Let the pudding cool completely before unmolding. To unmold, run a knife around the edges and invert onto a plate.
Tips for a Pudding Without Holes:
Oven Temperature: Keep the oven at a constant, moderate temperature (180°C) to prevent the pudding from cooking too quickly, which can cause holes. Sifting the Mixture: Sifting the mixture before pouring it into the pan helps remove air bubbles and small lumps, resulting in a smoother pudding.
Bain-marie: Make sure the water in the bain-marie is hot, but not boiling, to cook the pudding evenly.
