For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil. Mary Berry's velvety smooth panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch. https://thegreatbritishbakeoff.co.uk/recipes/all/prue-leith-malva-puddings Use softened butter to grease heavily four 175ml (6fl oz) dariole moulds, then spoon 1tbsp golden syrup into the bottom of each. Shop in store or online. Alessi Gasket for Richard Sapper Espresso Maker 3 Cup: Alessi Spare Microfilter for 9090/3 and 90002/3 17606 Set aside. Oven safe up to 260°C. Pack of 4 x 175ml basins. Size: 3.25. Earn Clubcard points when you shop. Delivery 7 days a week. Grease 4 individual pudding moulds, about 175ml capacity, with a little butter. Preheat oven to 180°C (160°C fan) mark 4. Place on a baking sheet. Preheat the oven to 160C/gas 3. https://www.nigella.com/ask/pudding-moulds-for-molten-babycakes Round steamed-pudding moulds are also available. Butter four x 6 oz (3/4 cup / 175 ml) pudding moulds or ovenproof dishes. Equipment: You will need 6 x 150–175ml/5-6fl oz metal individual pudding basins (dariole moulds). Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally till smooth. Metal Mini pudding Basins, aluminium for even heat distribution. 4 individual pudding moulds or dariole moulds, 175ml capacity. Put the butter and chocolate into a heatproof bowl over a pan of gently simmering (ban marie). Butter six 175ml pudding moulds or ramekins and dust with 10g cocoa. Learn more about our range of Baking Moulds & Tools Method. On Christmas Day all you need do is steam the pudding for an hour before turning out. 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