Fruit Puddings

The paste can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to cool room temperature before rolling. The assembled but uncooked pudding can be refrigerated for up to 4 hours before boiling; add 10-15 minutes to cooking time if starting from cold.

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or steam the entire pudding for 20-30 minutes until warmed through. The paste will soften further upon storage but remains edible. Not recommended for freezing as the fruit and paste textures deteriorate significantly.