5

I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher ...


2

In the end I tried it, or something similar. I made a batch of mini puddings, but only 4 out of 8 individual pudding basins fitted in the slow cooker at a time. So the second half of the batch went in the fridge for 7 hours while I cooked the first 4. The second lot were cooked overnight, starting from fridge cold, but with the water topped up to as deep ...


1

A storage method that will dry out your pudding will essentially be staling it. Starches retrograde (lose moisture) fastest between 17F and 46F (-8c and 8c). Unfortunately, this not only causes the starches to release moisture, they also revert to their crystalline form which can make them unpalatable. If you still want to do this, the refrigerator is the ...


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