50752 5in Spherical

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50752  5in Spherical Pudding Mould. (2lb)

Your spherical mould can be used to make Figgy pudding, traditional Christmas pudding, 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.


Figgy Pudding (serves 6)

Ingredients
175g/6oz dried figs
100ml/3½fl oz brandy
50g/2oz self-raising flour
1 tsp freshly grated nutmeg
175g/6oz breadcrumbs
100g/3½oz shredded vegetarian suet
225g/8oz chopped dates
90g/3¼oz golden raisins
1 orange, zest and juice only
5cm/2in piece grated fresh root ginger
2 free-range eggs

Method
1. Place the figs into a bowl and pour over the brandy. Leave to soak overnight, then drain (reserving the brandy) and roughly chop the figs.

2. In a bowl, mix together the flour, nutmeg, breadcrumbs, suet, dates and raisins.

3. In a separate bowl, whisk together the reserved brandy, orange zest and juice, ginger juice and eggs until well combined.

4. Add the brandy mixture into the flour mixture and mix well to combine, until smooth and free of lumps.

5. Generously grease both halves of the mould with butter or groundnut oil 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 deep saucepan and steam for four hours, topping-up with water as necessary.

6. When cooking time is over, remove the mould from the pan and allow to cool slightly. Remove and unwrap the pudding and serve the pudding in slices with custard.

Traditional 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 Pudding.
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.
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Sponge Ball Cakes. Prepare sponge mix. (4oz Flour, 1tsp baking powder, 4oz sugar, 4oz margarine, 2 medium eggs.) 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 200C (390F-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

 

 

 

Summer Puddings.  Use the bottom half of the mould only.  Butter mould before use, and follow normal recipe instructions.  See note (*) below.

 

Ice Cream Bombe.  Chill the 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 instructions.

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.

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