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I want to make Delia's Chocolate Bread and Butter Pudding but am concerned about putting the chilled dish from the refrigerator directly into a 350 degree oven. The last time I did this with a Pyrex dish (which she recommends), the dish shattered in the oven. Any suggestions?
Leave the dish at room temperature for half an hour or so first. Cover if you have cats!
I thought of that but was concerned she had reason not to say that in the recipe such as affecting the texture or would cook too fast. Will follow your advice. Thanks.
I use pryex dishes from fridge to oven all the time, and also straight from freezer to oven.But, what i do is put the dish in the oven as soon as i turn the oven on - ie, no preheating, and extend the final cooking time accordingly.Your problem in the past may have come from a slight chip/defect in your other bowl.I learn't something a few years ago never put a pyrex bowl on a gas hob with a flame under it - it was by accident though, my oven gloves got wet (left dangling in the sink) and i took my bowl out of the oven and my hand got very hot very quickly and had to put the bowl down - which happened to be on the gas hob - 3 mins later - luckily i had my back to the hob at the time the whole dish exploded into a gazzbillion pieces throwing chicken casserole everwhere too.
Blimey Sam. You were lucky. Thanks for the warning.
and never ever pop a hot pyrex straight into a bowl of cold water run from the tap. it will shatter too.
Most things, regardless of the container, should be allowed to come to room temp before putting in the oven unless the instructions say otherwise. If'fridge cold food goes into the oven the time will need to be increased.
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