How to Use a Mason Cash Pudding Basin for Steamed Desserts
By Mixing Bowls, Oven & Bakeware, Petware | Mason Cash | Published: 2026-10-19
Category: How-to Guides
Learn step-by-step how to prepare, steam, and unmold a traditional steamed pudding using a Mason Cash pudding basin, plus tips for perfect results.
Quick Answer
To use a Mason Cash pudding basin for steamed desserts, grease the basin, fill it with your pudding mixture, cover it securely, and steam it gently until a skewer comes out clean.
Why the Basin Design Matters
The Mason Cash pudding basin's protruding rim is not just decorative—it gives you a secure anchor for tying on a lid, which is essential for keeping water out during steaming. The vented base also helps release trapped air, promoting even cooking.
Because the basin is ceramic, it heats evenly and retains heat well, making it ideal for slow, gentle steaming. However, ceramic takes longer to heat than metal molds, so you'll need to allow extra steaming time.
Choosing the Right Size
The 17cm (S30) basin is a versatile size for individual or small family puddings. It holds roughly 1.2 liters, which suits most traditional recipes. If you're scaling a recipe, make sure your mixture fills the basin no more than two-thirds full to leave room for rising.
Step-by-Step Steaming Guide
- Prepare the basin: Grease the inside of the basin with butter or oil, then dust with flour or sugar (depending on your recipe) to help the pudding release easily. Don't skip greasing—an ungreased basin makes unmolding a sticky challenge.
- Fill the basin: Spoon your pudding mixture into the basin, leaving at least 2cm of headroom for rising. Level the top with a spatula. Overfilling can cause the pudding to overflow during steaming; underfilling may result in a flat pudding.
- Cover securely: Cut a circle of parchment paper or foil larger than the rim, pleat it in the center, and place it over the basin. Tie it tightly with kitchen string around the rim, then fold the edges down. A loose cover lets steam condense into the pudding, making it soggy.
- Steam gently: Place a trivet or folded cloth in the bottom of a large pot, set the basin on it, and pour boiling water halfway up the sides. Cover and simmer gently, topping up with boiling water as needed. Keep the water at a gentle simmer, not a rolling boil, to prevent the pudding from becoming tough.
- Test and unmold: After the recommended steaming time, insert a skewer into the center—it should come out clean. Remove the basin, let it rest for 5 minutes, then run a knife around the edge and invert onto a plate. If the skewer shows wet batter, return the pudding to the steamer for another 10–15 minutes.
Product Spotlight
- Mason Cash White S30 (17cm) Pudding Basin: The Mason Cash S30 (17cm) White Pudding Basin features a protruding rim allowing a lid to be created for the steaming process. This rim lets you tie a secure parchment or foil lid, keeping the pudding dry and ensuring even cooking.
Mason Cash White S30 (17cm) Pudding Basin - Mason Cash White S30 (17cm) Pudding Basin: The vented base allows trapped pockets of air to escape during steaming. This prevents air bubbles from causing uneven texture or large holes in your finished pudding.
