50762 6in Spherical Pudding
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.
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 2 litres / 2kg / 4lb 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 2 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 Cakes. Prepare sponge
mix. (8oz Flour, 2tsp baking powder, 8oz sugar, 8oz margarine, 4 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 200°C (390°F-Gas 6) for 35 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.