This pudding will be spongy and very delicate. You can serve it hot, drizzled
with melted butter, or cold, as one element in a sandwich.
2 tablespoons dry breadcrumbs
1 1/2 pounds white fish (such as haddock or cod),skinned and boned, cut into small pieces
1/2 cup light cream plus 1 cup heavy cream
2 teaspoons salt
1 1/2 tablespoons cornstarch
Heat oven to 350 degrees F. Grease the bottom and sides of a 9-inch loaf pan
heavily with butter.
Sprinkle with breadcrumbs, tipping the pan to evenly distribute
crumbs. Also grease a piece of aluminum foil big enough to cover the loaf pan.
Begin heating a saucepan of water to a boil, to use later when baking the pudding.
Using a blender or food processor, puree fish and cream in small batches until
Place pureed fish in a large mixing bowl.
Add salt and cornstarch; beat
at medium-high speed until light and fluffy.
Pour mixture into prepared loaf pan.
Pick up the pan and bang it on the counter several times, to remove any air bubbles
in the pudding.
Seal greased foil tightly over the top of the pan.
Place pan in
a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
Bake for 60 to 75 minutes, until a tester inserted in the center comes out clean.
Note that during baking, the water around the mold should simmer (but not boil!)
constantly; adjust the temperature as necessary.
Let pudding cool for 5 minutes.
Pour off any excess liquid; run a sharp knife around the edges of the pan to
loosen the pudding.
Hold a serving platter on top of the pan and quickly invert
the pan and platter to remove the pudding.