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

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

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

On Mon, 22 Nov 2004 08:50:58 -0600, zxcvbob >
wrote:

>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
>>
>
>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...
>
No I don't. As I said I was figuring on putting the covered bowl in a
large pan filled with water (it would come to about halfway the bowl)
and then put the pan in the oven at abt. 210 F. (100 C) for some 7
hours.

Menno

"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.

-j

"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.

-j

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

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

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.
>
This was all a great succes, thanks again.

Now what about the readying for eating later on. Could I heat the
Christmas pudding in a microwave? I've always done the regaular
heating in the pudding basin au bain marie for an hour and a half
before serving.

Thanks for any advice.
Menno

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

Divide up the pud mixture into smaller containers and steam them. A very
large pudding never really cooks properly. How much pudding were you
planning on making? A one-kilo pudding with hard sauce will serve 20
people after a full meal. Make two of them, which will be plenty.

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

Divide up the pud mixture into smaller containers and steam them. A very
large pudding never really cooks properly. How much pudding were you
planning on making? A one-kilo pudding with hard sauce will serve 20
people after a full meal. Make two of them, which will be plenty.

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.
>
This was all a great succes, thanks again.

Now what about the readying for eating later on. Could I heat the
Christmas pudding in a microwave? I've always done the regaular
heating in the pudding basin au bain marie for an hour and a half
before serving.

Thanks for any advice.
Menno

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.
>
This was all a great succes, thanks again.

Now what about the readying for eating later on. Could I heat the
Christmas pudding in a microwave? I've always done the regaular
heating in the pudding basin au bain marie for an hour and a half
before serving.

Thanks for any advice.
Menno

"Menno" > wrote in message
...

> Now what about the readying for eating later
> on. Could I heat the Christmas pudding in a
> microwave? I've always done the regaular
> heating in the pudding basin au bain marie
> for an hour and a half before serving.

Ermmmm, I probably wouldn't, but I'm rather antimicrowave. Is it
possible for you to heat it the pudding in a bain marie before leaving
for dinner and wrap it well in towels (or other insulating material)
until it's needed for dessert? I'm just concerned that the texture
would really suffer if microwaved. Heck, even room temperature
Christmas pudding is pretty darned good (not to mention slices fried
in butter ... *drool* I can see I need to make a pudding this year,
late or not). Or perhaps your friends will have oven space for the
bain marie trick while everyone's eating dinner?

-j
(anything but the microwave!)

On Tue, 23 Nov 2004 15:35:01 +0100, "jacqui{JB}"
> wrote:

>"Menno" > wrote in message
.. .
>
>> Now what about the readying for eating later
>> on. Could I heat the Christmas pudding in a
>> microwave? I've always done the regular
>> heating in the pudding basin au bain marie
>> for an hour and a half before serving.
>
>Ermmmm, I probably wouldn't, but I'm rather antimicrowave.
So am I under normal conditions. Heating a glass of milk or softening
the butter out of the fridge is about as far as I go, but in this case
I thought I might have to use it.

> Is it
>possible for you to heat it the pudding in a bain marie before leaving
>for dinner and wrap it well in towels (or other insulating material)
>until it's needed for dessert?
We'd be leaving home at about 3 and getting to the final (Christmas
pudding) course at 9.30 or 10, so that's out.

> I'm just concerned that the texture would really suffer if microwaved.
You think that's what might happen? I haven't a clue, but if that is a
possibility I won't risk it.

>Heck, even room temperature
>Christmas pudding is pretty darned good (not to mention slices fried
>in butter ... *drool* I can see I need to make a pudding this year,
>late or not). Or perhaps your friends will have oven space for the
>bain marie trick while everyone's eating dinner?

I guess that's what we'll try.

Thanks for your support.
Menno

On Tue, 23 Nov 2004 15:35:01 +0100, "jacqui{JB}"
> wrote:

>"Menno" > wrote in message
.. .
>
>> Now what about the readying for eating later
>> on. Could I heat the Christmas pudding in a
>> microwave? I've always done the regular
>> heating in the pudding basin au bain marie
>> for an hour and a half before serving.
>
>Ermmmm, I probably wouldn't, but I'm rather antimicrowave.
So am I under normal conditions. Heating a glass of milk or softening
the butter out of the fridge is about as far as I go, but in this case
I thought I might have to use it.

> Is it
>possible for you to heat it the pudding in a bain marie before leaving
>for dinner and wrap it well in towels (or other insulating material)
>until it's needed for dessert?
We'd be leaving home at about 3 and getting to the final (Christmas
pudding) course at 9.30 or 10, so that's out.

> I'm just concerned that the texture would really suffer if microwaved.
You think that's what might happen? I haven't a clue, but if that is a
possibility I won't risk it.

>Heck, even room temperature
>Christmas pudding is pretty darned good (not to mention slices fried
>in butter ... *drool* I can see I need to make a pudding this year,
>late or not). Or perhaps your friends will have oven space for the
>bain marie trick while everyone's eating dinner?

I guess that's what we'll try.

Thanks for your support.
Menno

On Tue, 23 Nov 2004 15:35:01 +0100, "jacqui{JB}"
> wrote:

>"Menno" > wrote in message
.. .
>
>> Now what about the readying for eating later
>> on. Could I heat the Christmas pudding in a
>> microwave? I've always done the regular
>> heating in the pudding basin au bain marie
>> for an hour and a half before serving.
>
>Ermmmm, I probably wouldn't, but I'm rather antimicrowave.
So am I under normal conditions. Heating a glass of milk or softening
the butter out of the fridge is about as far as I go, but in this case
I thought I might have to use it.

> Is it
>possible for you to heat it the pudding in a bain marie before leaving
>for dinner and wrap it well in towels (or other insulating material)
>until it's needed for dessert?
We'd be leaving home at about 3 and getting to the final (Christmas
pudding) course at 9.30 or 10, so that's out.

> I'm just concerned that the texture would really suffer if microwaved.
You think that's what might happen? I haven't a clue, but if that is a
possibility I won't risk it.

>Heck, even room temperature
>Christmas pudding is pretty darned good (not to mention slices fried
>in butter ... *drool* I can see I need to make a pudding this year,
>late or not). Or perhaps your friends will have oven space for the
>bain marie trick while everyone's eating dinner?

I guess that's what we'll try.

Thanks for your support.
Menno

On Tue, 23 Nov 2004 15:35:01 +0100, "jacqui{JB}"
> wrote:

>"Menno" > wrote in message
.. .
>
>> Now what about the readying for eating later
>> on. Could I heat the Christmas pudding in a
>> microwave? I've always done the regular
>> heating in the pudding basin au bain marie
>> for an hour and a half before serving.
>
>Ermmmm, I probably wouldn't, but I'm rather antimicrowave.
So am I under normal conditions. Heating a glass of milk or softening
the butter out of the fridge is about as far as I go, but in this case
I thought I might have to use it.

> Is it
>possible for you to heat it the pudding in a bain marie before leaving
>for dinner and wrap it well in towels (or other insulating material)
>until it's needed for dessert?
We'd be leaving home at about 3 and getting to the final (Christmas
pudding) course at 9.30 or 10, so that's out.

> I'm just concerned that the texture would really suffer if microwaved.
You think that's what might happen? I haven't a clue, but if that is a
possibility I won't risk it.

>Heck, even room temperature
>Christmas pudding is pretty darned good (not to mention slices fried
>in butter ... *drool* I can see I need to make a pudding this year,
>late or not). Or perhaps your friends will have oven space for the
>bain marie trick while everyone's eating dinner?

I guess that's what we'll try.

Thanks for your support.
Menno