On the menu since the feasts of medieval England, traditional English puddings can be savory or sweet, and prepared through baking, boiling or steaming (for directions see Use & Care). These glazed stoneware bowls have retained the same design since the initial production 200 years ago. We offer four different sizes, depending on the number of ingredients you need to whip together or the amount of soup, salad or more you want to serve. The ribbed rim makes the bowl easy to handle, and also allows for a tight seal with aluminum foil or parchment when steaming or baking - such as a sticky toffee pudding.
Oven, dishwasher and freezer safe. How to Steam a Pudding: Cut a large sheet of aluminum foil and a piece of buttered parchment that are about the same size. Fold the two sheets together by creating a folded pleat down the center. Place the folded sheets over the bowl with the aluminum and the fold on top, pressing tightly around the bowl. Secure the foil around the bowl with a piece of string or butcher’s twine. Trim away excess foil and parchment, leaving about two inches (10 cm) of foil and paper around the sides of the bowl below the string. Press the foil and paper tightly to the bowl to create a seal. The goal is to get a hot, steamed pudding, but not a soggy one. Turn the buttered sheet over so the foil lies on top. Press it around the bowl with the fold on top, and then tie the foil tightly around the bowl using a long piece of string. Make a handle for the bowl (to more easily retrieve the pudding when it’s cooked) by threading a double length of string around the existing string over the top of the bowl. Place the pudding into a steamer or over a saucepan of simmering water, or use a large saucepan with a saucer in the bottom. Steam for a time period indicated on the recipe. Top up water when necessary. When the pudding is steamed, cut the string around the bowl. Gently ease away the paper and foil.
During the 1800s, in the town of Church Gresley in South Derbyshire, England, a group of potters gathered to create a line of kitchenware. The area was rich with local deposits of clay and coal – ample material for their pottery and fuel to fire the kilns. The company was named after one of its Master Potters, “Bossy” Mason. Thomas Cash purchased the brand in 1901, appending his surname to the original namesake, going by Mason Cash. Their designs have withstood the test of time, as many of their items maintain the same aesthetics as when they were first offered. Today, Mason Cash continues to produce their successful line of products in Portugal.
White glazed stoneware mixing bowls, traditionally used as pudding basins. Oven, microwave and freezer safe. Available in four sizes, each sold separately. Made in Portugal. (more info)
Small: 6 ¼ inches diameter x 3 ½ inches high
(16 cm x 8.9 cm)
Medium: 6 ¾ inches diameter x 4 inches high
(17 cm x 10 cm)
Large: 7 ¾ inches diameter x 4 ¼ inches high
(19.7 cm x 10.7 cm)
Extra Large: 8 ½ inches diameter x 4 ¾ inches high
(21½ cm x 12 cm)
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