You need to know the nature of the sauces mentioned in connection with the puddings...
The sauces served with puddings deserve just as much attention as the puddings themselves. For instance, a sour sauce that is not rich, such as lemon sauce, should be served with a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate sauce is the proper kind to serve with a bland, flavorless pudding.
We want you to be perfectly familiar with a variety of sauces and thus know the nature of the sauces mentioned in connection with the puddings themselves, a number of recipes for pudding sauces are given. Some of these are intended to be served hot and others cold, while a few may be served either hot or cold, as preferred. Selection may be made from these for most puddings that are accompanied by a sauce when served. Care should be taken to have the sauce appropriate for the pudding and to follow explicitly the directions given for making it.
If you don't have original pudding steamer, regular household utensils may be used to improvise. For example: a pan, a colander, and another pan with cover that will fit tight enough to retain the steam will answer the purpose of a steamer.
Another option may be to put pudding into individual mold or molds and these then set in the second pan to cook.
