pudding basin

Cut the string, foil and paper off the pudding basin.

These are placed on top of a complete pudding basin cake made in the normal way.

Brush the rim of the lined pudding basin with water.

Place a small plate on top of the pudding basin and weigh down with a heavy weight.

Spoon into the pudding basin and press down well.

Add the pudding basin and cover with the lid.

Spoon a quarter of the filling mixture into the pudding basin.

Carefully lift the pudding basin out of the pan using the string handle.

The works you place in an ordinary pudding basin and proceed to pound up with a hammer.

Put the small bread disc, painted-side down, into the base of the pudding basin.

Ian asked, emerging from the wooden pudding basin he'd been carrying upside down on his head.

Remove crusts from bread, cut enough pieces to line a 4 lb pudding basin.

Spoon into a 3 pint pudding basin, cover, and store in the freezer until required.

Divide the filling mixture equally among the lined pudding basins.

Carefully lift the pastry using a rolling pin and line the pudding basin with it.

Then layer with sliced brioche in a buttered pudding basin.

Make a pleat and cover the pudding basin, pressing down the outer edges.

Butter the pudding basin, and half fill with pudding mixture.

Line one of the prepared pudding basins with the suet pastry disc.

The batter is poured into 500 standard white pudding basins, each of which serves four, and steamed for two hours.

Butter a 2 -3 pt pudding basin and a circle of greaseproof paper to cover it.

Fill the lined pudding basin with some of the beef and red wine sauce until it is three-quarters full.

Wrap each pudding basin tightly in two sheets of aluminium foil.

Spoon the steak and kidney mixture into the pastry-lined pudding basin.

Equipment and preparation: You will need a 1.8 litre/3 pint pudding basin.