Rice or Pudding Mold
Display: Appetizers and Amuse-Bouches
Culinary Technique: heat transfer
Date: c. 1950
Location: England
Used for making plum pudding, a traditional British dessert, this mold protected its contents from water. A mix of dried and candied fruits, spices, sugar, and rum or cognac was covered with a cloth and left to age for six to eight days, and then eggs were added. This mixture was poured into the greased mold, which was snapped shut and wrapped in a cloth. Plunged into a pot of boiling water, the mold cooked the pudding for about five hours. Such a cooked pudding kept for a long time when stored in a cool, dry place.