Cherry Pudding, Boiled or Steamed

The batter can be prepared up to 2 hours ahead and refrigerated, though you'll need to stir gently before adding to the mold as the flour may settle. Add 5-10 minutes to the cooking time if using cold batter. The pudding itself does not make ahead well and should be cooked just before serving.

Leftover pudding can be stored covered in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 10-15 minutes until warmed through. The texture will be denser than when freshly made, but the flavor remains good.