To Prepare the Mould

A pudding which is to be steamed or boiled must be put into a well-buttered mould or bowl. To butter the pudding mould: make sure that it is perfectly dry; then brush it with fresh clarified butter. Put a little of the butter into the mould or bowl, melt it in a warm place, and then run fat around the sides, or paint it on with a brush. Butter a piece of white paper to cover the pudding at the same time. I sometimes coat the buttered mould with fine browned breadcrumbs, biscuit crumbs or brown sugar, or I decorate it with raisins, almonds, or sticks of candied peel or preserved fruits. Or I coat the mould with melted caramel instead of butter. Always prepare the mould before you make the pudding. A plain mould is best for light puddings as it is easier to turn out, but a more decorative mould may be used for the more solid kinds based on flour and suet.