Pudding basin
Encyclopedia
A pudding basin is a bowl or vessel
Bowl (vessel)
A bowl is a common open-top container used in many cultures to serve food, and is also used for drinking and storing other items. They are typically small and shallow, although some, such as punch bowls and salad bowls, are larger and often intended to serve many people.Bowls have existed for...

 that is specifically used to steam puddings. Typically made of glazed earthenware or tempered glass, this kitchen vessel may also be used as a mixing bowl.

Available in various sizes and designs (the most famous of which being Cornishware striped earthenware design), pudding basins have been manufactured specifically for the steaming of puddings since the growth of British pottery manufacturers in the 17th century.

Pudding basins are often associated with popular historic British dishes such as Christmas Pudding
Christmas pudding
Christmas pudding is a pudding traditionally served on Christmas Day . It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit.-Basics:Many households have their own recipe for...

, Syrup Sponge Pudding
Treacle sponge pudding
A treacle sponge pudding is a traditional British dessert dish consisting of a steamed sponge cake with golden syrup cooked on top of it, sometimes also poured over it and often served with hot custard.- External links :* *...

 or Steak & Kidney Pudding
Steak and kidney pudding
Steak and kidney pudding is a savoury pudding made by enclosing diced steak and beef, lamb's or pig's kidney pieces in gravy in a suet pastry....

.
Also see "Bowl Cut"
Bowl cut
A bowl cut, also known as a pot haircut, or a mushroom cut, is a haircut where the hair is cut short on the sides and back and looking as though someone put a bowl on the head and cut off all the visible hair....

The source of this article is wikipedia, the free encyclopedia.  The text of this article is licensed under the GFDL.
 
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