50742 4in Spherical Pudding Mould.
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
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.
litre / 500g / 1lb 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 Pudding.
Prepare mix for ½ 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.
Sponge Ball Cake.
Prepare sponge mix. (2oz Flour, ½tsp baking powder,
2oz sugar, 2oz margarine, 1 medium egg.) Grease both halves of the mould, and dust with flour.
Spoon mix into the lower half of the mould. Assemble the mould, and bake
at 200°C (390°F-Gas 6) for 30 minutes. After 20 minutes, open the oven and release
the wire clip. Rotate the mould on its base so that the air hole is pointing
down. Leave the clip hanging loose, and close the oven. When cooking time is
over, remove the mould from the pan and allow to cool slightly. Remove top half
of the mould and allow cake to cool thoroughly before removing from the mould
Use the bottom
half of the mould only. Butter mould before use, and follow normal recipe instructions. See note (*) below.
Ice Cream Bombe.
mould in a freezer before use. Fill each half according to normal recipe, and
freeze separately. Remove from freezer, and allow exposed surfaces to thaw slightly.
Clamp halves together, and re-freeze. To remove frozen bombe, follow recipe
See note (*) below.
Care of your Spherical mould. After use wash in warm soapy water, rinse and dry. Not suitable for dishwashers.
* Note. The
natural acids which occur in some fruits can attack the surface of the mould over a prolonged period. Food containing fruit
should not be stored in the mould (or in foil) without a layer of greaseproof paper to act as a barrier.