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It is always somewhat soft when it is in the pot. You have to let it set. After 12 hours or so, the usual pudding can hold its own shape. That is, it won't flow if you angle the bowl, and you can invert a mold of it and it will keep. That being said, this is just a tradition. You can certainly make it wetter, like porridge or some polentas, and enjoy it ...


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It sounds to me like you are making your pudding almost as thick as it should be. It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should make a pile. It shouldn't be solid like ice cream, it should be smooth, but still stay in a pile shape. Do you have custard where you live? It should be ...



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