The baking of puddings is so similar to the baking of cakes and
custards that the same directions apply. A few points, however, should
be kept in mind if you want to have good quality puddings as final result:
The utensil for a pudding that has to be baked or steamed may be of any desired
shape, but it should always be greased.
Puddings that contain an
egg-and-milk mixture, such as, bread pudding, must necessarily,
as with custards, be baked at a temperature low enough to prevent them