Hello Dana,

Thank you for contacting us.

Any oven safe pan, glass or ceramic will work – it can even be baked as a larger cake. If you have pyrex baking ware or glass custard cups – that will work.
No larger than 8″ x 8″.

Mason jars are also an option – not too large – the smaller ones – the 4 ounce size would work fine.

For further information or assistance, please chat, email, or call Customer Service.

Sincerely,

Sarah
Craftsy

Hello Darlene,

Thank you for contacting us.

I wouldn’t recommend using springform pans – unless you wrap them in foil.
As it is a two piece pan, the batter can leak out before the cake sets up.

For further information or assistance, please chat, email, or call Customer Service.

Sincerely,

Sarah
Craftsy

Hello Anastasia,

Thank you for contacting us.

That would be all purpose flour – these pudding cakes have been around for a while
and I was able to cross reference 3 recipes and they all called for all purpose flour.
The pudding cakes do need to have some structure so that’s why the all purpose flour would work well.

For further information or assistance, please chat, email, or call Customer Service.

Sincerely,

Sarah
Craftsy

Hello Victoria,

Thank you for contacting us.

So the lemon curd absorbs into the cake – it does not develop a sauce out of the lemon curd,
It will be more like a layer of curd on top.
You can test with a skewer from the side – going into the cake portion on more of a diagonal
to make sure it’s fully baked.

For further information or assistance, please chat, email, or call Customer Service.

Sincerely,

Sarah
Craftsy

Could you use a springtime pan instead of ramekins?