Part 4/5:
Cover the mold tightly with aluminum foil and place it into a baking dish filled with water (around three fingers deep) to create a steam bath. Pre-heat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and bake for approximately an hour.
Finishing Touches
Once baked, remove the pudding from the oven and let it cool at room temperature before transferring it to the refrigerator for an hour. To unmold the pudding, briefly heat the bottom of the mold over a stove to loosen the caramel, and with a gentle push, invert onto a serving plate.