Steamed Cranberry Pudding

A hot-water bath, classically called a bain-marie, is a simple and effective way to protect delicate foods-puddings, custards, some cakes-from the hot, dry heat of the stovetop or oven. This ensures they will emerge moist, tender and, in the case of custards, uncracked. The pudding mold or other container holding the food is simply placed in a larger container, and boiling water is poured into the larger container to come halfway up the sides of the mold, creating an insulating layer of water to moderate the heat.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Steamed Cranberry Pudding
Review 1 for Steamed Cranberry Pudding
5 out of 5
5 out of 5
May 4, 2010
Would You Recommend? Yes
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New Christmas Tradition
May 4, 2010
This recipe is delicious and simple to make. I served it with a hard sauce for Christmas dessert, I also gave it as gifts to friends and they are hoping it will become a Christmas tradition.