Fig Pudding

The pudding can be made up to 3 days ahead. After cooling completely, wrap tightly in plastic wrap and refrigerate. To serve, re-steam for 45 minutes to 1 hour in a water bath until heated through, or microwave individual portions for 1-2 minutes.

Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 1 week, or freeze for up to 3 months. Thaw frozen pudding overnight in the refrigerator before reheating. Reheat by steaming in a water bath for 45 minutes or until warmed through to the center.