I started out using a bundt pan and got it to work. Now I use a pudding mold, but I only use butter. It seems to unmold just fine without the parchment, though I can understand why you would be a little nervous.

I first tried this recipe because my Canadian grandma always made ‘carrot pudding’ for Thanksgiving with a custard sauce, and I really loved that. Of course, she had biscuits and bran muffins at every meal, and tarts in the pantry, but I digress!

Then I lost my precious printout of the recipe. And for some reason it is not on the Epicurious website!

To any who wish to try this – it is wonderful in every way. Here are my tips:

Use a steam mold. I could not get it to work in a bundt pan.

I cut 1 1/2 in strips of parchment and line the pan AFTER I have buttered it. I place them on the bottom and up the sides, slightly over lapping – the parchment hangs over the top and folds to the outside. The batter is thick and easy to control as you put it into the pan. The parchment will stick to the butter. The batter will expand and there won’t be any marks from the parchment. After the pudding has cooled a bit, it un-molds perfectly, and the parchment comes right off. Then I wash and dry the mold for storing/transporting/reheating the pudding.

I keep the water at a soft gentle boil – a few bubbles all around. When I keep the water below that point, it takes ages to cook.

It reheats beautifully, freezes wonderfully, and is marvelous reheated in the microwave!

Enjoy!