50752  5in Spherical Pudding Mould. (2lb)

Your spherical mould can be used to make traditional Christmas puddings, sponge puddings, novelty ball cakes, summer puddings, and ice-cream bombes. Each requires simple adaptation of typical recipes and below we give hints and tips on how to obtain the best results.  Please note that for all recipes, it is desirable to leave a slight flat on top of the finished shape.  Overturned, this gives a stable base. To assist parting the two hemispheres after cooking, use a fork prong hooked  into the air hole on the top hemisphere to lift the halves apart.

Use oven gloves when handling the mould during or after cooking.

Before Use.  Open the mould by rotating the sphere, so that the clip loosens and falls away. Split the mould, wash in warm soapy water, rinse and dry.

Christmas Puddings.  Prepare 1 litre / 1kg / 2lb mix.  Generously grease both halves of the mould and line with greaseproof paper. Press the mixture into the lower mould, and pile up until you have formed a rough dome shape.  Apply the top half of the mould, making sure that there is space on the top of the mixture to allow for slight swelling during cooking.  Assemble the mould.  Place in a saucepan or pressure cooker and steam as usual, topping-up with water as necessary.  When cooking time is over, remove the mould from the pan and allow to cool Remove the pudding, wrap in fresh greaseproof paper, then foil, and store in a cool, dry place, ideally for at least one month.  See note (*) below.  Return unwrapped pudding to the mould and re-heat before serving.

Steamed Sponge Puddings. Prepare mix for 1 litre pudding bowl. Generously grease both halves of the mould, ideally with lard. Fill the lower half of the mould with mix. Assemble the mould and steam according to your recipe instructions. When cooking time is over, remove the mould from the pan. Allow to cool slightly for the pudding to firm, then remove and serve.