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.
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)
175g/6oz dried figs
100ml/3½fl oz brandy
1 tsp freshly grated nutmeg
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
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.
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.
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.