I am looking for a recipe for making individual steamed puddings.
Normally these are steamed in a large covered basin or a metal bowl
with clamp-on lid made for the purpose.

I am wondering if steamed puddings can be made with ramekins and
using a water bath in the oven covered tightly with foil - rather like
baking creme brulee or other baked custards.

Can someone please throw some light on this?

Cheers

Daisy

Carthage demands an explanation for this insolence!

On Sun 03 Jul 2005 06:51:04p, Daisy wrote in rec.food.cooking:

> I am looking for a recipe for making individual steamed puddings.
> Normally these are steamed in a large covered basin or a metal bowl
> with clamp-on lid made for the purpose.
>
> I am wondering if steamed puddings can be made with ramekins and
> using a water bath in the oven covered tightly with foil - rather like
> baking creme brulee or other baked custards.
>
> Can someone please throw some light on this?

Years ago I made individual steamed puddings in custard cups. I covered
them first with waxed paper, then foil, then tied a string around near the
top to insure a good seal.

I did not, however, steam them in the oven, although I don't see why you
couldn't. I placed them on a rack in a large oval roaster, added the
water, put on the cover, and steamed on top of the stove.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Daisy wrote:
> I am looking for a recipe for making individual steamed puddings.
> Normally these are steamed in a large covered basin or a metal bowl
> with clamp-on lid made for the purpose.
>
> I am wondering if steamed puddings can be made with ramekins and
> using a water bath in the oven covered tightly with foil - rather like
> baking creme brulee or other baked custards.
>
> Can someone please throw some light on this?
>
> Cheers
>
> Daisy
>
> Carthage demands an explanation for this insolence!


Sure you can. Here's an example that gives an idea about procedure,
time, temp, etc.:

http://www.uktvfood.co.uk/index.cfm/...D/514241.shtml


RobtE