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During steaming, the base of the pudding bowl cannot touch the direct heat of the pan.
Place the drained rhubarb into the base of the pudding basin.
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Ease the pudding out by using a knife and cutting round the edges of the pudding.
You may also cut a large circle of bread out to serve as the base of the domed pudding, but you can use spare wedges instead.
Dip them lightly into the butter and use to line the base and sides of the pudding basin.
Preheat the oven to 200C/gas mark 6. Cut four small circles of baking parchment to fit the base of each of the pudding moulds.
Remove the crusts from the bread, draw around and cut out four circles to fit the base and top of the pudding moulds.
As for desserts, order the Turkish coffee, then two sublime treats: bottom-of-the-pot pudding roll (kazandibi) and baked rice pudding (firin sutlac).
Place a few squares of folded newspaper in the base of the large pan and hold them down with an upturned saucer – this stops the pudding scalding on its base.
It's the proof of the pudding.
Serve on top of the pudding.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com