Greyman
Assistant Cook
Hi all,
I'm seeking some advice on my self-saucing pudding always coming out with too-runny sauce. I have one of those bench-top portable ovens, and I can usually cook most things with a bit of tweaking - but the self-saucing pudding is currently the bane of my kitchen...
I've tried packet mixes and from-scratch recipes with equal lack of success. I've also tried substantially reducing the amount of boiling water I pour on top of the pudding before it goes in the oven, all to no avail.
The only way I've been able to get anything half-acceptable is to cook at the regular temperature (170C for fan forced) for around half an hour, and then turn it right down to 125C or so for a couple of hours. Even then, the results aren't super-fantastic.
Anything else just results in either a burned pudding, or a perfectly cooked sponge with a runny mess underneath it. Any tips or advice? This is driving me nuts!
I'm seeking some advice on my self-saucing pudding always coming out with too-runny sauce. I have one of those bench-top portable ovens, and I can usually cook most things with a bit of tweaking - but the self-saucing pudding is currently the bane of my kitchen...
I've tried packet mixes and from-scratch recipes with equal lack of success. I've also tried substantially reducing the amount of boiling water I pour on top of the pudding before it goes in the oven, all to no avail.
The only way I've been able to get anything half-acceptable is to cook at the regular temperature (170C for fan forced) for around half an hour, and then turn it right down to 125C or so for a couple of hours. Even then, the results aren't super-fantastic.
Anything else just results in either a burned pudding, or a perfectly cooked sponge with a runny mess underneath it. Any tips or advice? This is driving me nuts!
