Need help identifying this...this...I don't know what the hell it is...German cake pan?

M

marilynfl

Moderator
Aspic mold? Not sure what the inside stem does. And why does it need to be clamped shut? Are they using it to keep leeches?

The only annotation is "Made in W. Germany" on the lid (so it was produced sometime after 1949), but that is written in English.

 
REC: Steamed Pumpkin Pudding

* Exported from MasterCook *

Steamed Pumpkin Pudding


Serving Size : 8
Categories : Desserts

Amount Measure Ingredient -- Preparation Method

1 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
3/4 Teaspoon Salt -- scant
1/2 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1 Cup Solid Pack Pumpkin
1/3 Cup Light Molasses
1/3 Cup Fresh Orange Juice
1 Teaspoon Orange Peel -- finely grated
1/2 Cup Unsalted Butter -- room temperature
1/2 Cup Sugar
1/3 Cup Light Brown Sugar -- firmly packed
2 Eggs
2/3 Cup Toasted Pecans -- finely chopped

Generously grease 2-quart pudding mold with center tube. Whisk first 8 ingredients in medium bowl to blend. Combine pumpkin, molasses, orange juice and peel in small bowl and blend thoroughly. Using electric mixer, cream butter and 1/2 cup sugar until light and fluffy. Add brown sugar and beat until light.. Beat in eggs, one at a time. Mix in dry ingredients alternatively with pumpkin mixture, beginning and ending with dry ingredients. Fold in pecans. Pour batter into prepared mold. Cover top with waxed paper and foil, crimping edges to seal. Cover with lid, if available.

Place rack in bottom of large pot. Set pudding mold on rack. Pour enough boiling water into pot to come 1/3 up sides of mold. Bring water to gentle boil. Cover pot and steam pudding until tester inserted in center comes out clean and pudding begins to pull away from sides of mold, adding more boiling water to pot as necessary, about 2 1/2 hours. Remove pudding mold from pot. Cool pudding 15 minutes. Discard foil and paper. Invert pudding onto serving plate. Serve warm.

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Per Serving (excluding unknown items): 319 Calories; 13g Fat (36.2% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 367mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates.

 
Traditional Steamed Boston Brown Bread

Ingredients

1 cup (138g) yellow cornmeal
1 cup (106g) pumpernickel flour
1 cup (113g) King Arthur Premium 100% Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (149g) raisins, optional, but good
2 cups (454g) buttermilk
3/4 cup (255g) molasses

Instructions

Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.
Place the mixture in an 8 1/2" x 4 1/2" bread pan, or 2-quart pudding mold. Cover loosely with foil that has been greased on the inside (to prevent sticking) and secure with a rubber band. Or grease the inside lid of the pudding mold.
Place the pan, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the pan off the bottom of the kettle. The kettle should be deep enough so its lid can cover the pudding container.
Fill the kettle with boiling water two-thirds of the way up the pan. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary. The bread is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Remove the bread from the kettle, and let it cool in the pan for about 10 minutes before turning it out of the pan to cool on a rack.
Store, well-wrapped, at room temperature for a day or so. Refrigerate up to several days, or freeze for up to 3 months.

https://www.kingarthurflour.com/recipes/traditional-boston-brown-bread-recipe

 
oh, I have everything but the pumpernickel. Can I just use more WW & corn?

I realize it won't be authentic, but I'd like to try out this gizmo and I don't want to buy any more ingredients that I won't ever use again.

 
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