Steamed Pudding

The pudding can be steamed up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Re-steam for 20-30 minutes until warmed through before serving. The sauce should be made fresh on the day of serving, though egg yolks and sugar can be beaten together up to 2 hours ahead and refrigerated; fold in the whipped cream just before serving.

Store leftover pudding wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat individual portions by steaming for 10-15 minutes or microwaving for 30-60 seconds. The whipped cream sauce does not store well once assembled; any leftover sauce will deflate and should be used within 24 hours.