Boiled Apple Pudding

The pudding mixture can be assembled up to 4 hours ahead and kept covered in the refrigerator before boiling. Bring to room temperature for 20 minutes before cooking. The cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly, and refrigerated. Reheat by steaming for 30 minutes or until warmed through.

Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To reheat, steam the pudding in its mold for 20-30 minutes or microwave individual portions for 30-45 seconds. The texture is best when served warm with freshly made sweet sauce.