To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.
As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot. So the individual ramekins might be a good idea! Let us know how it works!
To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.
As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot. So the individual ramekins might be a good idea! Let us know how it works!