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1
Preheat oven to 350 degrees F.
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2
Skin and bone the fish, and cut into small pieces. Set aside.
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3
Grease the bottom and sides of a 9-inch loaf pan heavily with butter. Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.
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4
Also grease a piece of aluminum foil big enough to cover the loaf pan.
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5
Begin heating a saucepan of water to a boil, to use later when baking the pudding.
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6
Using a blender or food processor, puree fish and cream in small batches until smooth.
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7
Place pureed fish in a large mixing bowl. Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.
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8
Pour mixture into prepared loaf pan. Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.
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9
Seal greased foil tightly over the top of the pan. Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
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10
Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.
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11
Note that during baking, the water around the mold should simmer (but not boil!) constantly; adjust the temperature as necessary.
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12
Let pudding cool 5 minutes.
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13
Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding. Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding. Soak up any extra liquid with paper towels.
