How to steam a pudding

There are 3 basic rules: a VERY well-greased (and floured)pan, a VERY tight fitting lid, and keep your eye on the water level.

Pour the batter into a lidded pudding mold; if you don't have one, use a teflon-coated bundt pan. To fashion a "lid", grease waxed paper and place it over the bundt pan, and then use a couple of thicknesses of foil. Use kitchen string to tie -- the main concern is that you don't want the steam to have direct contact with the pudding batter, or it will not completely cook.

Place the pan on a rack in a deep pot, and pour water up to the bottom of the pan. On high heat, bring the water to a boil, then reduce it to medium and keep it at a steady boil for 2-1/2 hours or so. After it's done, let it set on another rack (outside of the water) for about 10 min. before unmolding.