Place in a basin
Plunge the whole into a pot of boiling water, reheat to 95 °C but no hotter and poach the puddings at this temperature for 20 minutes. Prick any which float to the surface with a pin so as to release the air which they contain; this will prevent them from bursting.
When cooked, remove from the water and allow them to cool on the frame.
To serve; make shallow incisions on both sides of the puddings and grill very gently. Serve accompanied with a dish of creamed mashed potato.
© 1903 All rights reserved. Published by Taylor and Francis.