Steamed Date and Fig Pudding

The pudding can be fully steamed up to 1 week ahead. After cooling completely, wrap tightly in plastic wrap and refrigerate. To serve, re-steam for 45 minutes to 1 hour until heated through. The unbaked batter can be prepared and refrigerated in the mold for up to 24 hours before steaming; add 15-20 minutes to the steaming time if starting from cold.

Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen pudding overnight in the refrigerator. Reheat by steaming for 45-60 minutes until warmed through, or microwave individual portions for 1-2 minutes. Serve warm with hard sauce, whipped cream, or custard sauce.