I love steamed puddings, bread puddings and the like so this was a natural progression from apple bread pudding, pumpkin bread pudding, plum pudding (kind of). I even do cheesecake in a bain-marie or water bath. Actually water bath translates to bain d’eau and bain-marie is a double boiler. I’m sure there’s a logical reason for the discrepancy but I haven’t discovered it yet. In the meantime I will get on with the recipe which was a huge hit at Thanksgiving and may become a family favorite.
As you can see I used a muffin tin because I wanted individual servings and thought it would be cute. It worked well, however I first tried muffin sized bundts but the cake is too sticky to come out of the pan. It was a mess. Tasted great but looked awful which is why the next time I used a muffin tin. The pudding came out in tact but the 9×9 pan is much easier. My sauce was much lighter than pictures of seen of other puddings even though I used dark brown sugar. However it looks, it tastes great. You can’t really see it but I drizzled thick cream on it but on Thanksgiving I used whipped cream since I’d already made it for the pie.