F), cover the
>whole kit and kaboodle with foil (the bain marie and the pudding), and
>if you need to add more water, make sure it's boiling. Expect to cook
>it as long as you would any other pudding.
>
Jacqui,
Great solution. As I had just started off by putting it in the oven
and wondering if there wouldn't be too much evaporation of water with
the lid on top but not fitting on the pan, your suggestion came along
and I covered the lot with alu-foil and put up the temp from 220 to
300 F.
Looks fine.
Thanks a lot.
Menno