Steamed Cherry Pudding

The batter can be mixed and poured into greased containers up to 2 hours ahead; cover and refrigerate until ready to steam, adding 5 minutes to the steaming time. Alternatively, steam the puddings completely, cool, and refrigerate for up to 2 days. Re-steam for 10-15 minutes to reheat before the optional oven-drying step.

Store cooled pudding in an airtight container in the refrigerator for up to 4 days. To serve, re-steam for 10-15 minutes until warmed through, then optionally dry in a 350°F oven for 3-5 minutes. The pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.