For many Australian families, Christmas isn't complete without a steamed pudding, and for generations that pudding has been made in a Mason Cash basin. Whether you're making a family-sized Christmas pudding, individual sticky date puddings or a steak and kidney pudding for a cooler night, the right basin makes the job easier. This guide covers how Mason Cash pudding basins work, which size to choose and how to get a clean turn-out every time. Shop the full Mason Cash range.
Why use a Mason Cash pudding basin?
Mason Cash has been making pudding basins since the early 1800s, and the design has a few clever details built specifically for steaming:
- A shaped rim. The rim is designed so you can seal the pudding before steaming. It gives your string something to grip, so the cover stays tied on for hours in the pan.
- A vented base. The base lets bubbles escape from underneath the basin, which stops it from tipping over while it sits in simmering water.
- The classic shape. The tapered sides help the pudding release easily once cooked, giving it that traditional domed shape when you turn it out.
They are also handy beyond Christmas. A pudding basin makes a good prep bowl or serving bowl the rest of the year.
Which size pudding basin do I need?
The easiest way to choose is to match the basin to the capacity your recipe asks for. Many pudding recipes specify a basin volume in litres (or in pints, in older British recipes). Here are the white basins we stock and their listed capacities:
- 14cm white pudding basin: 650ml
- 16cm white pudding basin: 900ml
- 17cm white pudding basin: 1 litre
- 20cm white pudding basin: 1.75 litres
We also carry a 12.5cm basin (400ml) for individual puddings when in stock.
As a rule of thumb, fill the basin to no more than about three-quarters full so the pudding has room to rise as it steams. If your recipe makes more mixture than one basin will hold, it's usually better to split it between two smaller basins than to overfill a large one. Smaller basins also generally need less steaming time, so follow your recipe's guidance for the size you use.
Decorative basins that look good on the table
If you'd like a basin that doubles as a serving piece, try one of the embossed designs:
- In the Forest Cream Pudding Basin 16cm: embossed with a fox and woodland scene, with the same rim for tying and a vented base.
- In the Meadow Rose Purple Pudding Basin 16cm: 900ml capacity, with floral embossing that coordinates with the In the Meadow mixing bowls.
A basin with a lid: Innovative Kitchen
The Innovative Kitchen Pudding Basin 16cm holds 900ml and comes with an airtight lid with a handy date dial, so you can make your pudding ahead and store it. It is made from stoneware and is listed as oven safe up to 240°C. One important note: the lid is for storage only. Do not put the lid in the microwave or oven, or use it in the pan while steaming. Cover the basin as normal for steaming.
How to steam a pudding in a Mason Cash basin
Every recipe is different, so always follow your recipe's quantities and cooking times. The general method looks like this:
- Grease the basin well with butter. Some cooks also line the base with a small circle of baking paper to help the pudding release.
- Fill the basin with your pudding mixture, leaving space at the top for it to rise.
- Cover the top with a layer of baking paper and a layer of foil. Fold a pleat across the middle of both layers so the cover can expand as the pudding rises.
- Tie it on with kitchen string just under the rim. Many people add a string handle across the top, which makes lifting the hot basin in and out of the pan much easier.
- Steam in a large saucepan with a lid, with simmering water about halfway up the side of the basin. A trivet or upturned saucer under the basin keeps it off the very bottom of the pan.
- Top up the water with boiling water as needed during cooking so the pan never boils dry.
- Rest and turn out. Let the pudding stand for a few minutes, run a knife around the edge if needed, then invert onto a plate.
Making your Christmas pudding ahead
Traditional fruit puddings are often made weeks before Christmas and reheated on the day. If you plan to make yours ahead, follow your recipe's guidance on storage and reheating. A basin with a lid, like the Innovative Kitchen pudding basin, makes storing a pudding simpler.
Caring for your basin
Our listings describe the white, In the Forest and Heritage pudding basins as microwave, dishwasher and freezer safe. Always check the individual product page, as care can differ between designs. Avoid sudden temperature changes, such as taking a basin straight from the freezer into boiling water. For more care tips, see our Mason Cash care FAQ.
Get organised early
Pudding basins are one of the most popular Mason Cash pieces in the lead-up to Christmas, so it pays to buy early. While you're at it, a Mason Cash mixing bowl is the classic choice for mixing your fruit and batter, and many families still make a wish as they each take a turn stirring. Explore the full Mason Cash range at Pepperfields.